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Judman Offline OP
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Anybody use one? Got the commander one for Christmas, seems like just a unnecessary extra step. Did a Santa Maria tri tip and ribeyes, not too impressed. Is there a specialty I’m missing? I’m thinking it might make a good skull macerater....


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I always heard they were the cats azz... supposedly a lot of the restaurants use them...


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That’s what I heard too.... grin


Ping pong balls for the win.
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I use mine all the time now. Also have a traeger so the Joule had a big uphill to come into the same league. I’ve mainly used it for roasts that I know I’m going to cut into steaks. I set the temp and go by whatever the AP says. Did an elk roast last night. Cooked it at 122* for an hour. Was perfect rare/medium rare all the way through. Seared it with some butter and garlic and it was eaten alive by the kids.

I think it would be sweet with a large roast that may be a tougher cut or a shank since you can keep it even and cook it till it’s perfect.

I usually put some butter, garlic, salt and pepper on the meat before cooking and it seems to pick up some great flavor. I’m still learning mine but so far I like it. Definitely hasn’t replaced the Traeger but it’s another good method of getting meat cooked perfect.


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I’ve had an anova for about a year. I love the thing. I have a whole antelope neck going in it now.

Smoked it with hickory for about an hour then bagged it.. anymore that’s how I bbq, put cool smoke on the meat then finish soues vide.

Get a brisket or pork butt to cook. Cool smoke then finish. If you still don’t like it get rid of it.

Last edited by rosco1; 01/31/19.
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That’s what I got, anova. Guess I don’t like the idea of waiting then having to sear/bbq after its “done”.... just soon cook/smoke/bbq to temp and let it rest??.... hell I dunno

Last edited by Judman; 01/31/19.

Ping pong balls for the win.
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It’s probably not for everyone, hell I bought a traeger and hate it, tastes bland or artificial to me compared to a stick burner, very convenient tho.

The thing I like with the anova is it’s pretty hard to overlook or dry out anything, temps take awhile to tweak to your liking but when dialed it’s cooked to perfection.

I smoke first with just enough heat to put a bark on, some guys do it the opposite way, both work. Give it a fair run.

I’m no competition bbq guy, but have had a lot of competition bbq, appearance might be better than with the anova, but the taste never is.. check out the “souse vide everything “ YouTube channel.
Pork shoulder
[Linked Image]
Leg of lamb
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Antelope back strap

[Linked Image]

Last edited by rosco1; 01/31/19.
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Also tri-tip was the first thing I attempted to cook with the anova. it turned out terrible, I used the anova guidelines and it turned out tough and undercooked.which I found was common when using anovas time/temp suggestions on nearly everything, I don’t follow their recipes at all anymore.

Just saying they have a learning curve just like anything else.

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Copy I’ll try to put a smoke on something then run it. Thanks rosco!


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Butter poached lobster tails and duck confit are my favorites to sous vide. Also really like beef short ribs.

Mike


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
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Never found the technique desirable or useful


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I been using mine for ribeyes, tuna steaks and salmon. Sear with a torch after the bath. Easy to do mashed potatoes and corn also. Check out Sous Vide Everything on Youtube they have some good videos.


https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

Last edited by RNF; 01/31/19.

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My son made the best prime rib I have ever had this past Christmas using his.


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If I can't pronounce it, I don't think I could cook it. laugh


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Hi
Originally Posted by EdM
My son made the best prime rib I have ever had this past Christmas using his.


Ed, what did he have it in??? As in bag and container? Did he brown it before or afterwards? Thanks


Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
I keep my circle small, I’d rather have 4 quarters than 100 pennies.

Ain’t easy havin pals.
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I’ve done pork, brisket, steaks......

I came to the same conclusion. Not convinced it’s worth the time or trouble. I ain’t giving up on it, but it ain’t the end all/be all by a long shot, IMO.


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Just ordered one tonight, worth a try

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I was just saying my wife tonight that I was goning to start using one. I have a buddy who’s been using one for years.


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I have one, an Anova and I use it a lot. It will produce the most perfect cook steak every time. All meats, steak. chicken, pork etc, after they come out of the temperature controlled water bath, must be seared. I sear my stuff on a smoking hot charcoal grill. Steaks will be the same color almost from edge to edge and if seared correctly will be perfectly chared too. It's almost too easy. The flavor will be as good or better than any other cooking method.

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Originally Posted by super T
I sear my stuff on a smoking hot charcoal grill.


Been doing this for many years. Heat gun sez 1200*. Don't walk away !!!

https://www.youtube.com/watch?v=2zZZUp4xnWw


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First time using it tonight. Venison backstrap, cast iron sear at the end

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[Linked Image]

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Haha! Love that last picture!


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Right Big Jim, he nailed it.


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Looked great to me.

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That looks like it didn't suck !

smile

How long in the water bath ?


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I left it in for three hours. No idea what's required, but not like it will overcook it anyway.

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So did it taste as good as it looks?


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Got an Anova for Christmas and like it way more than expected. Actually, our family got one for my grown grandson and I to share while we decide if I'm going to get one on my own. I am.

Grandson is good with the thing and I'm getting there. We've done elk steaks spiced three different ways, to test flavors. Whole whitetail tenderloin, two boneless pork roasts, potatoes twice, and salmon twice (extra good in sous vide because we get it perfectly done instead of raw spots mixed with overdone). A kitchen torch helps but I have also finished stuff in the oven broiler and in a stove top cast iron skillet. It takes more time than throwing something in a skillet or on a grill, somewhat like using a smoker to cook, but delish!

I check online time and temperature charts to know how long to cook at what temperature, and have concluded that everybody who posts those likes to eat everything raw or rare, including pork. I now raise the temp 5 to 10 degrees over their recommendation. It seems like I can't overcook things, if anything, meat just gets more tender if you leave it longer but does not dry out nor move toward well done or over well done.

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Huge fan of my Anova for game meat and chicken going on the barbecue. I've found it an extra, ineffective step in beef and sacrilege on pork.

Game meat: Despite the leanness of game meat, I (like many) find the flavor provided by what little fat there is as undesirable, I trim off every bit of it (along with silver skin). That makes a meat that is prone to dry out. My Sous Vide prevents that. An hour in the Sous VIde at the target temp and then it goes into an ice bath for 10 minutes. Right before serving, I open the bag, flash fry it (super hot pan for 45 seconds each side) or flame sear and serve. Charred on the outside red AND COOKED TO PERFECT TEMP on inside. I won't do my duck or deer any other way!

Barbecue chicken: Same concept, but no risk of drying it out. I Sous Vide the chicken for 1.25 hours before removing it from the bag, coating with sauce and slapping it on the grill until its good and charred.

Whatever you do, don't eat it right out of the Sous Vide. It won't be dry (quite the opposite), but it'll feel like boiled meat on your palate. Yuck!


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