Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Soues vide....

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....

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

That’s what I heard too.... grin

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.

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.

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

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

Leg of lamb


Antelope back strap

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.

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

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

Mike

Never found the technique desirable or useful

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

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

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

Hi

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

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.

Just ordered one tonight, worth a try

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.

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.

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

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