I did not publish any BBQ posts for a while. But this time I tried something new: Brisket the sous vide way.
Brisket Sandwich
Smokerless Smoked Brisked – Sous Vide for +55h at 66°C
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Tag Archives: sous-vide
Experimental Smokerless Pulled Pork Sous-Vide Style
Don’t get me wrong. I love a good slow-smoked and true BBQ pulled pork shoulder just as probably everyone else out there. And I love the babysitting (aka beer drinking 🙂 ) while the shoulder gets that incredible taste inside the smoker. But my workload for this weekend is insane high with all the university exam and grading work. My family loves that pulled pork too, and I knew upfront that I would not have the time to check and handle the smoking process for 12-18 hours (see “Easter Weekend Apple Juice Brined Pulled Pork Smoked on Beech Wood“). So I decided to prepare pulled pork the ‘easy’ way: Using a Sous Vide cooker and then use a normal oven to finish it. So it was an experiment, and the result is interesting:
Pulled Pork on Toast
Breakfast with Eggs Benedict, Sous-Vide Style
What is a Sunday morning without a perfect breakfast? With a Sous-Vide cooker in the kitchen, this small research project is about preparing Eggs Benedict Sous-Vide style:
Egg Benedict
Sous-Vide Cooking: Beef Sirloin Steak
I’m a big fan of ‘low-and-slow’ cooking, and that’s why I love my BBQ Smoker. That smoker is great for Ribs, Brisket or Pulled Pork. But it is not ideal for other pieces of meat. After doing some research, this weekend I tried something differently: “Sous-Vide”. The result is delicious: this is by far the best steak I’ve ever cooked :-).
Beef Sous Vide
MCU on Eclipse 