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Sous vide ribs soon! I put them in the bath at midnite Saturday and now, 36 hours later, they are coming out. They will be smoked for a couple of hours then sauced and seared over charcoal. I have some excellent 9.2% ale and potato salad to round things out. Happy Memorial Day.
 
iveofione said:
Sous vide ribs soon! I put them in the bath at midnite Saturday and now, 36 hours later, they are coming out. They will be smoked for a couple of hours then sauced and seared over charcoal. I have some excellent 9.2% ale and potato salad to round things out. Happy Memorial Day.
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I have been giving some thought to getting sous vide equipment. Prices are from about $50 to at least 4 times that. What kind do you have and what should I look for or avoid?
 
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I have kind of an off brand that I don't recommend. It is off by 12 degrees but since I have a Thermapen accurate thermometer I can deal with it and once it gets to the right temp it stays there. Some of these things have an app and are controlled by a smart phone. That seems pretty damned dumb to me using two pieces of equipment to do something that just one does well. They are a simple device and making them complicated doesn't improve them, just set and forget and come back later.

One thing many get wrong when starting with sous vide is buying a dedicated container that is often too big for the size of food being cooked. It takes up space, is hard to store and just needs too much water for what little is often cooked. I use an 11'' diameter stock pot that is 8'' high that I have had for decades for the big stuff but a smaller pot works well for onesies and twosies.

Be aware that meat coming out of sous vide doesn't look very appetizing but a minute or two of sear in a cast iron pan or over a hot grill will change everything. There are a lot of guys on the board using sous vide, maybe some will chime in with their perspective.
 
albula said:
I have been giving some thought to getting sous vide equipment. Prices are from about $50 to at least 4 times that. What kind do you have and what should I look for or avoid?
Click to expand...
I bought my immersion heater about 10 years ago, so I’m out of touch with what’s available now. One feature I do like about mine is it has two speeds for water circulation, so it can heat a large rectangular container and not overwhelm a small pot. When using, it is far more efficient if you cover the container while heating/using; I use aluminum foil .
 
Brute said:
I bought my immersion heater about 10 years ago, so I’m out of touch with what’s available now. One feature I do like about mine is it has two speeds for water circulation, so it can heat a large rectangular container and not overwhelm a small pot. When using, it is far more efficient if you cover the container while heating/using; I use aluminum foil .
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Im having smoked ribs, off my Weber, and cornbread out of my Wagner fry pan.
 

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Let's discuss Manila clams. I have a local beach where I can get my limit in just a few minutes. Using a kitchen scale, I mix up some salt water.. (google for the ratios) in a large bowl. I put the clams in the water and the bowl in the refrigerator. This will get most of the sand out overnight. Some people say cornmeal can help this process.. I don't like to use cornmeal. These clams are truly tasty. BBQed or Steamed with garlic butter and sourdough bread. I've been known to buy a can of clam chowder and dump a bunch of clam meat in the pot...with fresh baked bread.
 
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