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Community => Butchering, Cooking, Recipes => Topic started by: Chase2008 on December 02, 2017, 10:36:24 PM

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Title: Smoke and sous vide?
Post by: Chase2008 on December 02, 2017, 10:36:24 PM

Picked up a sous vide a couple months ago and having a good time with diffferent recipes. Did a nice tri tip last week that was awesome. Also received a small smoker as a gift the other day. So thinking forward to Christmas I always cook a prime rib. Thinking this year about combining sous vide and the smoker.

So the question is ...

Sous vide then smoke
Or
Smoke then sous vide

Plan right now is to smoke for 3 hours, sous vide for 18 hours then broil for a  crust

Thoughts?

Title: Re: Smoke and sous vide?
Post by: jagermiester on December 03, 2017, 06:34:06 AM

Don't smoke a prime rib :sry: :sry: :sry: :sry: :sry: :sry:

Title: Re: Smoke and sous vide?
Post by: grundy53 on December 03, 2017, 07:30:41 AM

Quote from: jagermiester on December 03, 2017, 06:34:06 AM

Don't smoke a prime rib :sry: :sry: :sry: :sry: :sry: :sry:

Why not? I've had one that was smoked.  It was delicious.

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Title: Re: Smoke and sous vide?
Post by: jagermiester on December 04, 2017, 07:40:52 PM

I'm just kidding. I just love a classic.

Title: Re: Smoke and sous vide?
Post by: Bushcraft on December 04, 2017, 08:07:40 PM

Answer...smoke first, then sous vide.

Are you able to apply a cold smoke?

Here's what I do and it always turns out amazing.  Seriously, people go nuts when they taste it.

• Put a roast in the smoker on relatively low heat (100-110) without any seasoning or oil for a couple hours or so of "cold" smoking or at least enough to get decent smoke penetration.  I've tried them all but hickory imparts the best flavor profile.
• Pull it out, apply seasoning and sous vide it at 125-135ish for enough time.  Don't overdue it or the meat texture gets too tender and "mealy".  I use beef bullion paste, ample olive oil, a little dollop of Costco Basil Pesto, and a healthy amount of black pepper.
• Finally, take it out and flash sear the exterior in an extremely hot pan.  Alternatively, I use a propane torch.  You're just trying to carmelize the exterior.  Let it rest a bit before serving.

Title: Re: Smoke and sous vide?
Post by: Chase2008 on December 04, 2017, 10:53:23 PM

Here you on the classic but kind of want to play with my new cooking toys.

Can't do a cold smoke at this time so thinking smoke at lowest setting to get some good smoke flavor. The. Into the SV.

So the next question is how long to SV. Have seen anywhere from a few hours to 24 but don't want to lose the texture of the meat.

Will then either flash sear or into a high broiler for a few to Crust up