Blue Gartr Meal Time: Bacon optional? Bacon required.

[Kalmado]

My general seasonings is salt, pepper, and garlic. From there depending on the protein I'll add paprika or curry powder.

[Boyiee]

Salt and pepper onry for me too. With some yorkshire pudding, potato, and some kind of vegetable. I usually like carrots.

It was a nearly 3lb roast and it was just me and the wife so our side was more meat. We skipped any real sides and tried to eat the whole thing with a handful of lettuce. Couldn't finish it.

[Kalmado]

It was a nearly 3lb roast and it was just me and the wife so our side was more meat. We skipped any real sides and tried to eat the whole thing with a handful of lettuce. Couldn't finish it.

Probably not up for this then huh...

[Krazy]

Only 72oz? Try the Sir Loins-A-Lot.

[Kalmado]

Recently did two pork tenderloins. One using salt, pepper, garlic powder, basil, and parsley and cooked in the sous vide. Other marinated in red pesto and then baked. Both were great, but the difference in tenderness with the sous vide one, man. Absolutely incredible. I thought it would be cool to use the sous vide every now and again but I'm probably going to use it exclusively as long as I have time.

So I bought "corn beef brisket" because it was cheap. No idea what to do with it. Ideas?

[Zetanio]

Recently did two pork tenderloins. One using salt, pepper, garlic powder, basil, and parsley and cooked in the sous vide. Other marinated in red pesto and then baked. Both were great, but the difference in tenderness with the sous vide one, man. Absolutely incredible. I thought it would be cool to use the sous vide every now and again but I'm probably going to use it exclusively as long as I have time.

So I bought "corn beef brisket" because it was cheap. No idea what to do with it. Ideas?

corned beef?

Did you get it fresh or cooked.

[Kalmado]

corned beef?

Did you get it fresh or cooked.

[Zetanio]

The usual sous vide method is 48 hours or so at 135 but Serious Eats' method is better.

10 hours at 180 degrees.

You can broil it or grill it afterwards to get some crust on the outside if you want but that's not required.

[Kalmado]

The usual sous vide method is 48 hours or so at 135 but Serious Eats' method is better.

10 hours at 180 degrees.

You can broil it or grill it afterwards to get some crust on the outside if you want but that's not required.

Just use the seasoning packet that came with it or do my own? And 10 hours at 180 for the weight of that? Just want to double make sure I'm doing it right.

[Zetanio]

Just use the seasoning packet that came with it or do my own? And 10 hours at 180 for the weight of that? Just want to double make sure I'm doing it right.

http://www.seriouseats.com/2011/03/h...-food-lab.html

[Kalmado]

http://www.seriouseats.com/2011/03/h...-food-lab.html

Thanks. Appreciate it.

[Salodin]

Haven't used the sous vide in months, anyone got some seasonal recipes they want to share?

Sent from my SAMSUNG-SM-G935A using Tapatalk

[Boyiee]

Haven't used the sous vide in months, anyone got some seasonal recipes they want to share?

Sent from my SAMSUNG-SM-G935A using Tapatalk

My brisket was dry so no.

[Zetanio]

I've been doing lots of chicken/pork. I don't do too many long cook recipes because I have the Instant Pot for fast braising.

My go-to recipes are the simplest ones:

Soy-Vay Chicken
2 lbs chicken thighs
1/2 cup Soy Vay (whatever flavor, low sodium and hoisin are great)

My chicken is frozen so I just dump the soy vay in, drop it in the water at like 165 for an hour and a bit.

After I either broil or chop the chicken and finish it in a pan with the drippings.

Serve over rice/noodles/in soup.

Pork is even easier.

Salt, pepper the pork.
Bag and drop for an hour and 15 at 145.

Take out, drain, dry. Sear. Cover with sauce you make in the interlude between dropping the pork and taking it out.

I usually just reduce some stock with garlic, herbs.

[Zetanio]

My brisket was dry so no.

How long did you cook it and at what temp.

[Kalmado]

I think wife is doing the brisket today at the 180 for 10. Did adobo last night in the instant pot using country ribs. Was on point. Having leftovers for lunch at work.

[Boyiee]

How long did you cook it and at what temp.

I did the Kenji one for the most part after a ton of research due to size and finishing in oven.

Think I went though 20 Reddit threads on it and even made my own. Got a smoker now so no need to sous vide.

[Tokitoki]

1/2 cup Soy Vay (whatever flavor, low sodium and hoisin are great)

Fuck. Yes.

I always have a bottle of Soy Vay stored away. Usually just the regular Teriyaki.

[Kalmado]

Wife did the brisket overnight so we'll finish them off this evening. She ended up doing a stout soaked brisket recipe (used Evil Twin Imperial Biscotti Break Stout). Pretty excited to try the finished product.

[Astylla]

Fuck. Yes.

I always have a bottle of Soy Vay stored away. Usually just the regular Teriyaki.

Soy Vay is quite amazing . If you haven’t used it before I recommend it.