I cooked Christmas dinner for 24 people. New York Strip Roasts 3 8lbers. Sous Vide for 5 hours at 133*, finished on a charcoal grill. It was a huge hit. I have also done Prime Rib, London Broil, Pork Belly, and Delmonico Steaks since this thread slowed down. Quite possibly the best way to cook meat IMHO.
Je fais la cuisine sous vide
- Thread starter Jamie
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Buckmaster
Senior Member
I plan on doing one this spring/summer Ben. I can't see how it wouldn't be great for brisket. One of my friends has one also and he has done several pork butts and they came out great!
Buckmaster
Senior Member
So...times are advanced...what is the current top of line model in this cooking concept? I’m considering entering the playing field.
Had some sous vide backstrap medallions at my neighbor's house last night. Sous vide at 129.5 degrees for about 90 minutes, then pulled out and quickly seared in a skillet. They were fantastic. Absolutely perfect, medium-rare consistency. They were so tender than you could cut them with the edge of a fork. Very pleased.
Buffalo wild woodland wings. 
sous vide for 24 hours @ 160° , brushed with a traditional buffalo sauce (Frank's, butter, vinegar, Worchestershire, cayenne, garlic), grilled over lump charcoal for about 15-20 minutes, turning and brushing on more sauce. tossed pieces in the remainder of sauce. I might go 30 hours at 160° next time just to see if I can make the meat any more tender, but the texture/tenderness of the meat was on par with most really good chicken wings. not dry or tough, but not slimy either. superb way to eat squirrels.
sous vide for 24 hours @ 160° , brushed with a traditional buffalo sauce (Frank's, butter, vinegar, Worchestershire, cayenne, garlic), grilled over lump charcoal for about 15-20 minutes, turning and brushing on more sauce. tossed pieces in the remainder of sauce. I might go 30 hours at 160° next time just to see if I can make the meat any more tender, but the texture/tenderness of the meat was on par with most really good chicken wings. not dry or tough, but not slimy either. superb way to eat squirrels.
Those wings look great. I just finished a batch of wings that I did in the oven for an hr, then I kinda broiled as a finishing touch. I haven't received my sous vide that I ordered yet. I'd never guess you'd go 24 hrs or so for wings. Can you explain that ?
Buckmaster
Senior Member
I know that , but I can't imagine that length of time for wings is all. I'll try something of the sort I guess & find out.
Lol. For gawds sake. I looked & looked at that pic cause I thought he meant squirrel , but just didnt see it...lol . Makes sense....Thanks.
lol, I can see how that pic could pass for a plate of actual chicken wings, even to the not so casual observer. I have to say that these were excellent for my first try. and it's just like eating actual chicken wings, too. eating around the little bones, sucking all the sauce off the ends, dipping in bleu cheese and ranch dressing, celery on the side, making a mess, burning lips, etc. fun dinner. and fyi, those are only the backs and back legs from four squirrels. we ate every bit of it. I better make more next time.
the lack of skin on the pieces was less of a problem than I thought it might be. still, I might bread and deep fry next time, toss in sauce to finish just to see if that's any better. gonna be hard to beat this method, though.
the lack of skin on the pieces was less of a problem than I thought it might be. still, I might bread and deep fry next time, toss in sauce to finish just to see if that's any better. gonna be hard to beat this method, though.
I don't care for sous vide brisket. The change in texture is what gets me.
I have done: steaks, full primals, prime rib roasts, full pork loins, roasts etc (making thinly sliced roast beef is awesome outta cheap cuts like eye of round), fish, lobster, veggies, etc.