New cooking methods ... sous vide

[Sorce]

Did a sirloin tonight, was OK. Starting to think more and more it's better to do steaks reverse sear on the pellet smoker. I find the usefulness goes away when you aren't using it for days to tenderize a tough cut of meat. Except chicken breast.

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[lewdog]

Originally Posted by Sorce

Did a sirloin tonight, was OK. Starting to think more and more it's better to do steaks reverse sear on the pellet smoker. I find the usefulness goes away when you aren't using it for days to tenderize a tough cut of meat. Except chicken breast.

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I found sirloin didn't come out that great either. Seems like Sous Vide is perfect for fattier steaks.

[frozenchief]

Originally Posted by lewdog

I found sirloin didn't come out that great either. Seems like Sous Vide is perfect for fattier steaks.

I’ve had great success with tougher cuts. Chuck roasts are exquisite. Season them and sous vide at about 132 for 24 hours and then sear. Fantastic flavor and much better than some ole pot roast in a crock pot. Beef short ribs are also spectacular. These are admittedly fattier cuts but they’re cuts that can be really rough or dried out if not handled correctly.