shwank
1696
30
5
Pulled Pork at 165F for 24 hours, finished in oven at 300F for 90 min
Pulled Pork at 165F for 24 hours, finished in oven at 300F for 90 min
Brisket at 155F for 30 hours, finished in oven at 300F for 120 min
Brisket at 155F for 30 hours, finished in oven at 300F for 120 min
Ribs at 165F for 12 hours, finished in oven at 300F for 40 min
Ribs at 165F for 12 hours, finished in oven at 300F for 40 min
The setup, running from Wednesday night until Saturday afternoon
huxleyy
There is nothing BBQ about that, but congrats on cooking things
ineedababycorgi
eclect0
I'm just getting started with sous vide but those temps seem kind of high, especially for the length of the cooking time and the broil.
PoorSucker
Damn you, damn you
mineovermatter
Why when you can get same result in half the time?
sskkmm
Exactly this is silly
AdventuringSorcerer
How do you like the sous vide? Looks look produce some fantastic results.
JonnyGR04
Its even better for fast cooking cuts like steaks/chops. Sous vide rib cap steak is bae
shwank
Can't be beat IMO if you can't use a smoker.
FabulousBadass
I'm about to make pulled pork in an Instant Pot. Probably take about 90 mins.
shwank
How do you like it? I hear it’s good.. but not the same. Texture / moisture of sous vide pulled pork is amazing
FabulousBadass
I would like to try it someday. Pressure cooking keeps things moist and it turns out good. It's really fast.
HEYimSQUANCHINinHERE
Looks awesome and I want a sous vide. Not bbq. Just because you put sauce on it it’s not bbq. BBQ is a cooking technique using smoke/grill.
shwank
Very true. But.. I thought BBQ was better sounding than saying 'meat boiled in a bag in a cooler in my garage' though :) Ha
HEYimSQUANCHINinHERE
True. That’s why they have a fancy French name Sous Vide Instead of boiled meat in a bag
PearjuiceATX
We call it an MRE