Sous Vide: Sous-B-Q Pork Belly
The growing interest in ketogenic diets has rehabilitated the image of un-cured bacon as a menu item . Good news for pork lovers!
Sous Vide: Sous-B-Q Shredded Beef Top Round
This recipe specifies beef "top round." With minor adjustments, it can be applied to any "tough" cut like brisket, bottom round, chuck, etc.
Sous Vide/Sous-B-Q™ Chicken
This simple preparation demonstrates the superiority and versatility of vacuum processed chicken. Smoking will enhance the experience.
Sous Vide: Sous-B-Q Chicken Breasts “Noridashitaki”
The combination of sous vide technology and outdoor smoking makes the most of each method's many benefits.
Sous Vide: BBQ Pork Spare Ribs
Pitmasters are usually skeptical about synergizing sous vide with "low and slow" smoking models. Let the results tell the story.
Sous Vide: Buttermilk Fried Chicken
Never again will your home made fried chicken be pink on the bone. Never again will the white meat be dry.
Sous Vide: Pacific Halibut
Fin and flat fish are sous vide processed less frequently than other proteins. Even so, sous vide processing of fish has benefits.
Sous Vide: Hot Smoked Pulled Pork
Sous vide creates pasteurized/preserved, tenderized, pre-smoked shoulder so that the creation of pulled pork only takes about 2 hours.
Sous Vide: Beef Tri-tip Roast–Sous-B-Q
This popular cut trades competitive pricing for the tendency to be "chewy." Sous vide tenderization offers us the best of both worlds.
Sous Vide: The Well Trimmed Beef Brisket, 2019
As sous vide's popularity grows, so does the number of traditional items that benefit from the technology.
Sous Vide: Beef Tri-tip Steak
While designed with simplicity in mind, this recipe can be useful to even the most experienced sous vide practitioners.
Sous Vide: Beef Top Sirloin Steak
Beef top sirloin is higher in collagen than expensive premium cuts, but sous vide tenderization can cause it to achieve the same tenderness.