Poultry
Sous-B-Q™: Black Pepper Cured Magret Breast
Magret duck breasts have grown in popularity and can be treated similarly to beef or even pork--cured, for example.
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179 recipes · Page 11 of 15
Beef
Sous Vide: Beef Skirt Steak, Bacon, Dark Side BBQ Sauce
Calling this specialty cut a "steak" presumes extremely thin slicing to overcome the inherent toughness. Fortunately, sous vide is able to meet the …
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Sous Vide Cheeseburgers in the Pellet Grill!
In our first burger recipe installment, we showed how ground beef patties cooked sous vide made perfection easily achievable. Determination of safety becomes …
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Sous Vide: Pork Spareribs, JerkiTerrAsian Cool Rub, Scorched Tomatoes, Hinode Rice
This is a utilization of two recipes already posted on this site--Stovetop Espagnole sauce and JerkiTerrAsian Cool Rub.
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Dark Side BBQ Sauce
This recipe is for people that like Worcestershire sauce, Coca-Cola, and A-1 sauce, but don't know quite where that flavor comes from.
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Sous Vide/Sous-B-Q: What Every Pork Rib Lover Should Know
Sous vide serves to tenderize/preserve proteins before finalization and service--this opens up a host of creative possibilities.
View recipeVegetables, Fruits and Starches
Sous Vide Cob Corn: a slightly different approach
This recipe is controversial in that the kernels of corn are intentionally punctured before processing.
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Sous Vide Skirt Steak (bavette d'aloyau), 3 Applications
This is beef "inside" skirt. It is also called "Bavette," but even the French have more than one steak called "Bavette."
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Cold Cured Kale, Sous Vide
Sous vide is not only useful as a process involving the application of heat.
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Sous Vide Pastrami Hash, Saucy Poached Eggs
Shredded homemade pastrami without the overly familiar potato filler fulfills the urge to splurge at breakfast, brunch, or even après ski . Poached …
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Mille-Feuille Potatoes, Sous Vide, Method #1
Sous vide vacuum processing makes this complex dish much easier than the traditional method.
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Sous-B-Q: Citrus Glazed Chicken Wings
Entire restaurant chains devote themselves to the classic pub "snack." This recipe brings a Cajun/Asian twist to back yard smoking.
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