Poultry
Sous-B-Q: Chicken Breasts "Noridashitaki"
The combination of sous vide technology and outdoor smoking makes the most of each method's many benefits.
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166 recipes · Page 5 of 14
Seafood and Fish
Sous Vide: Octopus, Mediterranean Style
This recipe couples octopus with a Mediterranean style relish. We provide two adaptations, one with angel hair pasta and one as a canapé.
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Sous-B-Q: Yankee Style BBQ Pork Spare Ribs (Indoor or Outdoor)
Pitmasters are usually skeptical about synergizing sous vide with "low and slow" smoking models. Let the results tell the story.
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Sous Vide: The Well Trimmed Beef Brisket, 2020
As sous vide's popularity grows, so does the number of traditional items that benefit from the technology.
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Sous Vide: Beef Tri-Tip as a Steak
Designed with simplicity in mind, this recipe can be useful to even the most experienced sous vide practitioners.
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Sous Vide: Bacon Wrapped Top Sirloin
Beef top sirloin requires more tenderization than premium cuts and sous vide is the best way to do it!
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Sous-B-Q: Beef Top Sirloin Center Cut Roast
London Broil" never had it so good! Sous vide processing makes this otherwise "chewy" cut perfect for this popular application.
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Sous Vide: Culotte/Picanha 2021
This sub-primal muscle attached to the beef top sirloin has a dense texture and hearty flavor.
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Sous Vide: Corn on the Cob
Sous vide adds versatility and flexibility to the classic yellow vegetable.
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Sous Vide: Artichokes
Most people think of sous vide as being best applied to proteins, but starchy vegetables benefit greatly from sous vide processing.
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Sous Vide: Beef Pot Roast
The tougher the cut, the more eagerly we apply sous vide. Enter Beef Eye of Round--lean, devoid of marble and cost-effective.
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Sous Vide: Pork Cutlet "Tonkatsu"
The humble cutlet is truly global. Unlike most Western dishes, the crispy crusted, coffee shop standby has infiltrated the Pacific Rim!
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