The Three Brisketeers: Sous Vide+Hot Smoke=The Sous-B-Q™ Solution
This comparison study shows three ways to prepare a whole beef brisket by synergizing sous vide processing with "low and slow" smoking.
Sous-B-Q: Hot Smoked Pork Butt (Shoulder): Sliced Roast or Seared Steaks
The term "pork butt" can be confusing until we realize that "butts" were cask like barrels traditionally used to transport pork--and whisky.
Sous-B-Q: Dry Rub Pork Spare Ribs
Pork spare ribs have become one of the most popular synergies of sous vide processing and traditional rustic culinary styles.
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-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.
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.
Sous-B-Q: Smoked Pork Shoulder Steaks and Slices; Breakfast, Lunch, and Dinner
Many pitmasters proceed directly from the raw product to the pulled pork result. Sous vide spotlights stops along the way.
Sous-B-Q: Smoked Beef Tri Tip
This popular cut trades competitive pricing for the tendency to be "chewy." Sous vide tenderization creates amazing value and quality.
Sous-B-Q: Flat Iron London Broil, Long Branch Potatoes 2021
Flat iron steak is "tender," at least compared to the hard working muscles surrounding it. Sous vide bridges the gap.
Sous-B-Q: Smoked Beef Top Round, Shredded
This recipe specifies beef "top round." With minor adjustments, it can be applied to any "tough" cut like brisket, bottom round, chuck, etc.
Sous-B-Q™: Smoked Half Chickens
This simple preparation demonstrates the superiority and versatility of vacuum processed chicken. Smoking will enhance the experience.
Sous-B-Q: Smoked Pulled Pork and Then Some
Using sous vide to pre-pasteurize/preserve/tenderize the shoulder simplifies the smoking process.