Sous-B-Q: Smoked Beef Brisket Flat
Beef brisket enjoys a popularity that crosses cultural and ethnic boundaries globally. Sous vide adapts to brisket, regardless of the style
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.
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.
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.
Sous-B-Q™: Sous Vide Carrots
Grilling or smoking carrots tends to yield a result that is overly charred while still quite raw. Sous vide eliminates this occurrence.
Sous Vide: Hot Smoked Onions
There's a lot to like about sous vide processed onions. For one thing, there are no tears. his recipe create a full flavored side dish.
Black Pepper Cured Magret Breast, Sous Vide/Sous-B-Q™, Part II/Gardemanger
Some of us remember the jello molds that our mothers made when we were children in the 50's. This is an updated version.
Sous-B-Q™: Corn on the Cob with the Lipavi Rack/Jo-Joes
Sous vide processing in advance of the smoking process precludes the necessity to wrap the corn in foil. Jo-jo potatoes are an added bonus.
Sous-B-Q™: Tomatoes and Onions
The fusion of sous vide methodology and precisely temperature controlled natural smoke applied to common vegetables creates a uniquely hearty and satisfying salad.
Sous-B-Q™: Pork Spareribs with Ginger Glaze
Synergizing the most popular cut of fresh pork with Asian influences.
Sous Vide/Sous-B-Q™ Vegetable Marinade
While adding flavorings in the sous vide bag accomplishes little or nothing, surface treatments and rubs can contribute greatly to results.