Sous Vide Supreme

[TATONKA3A2]

Took the plunge! Ordered one this morning

[HawgHeaven]

Took the plunge! Ordered one this morning

WooHoo!!! Congrats!!! I know you will love it as much as I'm going to!!

[erain]

Awesome Phil, you're gonna love it!
And it can be a BBQ tool. You want perfect suck the meat off the bone wangs (thank you Cheryl), finish on the grille - perfect!

sounds like we be goin back to boilin ribs eh...

Does sound interesting though... Will wait and see what the reviews bring forth.

[tenacious bee]

Congrats Phil. I"ll be watching to see what you come up with !!

[Mark R]

sounds like we be goin back to boilin ribs eh...

Does sound interesting though... Will wait and see what the reviews bring forth.

No, not boiling. They would be sealed in a vac bag, the wibs never touch the water. So the fat and flavor would not be lost. But they (haven't tried wibs yet) would be fully cooked in the middle before you put them in the smoker/grill to finish. But not ever overcooked. And you can put whatever seasoning you want in the bag. Could be really handy for pre cooking a bunch, to fire up later quickly.
Caveat, I have not tried wibs yet, but I will.
Also, if you need to re-heat PPork...to the perfect temp...without overcooking. Perfection!

[tenacious bee]

Going with the words from the people I trust, and from what I've read. I'm REALLY excited!!!!!

Gonna be a long week waiting for the postman to show up...

That is exactly my take. Some pretty good cooks are all about these. I have a customer that is a full blown chef. Manages a restaurant and all. He told me to look into one of these a year ago.

[erain]

No, not boiling. They would be sealed in a vac bag, the wibs never touch the water. So the fat and flavor would not be lost. But they (haven't tried wibs yet) would be fully cooked in the middle before you put them in the smoker/grill to finish. But not ever overcooked. And you can put whatever seasoning you want in the bag. Could be really handy for pre cooking a bunch, to fire up later quickly.
Caveat, I have not tried wibs yet, but I will.
Also, if you need to re-heat PPork...to the perfect temp...without overcooking. Perfection!

you ought to be selling these yano,,,

sounds very interesting, might be in me future plans.

[Richtee]

sounds like we be goin back to boilin ribs eh...

Nope..not at all. HEATING food. Sealed. Right to temp- or just below for finishing on flame/heat.

VERY interesting.

[Mark R]

you ought to be selling these yano,,,

sounds very interesting, might be in me future plans.

Having used them a bit (good and bad), I am really exited at the possibilities and I have only scratched the surface.
I'll thank Squirrel for the chicken wing idear, but O M G! You can burn the skin (sear) and they are still moist, tender and damn tasty in de middle!

The bad was a batch of Brussles Sprouts that I had bunched up too much with not enough fluid, middle didn't cook....the first time!! Learning curve.

[HawgHeaven]

Nope..not at all. HEATING food. Sealed. Right to temp- or just below for finishing on flame/heat.

VERY interesting.

And VERY exciting! I am already planning my first meal on it, and I haven't even got it yet! I was thinking of doing poke chops... I give good poke chop... butt Cheryl suggested either a NY Strip or Ribeye as a first cook... think I might try that, take it to 125 in the sous vide, then sear it to 130 on the Weber. :boner:

I just got an email telling me it has shipped, so I may see it this week!

[MossyMO]

I'm thinking TH needs to create a "Sous Vide" category under the "Other Means & Methods" section...

[HawgHeaven]

I'm thinking TH needs to create a "Sous Vide" category under the "Other Means & Methods" section...

Like that idea!!

[minnbill]

sounds like a perfect fit with one of them infrared grills for a quick fast seer.

[HawgHeaven]

sounds like a perfect fit with one of them infrared grills for a quick fast seer.

Nahh, a Weber...

[erain]

Having used them a bit (good and bad), I am really exited at the possibilities and I have only scratched the surface.
I'll thank Squirrel for the chicken wing idear, but O M G! You can burn the skin (sear) and they are still moist, tender and damn tasty in de middle!

The bad was a batch of Brussles Sprouts that I had bunched up too much with not enough fluid, middle didn't cook....the first time!! Learning curve.

OMG, messed up the sprouts... Well if I get one will be sure to not make that mistake cause I love them thangs!