Sous Vide cooking

[smokymountainrain]

Sous vide is great for brauts. You can cook them through without burning, then throw them on the grill to give them some color and added grill flavor. I have also come to love thick burgers that have been through the sous vide and then grilled. That way they are cooked through without burning the outside. It's particularly helpful for those extended family "bring your own meat" summer meals. We bring our meat already cooked, then just have to warm it on the grill quick and give it some color. Makes for quicker eating and less work hovering over a grill.

Both of those are great ideas. I don't eat thick burgers often (prefer smashed burgers), but in that sort of scenario, I hope i remember this. I do eat Brats very often, but never thought of doing them sous vide -- thanks for sharing.

[falafel]

Sous vide is great for brauts. You can cook them through without burning, then throw them on the grill to give them some color and added grill flavor. I have also come to love thick burgers that have been through the sous vide and then grilled. That way they are cooked through without burning the outside. It's particularly helpful for those extended family "bring your own meat" summer meals. We bring our meat already cooked, then just have to warm it on the grill quick and give it some color. Makes for quicker eating and less work hovering over a grill.

I also like it for times I've taken pots of soup in for work functions. I can make up some soup, stew, or chili a day or two (or more) before and throw it in the fridge. Then drop the soup in ziplocks in the sous vide to warm it day of. Our crock pot is either too hot or too cold, so this works better for getting it to a good eating temp. Then I'll throw it into a warmed crock pot to keep it that way while serving.

I don't know, if a brat isn't burned on the outside, does it even taste good?

[smokymountainrain]

I don't know, if a brat isn't burned on the outside, does it even taste good?

He said he puts them on the grill afterward. i assume the purpose of doing that is to burn it on the outside.

[MartyFunkhouser]

Sous vide is great for brauts. You can cook them through without burning, then throw them on the grill to give them some color and added grill flavor. I have also come to love thick burgers that have been through the sous vide and then grilled. That way they are cooked through without burning the outside. It's particularly helpful for those extended family "bring your own meat" summer meals. We bring our meat already cooked, then just have to warm it on the grill quick and give it some color. Makes for quicker eating and less work hovering over a grill.

I also like it for times I've taken pots of soup in for work functions. I can make up some soup, stew, or chili a day or two (or more) before and throw it in the fridge. Then drop the soup in ziplocks in the sous vide to warm it day of. Our crock pot is either too hot or too cold, so this works better for getting it to a good eating temp. Then I'll throw it into a warmed crock pot to keep it that way while serving.

I'm going to give brats a try. Although, I will be sealing them in a bag with beer. I typically par boil in beer and I'm certainly not going to deprive myself of that flavor. The good news is that there will be less beer used in the process and more to drink. Win/win.

[falafel]

He said he puts them on the grill afterward. i assume the purpose of doing that is to burn it on the outside.

I read that, but I'm skeptical that you can get the right amount of char without drying it out if the brat is already cooked.

[smokymountainrain]

I read that, but I'm skeptical that you can get the right amount of char without drying it out if the brat is already cooked.

that's a fair concern. as i said, i like the idea, will try it and return and report. seems that if you sous vide at about 135, then throw it on a piping hot cast iron pan - you should be able to give it a quick sear to about 145-150 internal temp and it should stay juicy.

[falafel]

that's a fair concern. as i said, i like the idea, will try it and return and report. seems that if you sous vide at about 135, then throw it on a piping hot cast iron pan - you should be able to give it a quick sear to about 145-150 internal temp and it should stay juicy.

That sounds like a winning combo.

[Eddie]

What I like most about the sous vide brauts is that just cooking them on the grill, they tend to split open and the added grease that comes as a result increases the fire potential. When I hit them with the souse vide first, they rarely split open. Then I just have to cook the outside super hot to hit them with the amount of char I want. When they split, seems like way too often I get burned spots with it not fully cooked in others. I think I actually end up drying them out more trying to get them cooked through without the sous vide first.

It does work well with a hot skillet too, as SMR describes. Give them whatever color you want on the outside, and they're ready to eat.

But that's just me. Cook them how you like them, for sure.

[falafel]

What I like most about the sous vide brauts is that just cooking them on the grill, they tend to split open and the added grease that comes as a result increases the fire potential. When I hit them with the souse vide first, they rarely split open. Then I just have to cook the outside super hot to hit them with the amount of char I want. When they split, seems like way too often I get burned spots with it not fully cooked in others. I think I actually end up drying them out more trying to get them cooked through without the sous vide first.

It does work well with a hot skillet too, as SMR describes. Give them whatever color you want on the outside, and they're ready to eat.

But that's just me. Cook them how you like them, for sure.

I'll cook them how I want, but mostly I just want you to stop calling them "brauts".

[Eddie]

I'll cook them how I want, but mostly I just want you to stop calling them "brauts".

I can try. But calling them brats just makes me think of annoying and entitled kids instead of delicious food.

[Donuthole]

We had a ward pot luck on Sunday night. A few people smoked pork shoulders/butts. Lots of sides. I still haven't joined the Smokers Club yet, so I did sous vide pork tenderloin. 3 hours at 140, then a salt, sear, and glazed with a raspberry chipotle jalapeno sauce I whipped up. Topped with some chopped parsley. Delish. I did 4 tenderloins, but could only fit 3 on the serving platter. I'll use the last one for some Tonkotsu Ramen later this week.



7BAB46CF-106C-45BB-ADA4-8B1BA7222F01.jpeg

[Pelado]

We had a ward pot luck on Sunday night. A few people smoked pork shoulders/butts. Lots of sides. I still haven't joined the Smokers Club yet, so I did sous vide pork tenderloin. 3 hours at 140, then a salt, sear, and glazed with a raspberry chipotle jalapeno sauce I whipped up. Topped with some chopped parsley. Delish. I did 4 tenderloins, but could only fit 3 on the serving platter. I'll use the last one for some Tonkotsu Ramen later this week.



7BAB46CF-106C-45BB-ADA4-8B1BA7222F01.jpeg

Looks delicious. Ward potluck on a Sunday night?

[Jeff Lebowski]

That looks amazing, DH!

[Shaka]

Wow

[Donuthole]

Looks delicious. Ward potluck on a Sunday night?

My bish is an OG. Pro sk8r turned convert. Legit outside the box thinker who dgaf about the small stuff. Had zero hesitations with a ward “break the fast” potluck where we also rolled out this year’s ward temple/family history/mission plan. Best thing about it was he limited the presentation to 10 mins total because he didn’t want the social aspect of the get together bogged down by the administrative stuff.