Sous Vide: Sous-B-Q Beef Top Sirloin Center Cut
Where to begin? For the purposes of this demonstration, we started with a well trimmed top sirloin...
Tag: bbq
Sous Vide: Post Process Seasonings and Rubs
The Time of the Seasons Members of the sous vide Facebook Group have heard me explain that while...
Sous Vide: Smoked Beef Brisket/Beef Brisket-burgers
There’s certainly no shortage of recipes for beef brisket on the internet and elsewhere. For...
Sous Vide: Triumphant Turkey Breast
Pardon the turkey, but pardon me first Once we’re all assembled together with the family...
Sous Vide: Resolving the Brochette Boondoggle, the Kabob Conundrum
Bamboo stick to your principles. Almost every ambitious home cook has impaled raw meat and...
Sous Vide: Beef Flanken Short Ribs, Garam-ecue Style
We were as children As recently as the 1960’s, nobody wanted to advertise or even admit that...
Sous Vide Chuck Eye, Chicken Fried Steak, and the Backstory of Paillard
Crickets Chicken fried steak has a lot in common with Spaghetti Bolognese and Barbecued Spare...
Sous Vide Beef Brisket Flat, Sous-B-Q™ Style
The point and the flat of it. No cut seems to have cultivated so much interest among sous vide...
Sous Vide Steak Sauce, BBQ Baste, and Overall Table Condiment
Wait, isn’t B-2 some kind of airplane? I like to call this sauce B-2, for short, when I...
The Nose Rules the Tongue, and Why That Matters
Wait. Whutt? Wow! Now that sous vide has buzz around it, our most commonly held beliefs appear...
Crusty Sous Vide Beef Ribs, Yes, Parsley
The Circle Game It doesn’t surprise me one bit when people recoil in horror at the idea of...
Prime Rib Christmas, Sous Vide Style
Here it is, with Music No fancy allegory this time ’round, I know everybody just wants to...
