Brew Boss Sous Vide

[Jtvann]

So last week I made some sous vide ribeye using my brew boss system. Tonight I'm going all out with filet mignon. Just figured I'd report in that if SWMBO needs another reason to support your money sink of a hobby... you can't go wrong with these cooking perfect steak.

I imagine anybody who has a decent temp controlled recirculation system could pull it off.

 

[Broothru]

So last week I made some sous vide ribeye using my brew boss system. Tonight I'm going all out with filet mignon. Just figured I'd report in that if SWMBO needs another reason to support your money sink of a hobby... you can't go wrong with these cooking perfect steak.

I imagine anybody who has a decent temp controlled recirculation system could pull it off.

Quite a fan of sous vide myself. Just dined on a rack of baby back ribs tonight, after 20 hours in the water bath. Never had any more tender than these bad boys.
But I've gone in the other direction, from cooking in my Braumeister to getting a dedicated system for the kitchen . There's nothing like Ike a sous vide steak, unless it's a whole tenderloin. Planning a butterfly leget of lamb for Easter.

Brooo Brother

 

[November]

I've got a cross rib roast going right now. I'll pull it tomorrow when it hits 24 hours.

 

[verboten]

I’ve been thinking about using the robobrew for a nice cut of meat. I just got my vacuum sealer last week.

 

[Staticsouls]

I wondered if anyone had considered this. Nice to know!

 

[ebbelwoi]

I go the other way and use my sous vide setup for BIAB. Holds mash temp very well, makes step mashes a breeze.

 

[November]

I go the other way and use my sous vide setup for BIAB. Holds mash temp very well, makes step mashes a breeze.

Which sous vide system do you have? I was thinking about getting one for small biab batches when I don't want to fire up my 20 gal system

 

[Broothru]

I go the other way and use my sous vide setup for BIAB. Holds mash temp very well, makes step mashes a breeze.

I use mine to heat up the sparge water in a 3 gallon boil pot. Keeps it within half a degree F. Fast and efficient, and no harsh tannins from too hot water.

Brooo Brother

 

[ebbelwoi]

Which sous vide system do you have? I was thinking about getting one for small biab batches when I don't want to fire up my 20 gal system

I have the standard Anova unit, with an 11L kettle. To start out with, I heat the water on my gas stove, then use the Anova to maintain temps and bump them up for step mashes. I usually go with 6L batches, which is nice for trying out new recipes.