Anyone out there using an AIO for sous vide cooking?
I use to until I got my Anvil Foundry. It worked great however I was doing 2.5G batches (5-6G mashes)Anyone out there using an AIO for sous vide cooking?
16 hours? This is not a smoker, where you would want 16 hours.I have a Braumeister, and I don't think there is any practical way to make it run 16 hours. Neat idea, though.
Yeah, I'm half way through 1.5 racks of St Louis style ribs. I started sous vide 24 hours ago at 155, then finished them at 300 for 20 minutes on aircrisp. The only problem is that I also like doing rice in the Foodi, so everything is going in batches.I’m a huge sous vide fan. When I got one it was like a cheat code for bbq. What used to be work came out awesome with little effort.
I’m just starting in brewing and mostly upgrading on the cold side but been thinking about hot side and whether I want to do three vessel or AIO. This might sway me
Temperature dependent but temperature throughout. If you through a brisket in there I doubt the internal temp is there in 3 hours.16 hours? This is not a smoker, where you would want 16 hours.
Sous vide does not benefit from more time. 3 hours is plenty for most applications. You want to subject, ie the meat, to reach temperature and stay there long enough. Not longer than that.
Take careful note: Sous vide cooking is temperature dependent, not time dependent.
Temperature dependent but temperature throughout. If you through a brisket in there I doubt the internal temp is there in 3 hours.
The nice thing about sous vide is it doesn’t go above the temperature so doesnt over cook. I often just leave stuff in for a day as a result
Don't let your enthusiasm wane! Having read many of your detailed posts, and especially given your current avatar, I've the feeling we have some taste-buds in common.... I've been looking forward to the conclusion of your sous vide trial as I often find myself not wanting to go out on the deck in winter to grill, and I figure since I have a large kettle I can easily plug in and a propane-torch...well..I don't know how long it takes to do ribs. They recommended 16 to 24 hours for a rib roast.
My enthusiasm is waning. I made myself prime rib the normal way three days ago, and it was glorious, as always. I don't see how sous vide could be any better.
Oddly, the last bad rib roast I had was at Lawry's the Prime Rib.
My standard method for rib roast is to leave it in the fridge for a week or more with salt on it, then cover it with pressed garlic and butter, then throw it in the oven at 200, and then burn the outside at the oven's highest setting after the inside hits maybe 105. I take it out at 120 or so. Sometimes lower. Works fine in an oven that heats fast, but my new one is slow, so it takes forever to go from 200 to 550.Don't let your enthusiasm wane! Having read many of your detailed posts, and especially given your current avatar, I've the feeling we have some taste-buds in common.... I've been looking forward to the conclusion of your sous vide trial as I often find myself not wanting to go out on the deck in winter to grill, and I figure since I have a large kettle I can easily plug in and a propane-torch...well..
If you're collecting votes; mine is to give it shot.
The website I used showed multiple ribs cooked at 145, 155 and 160 for multiple hours, then completed later. I didn't need nearly as long for the final cook as they did. I liked them at 300 for 10 minutes in "air-crisp", not 20.Temperature dependent but temperature throughout. If you through a brisket in there I doubt the internal temp is there in 3 hours.
The nice thing about sous vide is it doesn’t go above the temperature so doesnt over cook. I often just leave stuff in for a day as a result
They were most definitely not mush, and that was at 24 hours. I've done steak sous vide, and you are correct, just get them up to temp and sear.It's difficult to understand why ribs would require a 16 hour sous vide. Brining maybe, but it seems to me that 16 hours at sous vide temps would result in bones and mush. I have used my Anvil to sous vide steaks with amazing results. 2 hours or so at 130 then a quick sear in a hot cast iron skillet--mmmmm!
Personally, I'm much prefer things like ribs or prime rib done conventionally in an oven. I mean for spare ribs or baby back ribs, it's simply no contest. Now chicken wings, that's different. Those are outstanding done in a sous vide first. I do mine at 165 anywhere from 2 hours to 6 hours, doesn't matter. They're just fantastic that way. Then maybe 5 minutes in the deep fryer with a flour and baking soda dredge.I have never done sous vide, but I am curious to see what sous vide prime rib is like.
Speaking of wings, I should drag out the smoker. I was blown away by how good smoked wings were.Personally, I'm much prefer things like ribs or prime rib done conventionally in an oven. I mean for spare ribs or baby back ribs, it's simply no contest. Now chicken wings, that's different. Those are outstanding done in a sous vide first. I do mine at 165 anywhere from 2 hours to 6 hours, doesn't matter. They're just fantastic that way. Then maybe 5 minutes in the deep fryer with a flour and baking soda dredge.
Steaks are actually very good up through an hour and maybe two, but absolutely no longer. It just ruins them. I do stuff with my sous vide all the time but some things are simply better the old traditional way. I never would have guessed you can try doing it in a brewzilla but I guess you learn something new everyday.
I did ribs for 2-3 years with the 3-2-1 method on a gas grill with wood chips. For just my immediate family, I can do a bunch without having to bother running to the grill every 30 minutes or so, and then just run the finish on the grill if I want. I also switched from baby back to St Louis style since they are more uniform in size and cook far more evenly. We pressure cook and then air crisp wings regularly. I'll have to try that sous vide.Personally, I'm much prefer things like ribs or prime rib done conventionally in an oven. I mean for spare ribs or baby back ribs, it's simply no contest. Now chicken wings, that's different. Those are outstanding done in a sous vide first. I do mine at 165 anywhere from 2 hours to 6 hours, doesn't matter. They're just fantastic that way. Then maybe 5 minutes in the deep fryer with a flour and baking soda dredge.
Steaks are actually very good up through an hour and maybe two, but absolutely no longer. It just ruins them. I do stuff with my sous vide all the time but some things are simply better the old traditional way. I never would have guessed you can try doing it in a brewzilla but I guess you learn something new everyday.
What is the 321 method?I did ribs for 2-3 years with the 3-2-1 method on a gas grill with wood chips. For just my immediate family, I can do a bunch without having to bother running to the grill every 30 minutes or so, and then just run the finish on the grill if I want. I also switched from baby back to St Louis style since they are more uniform in size and cook far more evenly. We pressure cook and then air crisp wings regularly. I'll have to try that sous vide.
I agree with you on steak. Just to temp, then finish.
What is the 321 method?[...]
Gotcha. Interesting method. There's a million different ways people do ribs. Actually I think 900,000 of them are pretty good. LOL3 hours smoked bare, 2 hours wrapped in foil often with apple cider added, 1 hour unwrapped and typically sauced near the end.
I found knocking a half hour off the foiled stage to provide a better texture...
Cheers!
I have probably the same cooler, an Igloo yellow one with a red lid. The lid is not insulated btw. I've considered filling it with spray foam but never bothered.I've wondered lately if my 10 gallon cooler (mash tun) could be used to sous vide.. I haven't actually measured temperature loss in it while brewing. I take an initial reading to make sure the temp is good and I know it will be fine for an hour.
I could overshoot the temp by 5 degrees and it might hold around the intended temp for a 3 hour sous vide session.. Anybody know how much temperature loss is common in a 10 gallon cooler over an hour time period?
I think I just learned a lot about my mash process lol. And yes, same exact cooler. My process is stir in, check temp and leave it for 60 minutes. Dump in first batch sparge water then I use a pump to recirc for 15 minutes while I heat up the 2nd batch sparge water. Wondering if I should pay more attention to the temp difference you noted from top to bottom..I have probably the same cooler, an Igloo yellow one with a red lid. The lid is not insulated btw. I've considered filling it with spray foam but never bothered.
I check for exactly that and mine loses about 2-3 degrees F every hour. However, that's not a fair reference because I'm not putting cold steaks in the water. That's my water temp after the grain has stabilized at temp. There's also a good bit of stratification in mash if you don't circulate it some. enough that even though I don't have a pump, I'll do my drain and clear at the beginning just so as to remove that hot liquid from the bottom and circulate it to the top some. There's a good 4-5F difference in that top to bottom, and that's true no matter how much I stir. PS, I have a SS mash paddle that I made, and I try to push down in one side and come up on the other, still doesn't mix the mash.
Yes, the difference top to bottom is important. Maybe not so much on a 148/150 mash, but it's deadly at 155 since you will be cooler up top (somewhat counterintuitive) and that top measurement doesn't reflect the mash at the bottom being above the B rest temp. End of the world? Maybe not, but it's one explanation I have for my high mash temp beers not finishing at an OG where other folks end up.I think I just learned a lot about my mash process lol. And yes, same exact cooler. My process is stir in, check temp and leave it for 60 minutes. Dump in first batch sparge water then I use a pump to recirc for 15 minutes while I heat up the 2nd batch sparge water. Wondering if I should pay more attention to the temp difference you noted from top to bottom..
Not really. But, if you don't have a Suis Vide gizmo to keep the temp exact, just remember you have to probe the center of the beef and determine what happens next. If it's 122 or above, it's already done and there's no more cooking. Just sear really quick and brown it. If it's below 118 (rare), then you might need to leave it on the cast iron pan a little longer to finish the interior. Either way, blot with paper towels and smear on olive oil before placing in the cast iron pan.. I also salt the steaks before putting them in the bag because there's a protein breakdown that occurs with the salt, breaking the long chain proteins and tenderizing the steak. That's true even if you're letting steaks overnight in the fridge. Salt first.Sounds like I would have a tough time using the cooler to sous vide. I wouldn't mind trying some steaks and seeing how it goes.
I think it would be workable for steaks.I think I just learned a lot about my mash process lol. And yes, same exact cooler. My process is stir in, check temp and leave it for 60 minutes. Dump in first batch sparge water then I use a pump to recirc for 15 minutes while I heat up the 2nd batch sparge water. Wondering if I should pay more attention to the temp difference you noted from top to bottom..
Sounds like I would have a tough time using the cooler to sous vide. I wouldn't mind trying some steaks and seeing how it goes.
My experience with pork is that it takes dramatically longer in SV than it does in an oven conventionally. I'd say on the order of 4x as long. That didn't entice me to keep perfecting the process. I'd be curious to hear your opinion with the venison roast. I would think 30 hrs isn't any too much. Yes, you can ruin things in them, but I doubt you can ruin stuff like Venison or Brisket which even take a long time on the grill or in the oven.I use my electric HLT for sous vide. I have a venison roast in there right now which is going to go for 30 hours. This is my first long dunk. I didn't initially believe anything would need to be cooked for that long, but I've been seeing a lot of posts where people are doing chuck roasts for 48 hours and thought I'd give it a try.
I have previously only done steaks for 2 hrs and chicken for 3 hours.
I tried it once. Ribs were done long before the '1'. I could probably cook them at 200 and it still wouldn't take 6 hours. You don't want them falling apart. Once I get the color I like, then wrap. Mine are just right around 4 hours totalThe 3-2-1 method is not really correct. A lot of people get bad results with it.
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