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Greg Mrvich

Sous Vide BBQ: Delicious Recipes and Precision Techniques that Guarantee Smoky, Fall-Off-The-Bone BBQ Every Time Paperback – 27 January 2021

by Greg Mrvich (Author)

114 ratings

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Tips, tricks, and secrets for using sous vide to make no-fail, mind-blowing barbeque

Packed with professional tips, helpful photos and step-by-step tutorials, this book shows how to use your sous vide’s precision temperature control to cook moist, flavorful meats every time.Then it goes further.

Author Greg Mrvich reveals his proven techniques and secret tricks for juicy, tender meat with a crispy, caramelized bark and perfect, smoky flavor. With options for finishing outside in your smoker or on the grill, the book’s 50 recipes cover everything from backyard classics to gourmet creations, including:

•Barbecue Beef Brisket
•Cedar-Plank Chicken Breast
•Carne Asada Tacos
•Mediterranean Lamb Kebabs
•Turkey Skillet Stew
•Seared Wasabi Ginger Crusted Tuna
•Santa Maria Tri-Tip

Print length

144 pages
Language

English
Publication date

27 January 2021
Dimensions

19.05 x 0.86 x 23.5 cm
ISBN-10

1612437818
ISBN-13

978-1612437811
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Product description

About the Author

Greg Mrvich is the creator and host of the popular YouTube channel Ballistic BBQ. Greg's passion for outdoor cooking started as a child, but it wasn't until 2007 that he convinced his wife to film his barbeque obsession. Today, Ballistic BBQ is one of the top outdoor cooking channels on YouTube and covers everything from traditional low and slow BBQ to out-of-the-box recipes and new appliance. Greg lives outside of San Diego, CA, with his wife and son. Ballistic BBQ can be found on YouTube, Facebook, and Twitter.

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Product details

Publisher ‏ : ‎ Ulysses Press (27 January 2021)
Language ‏ : ‎ English
Paperback ‏ : ‎ 144 pages
ISBN-10 ‏ : ‎ 1612437818
ISBN-13 ‏ : ‎ 978-1612437811
Dimensions ‏ : ‎ 19.05 x 0.86 x 23.5 cm

Best Sellers Rank: 222,663 in Books (See Top 100 in Books)
- 304 in Cooking with Meat
- 355 in Barbecuing & Grilling
- 1,785 in Kitchen Appliance Recipes

Customer Reviews:
114 ratings

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Greg Mrvich

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Greg Mrvich is the author of Sous Vide BBQ: Delicious Recipes and Precision Techniques that Guarantee Smoky, Fall-Off-the-Bone BBQ Every Time, and American Barbecue Sauces: Marinades, Rubs, and More from the South and Beyond. As the host of Ballistic BBQ, a YouTube channel with over 290,000 subscribers and over 42 million views. He has worked with various companies in the outdoor-cooking industry and was the official grill master for the 2017 Country Music Television Awards in Nashville, Tennessee. He lives with his wife and son in San Diego, where the weather allows him to fish, backpack, and cook outdoors year-round.

Check out Ballistic BBQ here: https://www.youtube.com/channel/UCxqg1-LTxBXZBPp39SE_Kjw

Customer reviews

5 star		67%
4 star		24%
3 star		7%
2 star		2%
1 star 0% (0%)		0%

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Ingrid Cernicchi

Précis et bonnes recettes

Reviewed in France on 31 March 2019

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Précis et bonnes recettes

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J. Rogers

Good Introduction

Reviewed in the United States on 18 March 2019

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This is something we started experimenting with a few months ago, using the sous vide for long, slow, cooks rather than the smoker. It was great to find this and see others have been trying the same thing. That said, I would be cautious about some of the cook times that might be too brief, such as hamburgers. Based on the work of Douglas Baldwin longer times are required to make the food safe to eat.

Also, one of the advantages (or complexities depending on your viewpoint) of sous vide is you get another variable to control, the temperature. Rather than the recipes providing a time and temp for cooking it would be more useful/interesting to show how the times and temps can be changed to get dramatically different results (see Serious Eats). Higher temps like 195 degrees will more closely replicate the results of a smoker, whereas lower temps produce very different results.

11 people found this helpful

AwesomeBEA

I'm sold on sous vide

Reviewed in the United States on 16 April 2018

Verified Purchase

Greg Mrvich knows what he's doing. From the beginning, Mrvich breaks down types of grilling/barbecuing and the proper uses of each. Mrvich’s instructions are clear and descriptive, with pictures that makes it easy for the reader to follow along. Combining sous vide with the grill, we have meat cuts that are juicy and do not give up the essence of grilling. Some of my favorite recipes are the maple glazed pork belly BLT, the huli huli chicken, SoCal chicken club sub, mediterrean lamb kebabs, sirloin steak sandwich, grilled warm potato salad, world's best fish tacos, and the grilled shrimp with spicy lime butter. Cook time varies between meats but sous vide cuts the effort down drastically and the cook can walk away and know the meat will the actually the temperature they need it to be when they come back to it.

7 people found this helpful

Peter Hamblin

Perfect BBQ Every Time

Reviewed in the United States on 31 March 2018

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You have probably heard of the Sous Vide technique and that is why this cookbook is on your list. If you are ready to try cooking multiple types of meat using the vacuum-sealed technique that provides precise temperature control, with no worry about overcooking – then this book is for you. Sous-Vide BBQ gives chefs the history of grilling and clear understanding of the cooking techniques and the top BBQ sauce varieties. I appreciated not just the good explanations of the equipment, but the photographs that meant I would not go wrong! Each recipe comes with step-by-step directions, the prep time and cooking time, and main ingredients, with many photographs. And how fun to work through Sous-Vide BBQ from beef, pork, poultry, lamb, fish, vegetables and even fruit. The Grill Master author maintains his informative and conversational style from his outdoor cooking videos to make all directions very easy to follow.

5 people found this helpful

Ann

This is a great book with great recipes

Reviewed in the United States on 25 March 2018

Verified Purchase

This is a great book with great recipes. The illustrations are very well done. Very colorful and the food looks very appetizing. The directions for using the Sous Vide method of cooking is explained with step by step directions and easy to follow. Recipes are divided into food type categories; Beef (13 recipes); Pork (9 recipes); Poultry (11 recipes); Lamb (4 recipes); Fish (5 recipes); Vegetables (6 recipes); Fruit (dessert) (3 recipes). There is also a conversion guide that is very helpful. This is a perfect method of cooking for large crowds and for foods served over a long period of time. Much prep and planning is needed for Sous Vide cooking. Meats take hours sous vide, but only minutes on the grill. The great thing about Sous Vide is that you get the same results every time. GREAT TASTE and consistancy.

4 people found this helpful

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Sous Vide BBQ: Delicious Recipes and Precision Techniques that Guarantee Smoky, Fall-Off-The-Bone BBQ Every Time Paperback – 27 January 2021

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Sous Vide BBQ: Delicious Recipes and Precision Techniques that Guarantee Smoky, Fall-Off-The-Bone BBQ Every Time Paperback – 27 January 2021

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