Amazon.com.au:Customer reviews: Sous Vide BBQ: Delicious Recipes and Precision Techniques that Guarantee Smoky, Fall-Off-The-Bone BBQ Every Time

Sort by

Filter by

114 total ratings, 22 with reviews

There was a problem filtering reviews right now. Please try again later.

Translate all reviews to English

From Australia

From other countries

Ingrid Cernicchi

Précis et bonnes recettes

Reviewed in France on 31 March 2019

Verified Purchase

Précis et bonnes recettes

Translate review to English

J. Rogers

Good Introduction

Reviewed in the United States on 18 March 2019

Verified Purchase

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

Verified Purchase

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

Kindle Customer

to the “immersion technique” and pretty much everything in between

Reviewed in the United States on 25 March 2018

Verified Purchase

BBQ lovers rejoice! According to Greg Mrvich, Sous vide is a culinary technique that utilizes precise temperature control to deliver consistent results. The book walks you through every step, from what kind of grill to use, to what kind of charcoal, to the “immersion technique” and pretty much everything in between. The book gives a wide range of recipes, including steaks, burgers, and tacos, as well as sides (some of which are vegetarian!). The recipes have fairly simple ingredient lists— almost all of which you could either buy in a local grocery store or you may already have them at home! Sous vide is definitely a technique that takes some patience and practice, but this book gives you all the tools you need for success!

3 people found this helpful

Geoff Dolman

A good book for the library, but not exactly what I was looking for: fewer reecipes and more about and how to content

Reviewed in the United States on 4 August 2018

Verified Purchase

If i could, I'd give 3.5 stars. The recipes are well written and easy to follow, and the ingredients seem to me to be well thought out. I have been using sous vide for about 7 months, and I find it a fantastic cooking tool that is easy to use (set and forget until it's done). I also love BBQ, especially smoking with a pellet grill and/or a kamado grill. What I was looking for was fewer recipes and way more about the science and history of sous vide and an extensive guide in how to use it to best advantage, in a general sense applicable to all kinds of foods. The intro, what there was of it, had good information, but I can figure out recipes -- I want to know how to make the best use of the tools and techniques of sous vide.

With respect to the recipes, although it may be presumptuous to critique the recipes -- I am sure Mr. Mrvich has done extensive testing, but from my sous vide Q, I would say I'd lower the sous vide pretty much across the board and increase the sear or smoke time after sous vide. The smoking and grill sear times seem very brief. I'm not sure 30 seconds or 2 minutes is enough time to get a good sear or 90 minutes enough smoke time. With a lower sous vide, there would be more time available for finishing without over cooking. For example, instead of 130 or 140 degrees, I have had good results from a 110-120 bath and a longer smoke or sear. For tougher meats needing a higher cook temperature. I might try 140-150 instead of 160, again to give more time for finishing. I think 3 stars is not fair -- this book is better than that, but 4 might be a bit high. It is great fun to experiment with different temperatures and times. So I am glad I have this book in my library, and so far, it is the only sous vide BBQ book I've seen.I am eagerly awaiting the American Test Kitchen book on sous vide coming in September.

10 people found this helpful

Caroline

My favorite part? Definitely that with 'sous vide' you can ...

Reviewed in the United States on 31 March 2018

Verified Purchase

I didn't even know what 'sous vide' was when I picked up this book and started browsing through the recipes. They all had very tasty-sounding names and so I flipped back to the front and started reading about 'sous vide.' It's a method of cooking that is hi-tech and very exact and thus produces very consistent results. The technique is to place the raw food in a vacuum seal bag which is then cooked in a water bath at a given temperature. This evenly and consistently cooks the food to the desired level and then it is removed from the bag and finished to achieve the desired outer texture. The cookbook offers an easy-to-understand plan for trying 'sous vide' yourself complete with high-resolution pictures. My favorite part? Definitely that with 'sous vide' you can ensure fully cooked meat that isn't dried out!

One person found this helpful

Victor D. Wolansky

So so... not that good of a book. Plenty of mistakes.

Reviewed in the United States on 1 July 2019

Verified Purchase

So so. The first thing I noticed was a bag with a steak and a huge piece of butter in the bag. Everyone that knows Sous Vide well knows that you don’t put butter in the bag with a steak.

One person found this helpful

Amazon Customer

Sous vide barbecue cookbook

Reviewed in the United States on 29 September 2019

Verified Purchase

I’ve purchased serval of these cookbooks and I seem to like this one the best it’s got some good recipes in it and good times and tips for cooking.

One person found this helpful

Need customer service? Click here

‹ See all details for Sous Vide BBQ: Delicious Recipes and Precision Techniques that...

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

Sous Vide BBQ: Delicious Recipes and Precision Techniques that... › Customer reviews

Customer reviews

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

There was a problem filtering reviews right now. Please try again later.

From Australia

From other countries

Sous Vide BBQ: Delicious Recipes and Precision Techniques that...

›

Customer reviews