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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.
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.
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.
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.
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!
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.
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!