Grill, Smoker, Crock Pot, Pressure Cooker, Sous Vide

[TimmySmith 2,782]

Whatcha got and how often do you use it?

Did my first sous vide roast last week. Talk about simple. 140 set it and forget it. 8 hours was perfect. The 140 was a comprise. 

Doing pork butt in the Crock Pot right now. No way to mess that up.

Pressure cooker is a bit more difficult.  Rarely use it.

No smoker and rarely grill as I just don't have the time I use to. 

 

 

[Cdub100 3,366]

I've used everything but sous vide

[bostonlager 2,457]

I use my kamado grill and or smoker 3-4 times per week year around. Did smoked Mac and cheese and corn on the cob on the smoker while doing burgers and grilled onions on the kamado yesterday. 

[jerryskids 5,155]

42 minutes ago, TimmySmith said:

Whatcha got and how often do you use it?

Did my first sous vide roast last week. Talk about simple. 140 set it and forget it. 8 hours was perfect. The 140 was a comprise. 

Doing pork butt in the Crock Pot right now. No way to mess that up.

Pressure cooker is a bit more difficult.  Rarely use it.

No smoker and rarely grill as I just don't have the time I use to. 

Don't have a smoker... yet.  Use the rest as follows:

- Sous Vide, like you said, is virtually foolproof once you find the right temp for your cut of meat.  Maybe once per week.

- Pressure cooker for hard boiled eggs, artichokes, rice, pinto beans, etc.  Maybe once a month, mostly depends on if we're eating HB eggs at the time. 

- Crock Pot for large roasts/pulled meat.  Every 6 weeks or so.

- Grill for a variety of things; veggies, burgers, searing meat from sous vide, etc.  With our move we don't have one now and we miss it.  A few times per week.

[Mike Isles 583]

I grill. Wife Insta pot. We both sous vide. 

[Djgb13 2,338]

Everything but smoker and sous vide. Looking to get a smoker cause I’d play around with it a lot. We grill quite a bit and during the fall/winter will use the crockpot a good bit for soups, dips, and chilis. 

[Bier Meister 1,512]

We have a grill and wife wanted a crock (I don’t love it). I have smoked and done some Sous vide cooking. I have utilized most traditional cooking techniques hear and there

[Mike Isles 583]

22 minutes ago, Bier Meister said:

We have a grill and wife wanted a crock (I don’t love it). I have smoked and done some Sous vide cooking. I have utilized most traditional cooking techniques hear and there

I’m really Posty

[Bier Meister 1,512]

52 minutes ago, Mike Isles said:

I’m really Posty

Autocorrected on phone

[Mike Isles 583]

1 minute ago, Bier Meister said:

Autocorrected on phone

I hate autocorrect 

[Mike Isles 583]

If I meant to say Ducking I would of said Ducking. I have never said Ducking. HTHs

[Frozenbeernuts 1,652]

You forgot air fryer

[Cruzer 1,992]

My Weber Kettle grill, Char-Broil gas grill and slow cooker - I use all the time. 

My pit smoker, I used quite a bit.

I have a brand new pressure cooker and sous vide still in the box - never used. 

I wear the hell out of my cast iron pans too. 

[Mike Isles 583]

5 minutes ago, Frozenbeernuts said:

You forgot air fryer

True. We both use that as well. 

[Brad GLuckman 518]

What do guys sous vide? I only do steaks and pulled pork (finished on smoker) now. Any other good recipes you guys use?

[KSB2424 3,082]

You missed one.

Flat Top Grill

[Cruzer 1,992]

6 minutes ago, Brad GLuckman said:

What do guys sous vide? I only do steaks and pulled pork (finished on smoker) now. Any other good recipes you guys use?

Since I discovered the reverse sear method, I've no no use for a sous vide for steaks. 

Reverse sear is a life changer. 

[Brad GLuckman 518]

2 minutes ago, Cruzer said:

Since I discovered the reverse sear method, I've no no use for a sous vide for steaks. 

Reverse sear is a life changer. 

Im confused, isnt that what you do with sous vide?

[Cruzer 1,992]

1 minute ago, Brad GLuckman said:

Im confused, isnt that what you do with sous vide?

In a general sense I guess. Both cook proteins very, very slow - at low, low heat. 

Reverse sear is just so much easier, less equipment involved (imo).

[Brad GLuckman 518]

Just now, Cruzer said:

In a general sense I guess. Both cook proteins very, very slow - at low, low heat. 

Reverse sear is just so much easier, less equipment involved (imo).

But you do it in the oven as opposed to sous vide?

[Cruzer 1,992]

5 minutes ago, Brad GLuckman said:

But you do it in the oven as opposed to sous vide?

The oven works best, but could also do it on a grill too if had to. 

[Drizzay 643]

I have:

brand new (this spring) Weber Genesis 3-burner (plus sear) NG grill.  We use it 4 nights a week.

18.5 in Weber Smokey Mountain - all modded up.  I LOVE using this thing.

[jerryskids 5,155]

16 minutes ago, Cruzer said:

The oven works best, but could also do it on a grill too if had to. 

I don't see it; there is nothing better about the oven on low to slow cook.  Sous vide gets the meat at the exact temperature you want, and seals in the juices.   

[Cruzer 1,992]

Just now, jerryskids said:

I don't see it; there is nothing better about the oven on low to slow cook.  Sous vide gets the meat at the exact temperature you want, and seals in the juices.   

I reverse sear mine in the oven at 170*, when the steak reaches about 110*, I sear it on the grill - usually my Weber Kettle. 

1 to 2 mins on each side, at 600*, steaks always come out juicy as it gets. 

[shorepatrol 1,734]

4 minutes ago, Cruzer said:

I reverse sear mine in the oven at 170*, when the steak reaches about 110*, I sear it on the grill - usually my Weber Kettle. 

1 to 2 mins on each side, at 600*, steaks always come out juicy as it gets. 

I get the same result without reverse sear. Straight sear then rest wrapped in foil. 

[Cruzer 1,992]

13 minutes ago, shorepatrol said:

I get the same result without reverse sear. Straight sear then rest wrapped in foil. 

Hum, have not tried that - will give it a shot. 

[Cruzer 1,992]

14 minutes ago, shorepatrol said:

I get the same result without reverse sear. Straight sear then rest wrapped in foil. 

About how long about does it take for the steak to get to 120* in the foil? 

[KSB2424 3,082]

Can you "oven" or "sous vide" outside?  

 

[TimmySmith 2,782]

8 hours ago, jerryskids said:

I don't see it; there is nothing better about the oven on low to slow cook.  Sous vide gets the meat at the exact temperature you want, and seals in the juices.   

Used to use the oven, but there is still the necessity of watching it and timing it. Sous vide works best, IMO. Takes much longer of course, so it requires planning. But its mistake proof and I dont see how anyone can possibly cook to an exact doneness any other way.

Finished the pork butt in the crock pot overnight. The crockpot is completely under rated these days and works as good as ever. 

[Alias Detective 1,177]

We grill 4-5 days a week 365.  I’ve given up on quality and buy $250 grills and throw em away every couple years.  Still have 2 Weber genesis with bad innards.  Likely scrap them.

 

[MLCKAA 380]

April thru October I grill 4-5 times per week.

Crock pot is fine for stew, pot roast, jambalaya, etc.  

[listen2me 23 1,529]

Summer I grill 2 to 3 times a week.  Have a 300 dollar gas grill that I give away or throw away every 3 or 4 years.  Also have a weber kettle.  I use both depending on what I am doing.  

I hardly use the crockpot in summer months.  But use it quite often once football arrives and through the winter.  

I have had smokers but find I only really do ribs on them.  

I dont sous vide.  

[NorthernVike 2,079]

Two smokers/pellet grills

Two Blackstone Griddles

Don't even use the Webber anymore

 

 

And yes I know pellet grills are easy bake ovens for you purest from Texor.  Don't care.  They are way to convenient and I don't have time to man a pit all night and day.    

[shorepatrol 1,734]

10 hours ago, Cruzer said:

About how long about does it take for the steak to get to 120* in the foil? 

About 10 minutes

[Meglamaniac 380]

10 hours ago, shorepatrol said:

I get the same result without reverse sear. Straight sear then rest wrapped in foil. 

It's not the same, foiling causes the meat to 'braise/steam' softening the sear much like it does to a good bark when smoking

[shorepatrol 1,734]

1 minute ago, Meglamaniac said:

It's not the same, foiling causes the meat to 'braise/steam' softening the sear much like it does to a good bark when smoking

Won't argue that. The result is delicious regardless. 

[Alias Detective 1,177]

3 minutes ago, Meglamaniac said:

It's not the same, foiling causes the meat to 'braise/steam' softening the sear much like it does to a good bark when smoking

I cant believe someone sears then wraps in foil.  WTF?

[Meglamaniac 380]

Just now, Alias Detective said:

I cant believe someone sears then wraps in foil.  WTF?

Cuts out the oven/smoker/grill, it's a matter of convivence, but it can't duplicate the end result of a good reverse sear in a CIS. 

[Alias Detective 1,177]

1 minute ago, Meglamaniac said:

Cuts out the oven/smoker/grill, it's a matter of convivence, but it can't duplicate the end result of a good reverse sear in a CIS. 

Were talking about a steak, not a rib roast, baby backs, brisket or some larger cut of meat.  Wrapping a steak in foil.  Weird as hell.

[Meglamaniac 380]

5 minutes ago, Alias Detective said:

Were talking about a steak, not a rib roast, baby backs, brisket or some larger cut of meat.  Wrapping a steak in foil.  Weird as hell.

No one specified steak.  I reverse sear many meats

 

I should say I didn't specify steaks