I worked Jeff Jones camp after my last year and remember taking Jason Capel to get a fan for his room. Great kid
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You really are from Tennessee - every other state knows what sous vide is (incidentally, so you can pronounce it in all the other states, particularly Arkansas, āsue veeā).
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Nah man. We cook food in Tennesse and its called a cook out not a BBQ
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Its a cook out here too Fresh. We are just country boys
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Ribs in the Sous Videā¦ Hmmmā¦ gonna have to ask how the 16 hour water bath is any different from an 8 hour smokeā¦
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The difference is I can fit a sous vide in my 600 square foot downtown apartment
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Just add a little liquid smoke to the bag and youāre good to go
yessir. no reason to try and be fancy and say bbq
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Anyone who goes āto a BBQā is doing something wrong. BBQ is something you eatā¦end of story
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Feel like this belongs in here.
Looks great, although are you really meant to drop the garlic and onions in without even taken the roots and skin off? That seemedā¦ odd.
https://twitter.com/UVAFootball/status/1529567992710832128?cxt=HHwWgICxlYj_jroqAAAA
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Whatās up with the oranges
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Preventing scurvy is everyoneās responsibility.
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Oh shit we talking about cooking?
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Your mind is about to be blownā¦
Phony - show 'em how you do it in the kitchenā¦#skills
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Ha I donāt claim any special skills, but I do love to cook and talk food.
As far as sous vide, my first rig was a Polyscience lab grade immersion circulator. I still use it for long cooks and big jobs, and an Anova for shorter cooks. Been looking at the Anova steam oven which can do precision cooking like sous vide. They also have a new countertop chamber vac thats priced really reasonably that Iāve been trying to avoid buying.
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i would also check to make sure it comes with a flux capacitorā¦
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Yāall are going in deep for this ol country boy. But I love it. And now Im endlessly researching sous vide.
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wait til they hit you with hot pockets and shit Dragon. Phony dont play
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I would love to get an immersion circulator, but Iām not sure where on my counter to put it plus the $3K cost for a good oneā¦ the sous vide sticks seem fine to me. The longest Iāve used a stick is for a 24-hour pork bellyā¦ it came out phenomenal!
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If you end up getting a sous vide stickā¦ the bells and whistles on the Joule and Anova versions are just nice-to-haves but they blow the costs up. InstaPot came out with one a few years agoā¦ which is a bit cheaper, but not sure how good it is.
I have a Joule w/ the Wifi and internet optionsā¦ but I also have a no-frills generic one that I picked up for about 60 EURā¦ that is the one I use to make mashed potatoes or vegetables or a second temperature of meatā¦ I have been tempted to buy a 3rd one as well so I can do 2x doneness of meat as well as a side vegetable (asparagus is amazing in a sous vide)!
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