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
Good Introduction 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…
I’m sold on sous vide Greg Mrvich knows what he’s doing. From the beginning, Mrvich breaks down types of grilling/barbecuing and the proper uses of each. Mrvichâs 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,…
A good book for the library, but not exactly what I was looking for: fewer reecipes and more about and how to content 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…