Southwestern BBQ Burger
Courtesy of Burger Photo Contest Winner, Omar Franco Serves 2 INGREDIENTS For the burger ½ pound (228 g) pork butt or roast* 10 ounces (285 …
Salmon Steaks with Artichokes and Dill Caper Hollandaise
Courtesy of Chef Craig Plainfield Serves 4 For the salmon 4 salmon steaks, 2-inches (5 cm) thick, bones left or removed* ½ cup (120 g) …
Grilled Chicken with Corn Stuffing
Courtesy of Chef Craig Plainfield Serves 4 to 6 INGREDIENTS 1 large (about 5 pounds/2.2 kg) frying chicken ½ cup (120 g) kosher salt ½ …
Korean Style Kalbi Short Ribs
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 16 “Korean Style” crosscut beef short ribs 2 cups (320 g) cooked rice, for …
Baby-Back Ribs with Maple Whiskey Sauce
…and Craig’s Sous Vide Baked Beans Courtesy of Craig Plainfield Each rack serves 2 as a meal; 4 as an appetizer INGREDIENTS 1 or 2 …
Beer Braised Brats Sous Vide
Courtesy of Chef Dylan Benoit (Market Street Group, Cayman Islands) Serves up to 20 INGREDIENTS 5 liters (10-1/2 pints) porter 5 liters (10-1/2 pints) lager …
Epic 2-day Pork Ribs with Tangy BBQ Sauce
Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 2 as a meal, 4 as a starter (recipe doubles easily, but keep to 1 half rack …
Smoked Beef Brisket
Serves 8 INGREDIENTS 5 to 7 pounds (2 to 3 kg) beef brisket, trimmed 1/2 cup Meat Rub (recipe follows) hickory chips, pellets, or cakes …
Backyard Burgers
Courtesy of Vicky McDonald Serves 2 INGREDIENTS For the burger 1 pound (16 ounces/453g ) ground beef 1 pinch pepper ¼ teaspoon (1.25 ml) smoked …
Basic Baby Back Ribs
Serves 2 (multiplies easily, but keep to one half-rack per pouch) INGREDIENTS 1 rack baby back ribs Dry Rub for Ribs* (recipe follows) INSTRUCTIONS Preheat …
BBQ Pork Ribs
Courtesy of Steve Cylka of The Black Peppercorn Serves 2 (doubles nicely) INGREDIENTS 1 rack back ribs 1½ cups (360 ml) barbecue sauce, divided ⅓ …
Veggie Burger Sous Vide
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Makes 4 gluten-free, veggie burgers INGREDIENTS 1 cup (200 g) dried black beans, soaked overnight, rinsed and …
Korean-Style Short Ribs Sous Vide
Courtesy of Harry Soo of Slap Yo’ Daddy BBQ Serves 4 to 6 INGREDIENTS 3 pounds (1.5 kg) Flanken-cut beef short, about 10-12 pieces For …
Grilled Steak Sandwich Romesco
Courtesy of Cured By Bacon Contestant in 2013 Summer BBQ Challenge Serves 4 INGREDIENTS For the sandwich filling 1 to 2 pound (454 to 900 …
Short Ribs With Vidalia Onion Sauce
Courtesy of Larry Gaian of Embers & Flame Judges Pick Winner 2013 Summer BBQ Challenge This recipe combines sous vide cooking with grill finishing! INGREDIENTS …
Slap Yo Daddy’s Sous Vide Beef Rendang
Courtesy of Harry Soo of Slap Yo’ Daddy BBQ Winner Fan Favorite, 2013 Summer BBQ Challenge Serves 4 INGREDIENTS For the stew beef 2 pounds (0.9 kg) …
Chocolate Chile Barbecued Chicken
Courtesy of Staff Blogger Madeline Fiore Serves 4 INGREDIENTS 4 chicken breasts, bone-in sea salt and Freshly ground black pepper to taste 1 orange, cut into …
Chocolate Chili Baby Back Ribs
Courtesy of Staff Blogger, Madeline Fiore Serves 4 as an entree, 8 as an appetizer INGREDIENTS 2 racks baby back pork ribs Sea salt and …
Chocolate Chili Barbecue Sauce
Courtesy of Staff Blogger, Madeline Fiore Makes about 2 cups (480 ml) Note: This is NOT a sous vide recipe, but intended to augment sous …
Barbecued Potato Salad
Adapted for sous vide from Alison Ladman’s Three-Pepper Barbecue Potato Salad Serves 8 INGREDIENTS For the potatoes 2 pounds (.9 kg) red ppotatoes, washed and …