Tag Archives: sous vide barbecue

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 g) certified Angus ground chuck Salt and pepper to taste 2 ounces (60 ml) Sweet Baby Ray’s BBQ Sauce (or your favorite) 1 ounce (28.5 g) gorgonzola picante 2 fresh jalapeno peppers 2 (or more) cups (480 ml) high smoke point oil for frying 2 pieces focaccia bread 1 tablespoon (14 g) butter For the onion rings 2 cups (200 g) all purpose bleached flour ½ tablespoon (7.5 ml) Spanish paprika 1 teaspoon (5 ml) … Read More

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 g) certified Angus ground chuck Salt and pepper to taste 2 ounces (60 ml) Sweet Baby Ray’s BBQ Sauce (or your favorite) 1 ounce (28.5 g) gorgonzola picante 2 fresh jalapeno peppers 2 (or more) cups (480 ml) high smoke point oil for frying 2 pieces focaccia bread 1 tablespoon (14 g) butter For the onion rings 2 cups (200 g) all purpose bleached flour ½ tablespoon (7.5 ml) Spanish paprika 1 teaspoon (5 ml) … Read More

Moroccan Spiced Turkey Burgers

Barbecue season is nearly upon us, and I thought I would experiment with some different flavored sous vide hamburgers.  Turkey burgers are a lot healthier than traditional beef burgers, but they are so often dry and tasteless. The beauty of cooking a turkey burger in a SousVide Supreme is that it will be cooked to perfection and stay moist and tender. I experimented with different spices and herbs and finally came up with this Moroccan turkey burger. I mixed ground turkey meat with some cumin, coriander, paprika, garlic, and parsley and shaped it into patties using chefs’ rings. The chef ring gives … Read More

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 g) flank steak salt and pepper to taste For the sandwich building 4 ciabatta rolls 4 tablespoons (60 ml) olive oil, divided use 1 bunch green/spring onions 1 tablespoon (15 ml) kosher salt 2 teaspoons (10 ml) fresh cracked pepper 1/2 cup (120 ml) Romesco sauce, recipe follows 1 tablespoons (15 ml) smoked paprika 1 small wedge (2 to 3 ounces/57 to 85 g) gorgonzola cheese Spears of fresh pineapple, if desired For the Romesco … Read More

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 For the short ribs 1 rack of beef plate short ribs (4 bones) ¼ cup (60 ml) barbecue rub (I used Plowboy’s Bovine Bold) Salt and pepper to taste For the vidalia onions 2 Vidalia onions, peeled and sliced 2 tablespoons (30 ml) Terrapin Ridge Farms Jalapeno and Passion Fruit Jelly 4 tablespoons (57 g) butter For the vidalia onion butter sauce ⅓ cup sous vide Vidalia onions (recipe follows) 1 tablespoon (15 ml) Terrapin Ridge Farms … Read More

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 8 wedges for garnish Cilantro, for garnish Chocolate Chile BBQ Sauce   INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Season the chicken with salt and pepper. Divide the chicken breasts between two large (gallon/3.8 liter) cooking pouches, two to a pouch, and vacuum seal. Submerge in the water oven and cook for at least 2 ½ hours and up to 6 hours. Preheat an oiled grill or grill pan or your broiler to … Read More

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 vide recipes for barbecued ribs, chicken, and burgers. INGREDIENTS ¼ cup (60 ml) safflower oil or other high-heat cooking oil 1 small yellow onion, peeled and chopped 2 garlic cloves, peeled and minced 3 dried ancho chilies 1 dried New Mexico chili 4 ½ ounces (128 grams) tomato paste ¼ cup (60 ml) molasses ¼ cup (50 grams) packed brown sugar ½ cup (60 ml) apple cider vinegar 3 tablespoons (21 grams) cocoa powder 1 … Read More

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 cubed 1 tablespoon cider vinegar 1 jar (12-ounces/342 g) roasted red peppers, drained, seeded, patted dry, and chopped 1 handful fresh flat leaf parsley, chopped 4 scallions, trimmed and chopped 8 pieces bacon, cooked very crisp and crumbled (optional) 1 cup (120 g) shredded cheddar cheese For the dressing 1/2 cup (120 ml) sour cream 1/2 cup barbecue sauce 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper … Read More

BBQ Beef Burger with Cipollini Onions and Blue Cheese

Give dad a break from the barbecue this Father’s Day and wow him with your grill skills thanks to SousVide Supreme. Barbecue can be intimidating – will the meat be cooked enough or will it be burned to a cinder? How do I know when my burger is cooked without slicing into it and spilling all those lovely juices? Well, thanks to the SousVide Supreme all the guess work is eliminated. You can cook your burger to perfection in advance and keep warm in the water bath until your guests arrive. Then, all the burger needs is a quick flash … Read More

No-Fuss Sous Vide Ribs

INGREDIENTS 1 half-rack baby back ribs 1/2 cup barbecue sauce 1-2 dashes Liquid Smoke   INSTRUCTIONS Preheat the SousVide Supreme to 134F/57C. Put a half rack of baby back ribs into a large (gallon/3.8 liter) zip-closure cooking pouch, with valve or without. (Do as many as 4 half racks at a time in the SousVide Supreme.) Pour ½ cup (240 ml) of your favorite barbecue sauce right into the pouch(es) and massage the ribs through the pouch to coat with the sauce. Add a few dashes of Liquid Smoke (or other hickory smoke flavoring) to the pouch. Use the displacement … Read More

Pulled Pork Barbecue

From Sous Vide Barbecue cookbook (Paradox Press 2011) Serves 12 or more INGREDIENTS 2 tablespoons (30 ml) chili powder 2 tablespoons (30 ml) paprika 2 tablespoons (30 ml) ground black pepper 2 tablespoons (30 ml) brown sugar 1 teaspoon (5 ml) dry mustard (hot or mild) 1 teaspoon (5 ml) garlic powder ½ teaspoon (2.5 ml) cayenne pepper, or to taste 6 pounds (2.7 kg) pork roast (shoulder or loin) 1 cup (8 ounces/240 ml) barbecue sauce (your favorite)   INSTRUCTIONS Fill and preheat the water oven to 176F/80C. Meanwhile, in a small bowl, make a rub for the pork by combining … Read More