Tag Archives: sous vide bbq

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

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

Summer BBQ Sous Vide Style

Sunshine beckons for eating al fresco and outdoor meals are a breeze to prepare when using the SousVide Supreme.   In my kitchen, the SousVide Supreme has taken over as Sous Chef, whizzing along cooking all proteins to proper temperatures, while I get to focus on more important things, like dreaming up what we are going to slather, drizzle and rub on the meat. Many of my students’ main concern is: how exactly one can decipher when a piece of meat is done?  I always explain the touch test, which can be a bit subjective.  Of course, one can always use … 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

Herb Rubbed Ribeye Steaks

Courtesy of Sharone Hakman (SharonHakman.com) Serves 4 INGREDIENTS 1 bunch (6 to 8 sprigs) thyme, minced, woody stems discarded 4 sprigs rosemary, leaves minced 4 to 6 cloves garlic, peeled and minced 2 teaspoons (10 ml) kosher salt, 1 teaspoon (5 ml) coarse black pepper 1 teaspoon (5 ml) ground thyme 1 teaspoon (5 ml) garlic powder 1 teaspoon (5 ml) paprika 1 teaspoon (5 ml) ground coriander 1 teaspoon (5 ml) chili powder 2 tablespoons (30 ml) softened butter or olive oil. 2 rib eyes, bone-in, 1-1/2 inches (3.8 cm) thick INSTRUCTIONS Fill and preheat the water oven to desired degree … Read More

Barbecue Bacon Burgers

Courtesy of Sharone Hakman (SharonHakman.com) Serves 4 INGREDIENTS 1 pound ground chuck or sirloin Salt and pepper to taste 1 large red onion, peeled and thinly sliced 8 slices bacon, cooked crisp and drained 4 slices (1 ounce/28g each) cheddar cheese (or your favorite sliced cheese) 1 bottle (12 ounces/360 ml) HAK’s Barbecue Sauce, or your favorite brand 4 standard burger buns or 8 slider buns   INSTRUCTIONS Fill and preheat the water oven to the desired degree of doneness (134F/56.5C for medium rare, 140F/60C for medium, 150F/65.5C for medium well.) Divide the meat into 4 portions for burgers (8 … Read More