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Sous Vide Smoked BBQ Ribs Recipe image

Sous Vide Smoked BBQ Ribs Recipe

BBQ ribs are one of my favorite meals! I love getting all messy and eating them off the bone. They are also amazing to serve at parties and are a great way to get everyone to loosen up. Using sous vide to tenderize the ribs, then the smoker to flavor them results in moist, flavorful ribs that always turn out perfect!

Sous Vide Smoked BBQ Brisket Recipe image

Sous Vide Smoked BBQ Brisket Recipe

Combining the flavor of smoking meat with the tenderization power of sous vide results in amazing briskets. I always struggled making traditional smoked briskets, but using sous vide ensures that they turn out amazing every time.

Smoked Manhattan Recipe image

Smoked Manhattan Recipe

The Manhattan is one of my go-to cocktails and I love to try variations of it. Smoking a Manhattan brings out a lot of the smoky notes from the rye and I love the presentation of it. There are lots of ways to smoke a cocktail, but for this recipe I smoke the already made cocktail using a PolyScience smoking gun.

Smoked Sous Vide Scallop Salad Recipe image

Smoked Sous Vide Scallop Salad Recipe

This smoked sous vide scallop recipe is a light and flavorful salad with just a hint of smoke from a smoking gun. It's great as a side dish or appetizer during summer.

Smoked Sous Vide Brisket Recipe with Bourbon BBQ Sauce image

Smoked Sous Vide Brisket Recipe with Bourbon BBQ Sauce

When sous viding BBQ brisket, just put it in a bag, seal it and forget it for 18 to 36 hours. When you're ready to eat the BBQ brisket will be fall apart tender and unbelievably flavorful.

Sous Vide Brisket Recipe with Cranberry BBQ Sauce image

Sous Vide Brisket Recipe with Cranberry BBQ Sauce

Even though cranberries are a staple for Thanksgiving sauces they are often overlooked for more traditional sauces. Their combination of tartness and mild fruitiness is a great complement to many BBQ sauces. I like to serve this BBQ on a smoked and sous vided brisket.

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