BBQ, also sometimes spelled as barbecue or barbeque is one of the most popular cooking methods for both meat and vegetables. The use of heat and smoke from wood or coals lends a rustic and delicious taste that cannot often be achieved through other methods. Just about anything and everything benefits from the flavor of this cooking technique.
One of the biggest challenges that most people face with BBQ is being able to cook it to the right doneness. Temperature control is often a problem since the heat cannot be measured or kept consistent. This either results in food that is cooked on the outside but raw on the inside, or cooked throughout but dry and hard.
To avoid having this happen sous vide can be used for dishes that are to be cooked BBQ style. The precise heat and long cooking time makes this technique an ideal way to prep anything from meat to vegetables and seafood. The process will allow food to cook all the way through and reach the desired internal temperature without overcooking it. Once done the food can be finished on the grill to get the sought after flavor and color that is associated with BBQ.
When using sous vide to prepare food for BBQ the following temperatures are used. Chicken and other poultry are cooked at 147°F or 63.9°C. Pork is best done at a range of 130°F to 139°F or 54.4°c to 59.4°F. Beef on the other hand is held at 140°F to 149°F or 60°C to 65°C and lamb at 131°F or 55°C. Fish and seafood are done at 132°F to 135°F or 55.6°C to 57.2°C, while most vegetables and fruits will do well at 183°F or 83.9°C.
It should be noted that the temperatures and cooking time range will vary according to different factors. The cut of meat or what part is being used as well as the size and desired doneness will help determine how long the food should be cooked sous vide style for BBQ.
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!
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.
Pulled pork is usually made using the pork butt, sometimes called the pork shoulder or Boston Butt. Using sous vide to make pulled pork takes longer than with traditional methods but you don't have to manage a fire or look in on the meat. This recipe uses a chili pepper sauce to give the dish some kick and depth of flavor.
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.
Beer braised brats are a great summertime BBQ dish. I really like it served with a strongly flavored Guinness mustard on a toasted bun with grilled peppers and onions. Since the grill is already hot from the veggies, finish the brats with a quick sear to caramelize the outside and enjoy!
Just because summer is coming to an end doesn't mean we can't still enjoy a few last, good summer meals! This sous vide pulled pork recipe is easy to make and you can finish it off on the grill for lots of additional flavor.
Use sous vide to serve great meals around a busy schedule. One of the ways sous vide can do this is by taking a traditionally difficult meal and making it very easy. For most people, doing a BBQ brisket during the busy work week is impossible because there is no time to smoke and grill it for hours.
Using sous vide for the brisket allows you to prep and bag the brisket in 10 minutes when you have time. Then a few days before you want to eat simply put it in the water bath and forget about it. Once it's cooked you quickly sear the sous vided brisket and you're all ready to eat.
Grilled hamburgers are something I look forward to every year. The combination of the beef, cheese, bun, and sauce is always amazing. The only downside is that I prefer medium-rare burgers which means I have to grind my own meat, something that can be time consuming. Luckily, when you use a sous vide recipe, you can cook your hamburgers long enough to pasteurize them so you can enjoy medium-rare burgers with minimal effort.
Pulled pork is a classic summer BBQ dish that I really love. In this sous vide pulled pork recipe I use it on sandwiches for a simple but flavorful dinner meal. I serve it on English Muffins after the suggestion of Michael Ruhlman and it works great to constrain the portion size...and leave more room for sides!
One of my favorite summer foods are ribs. I like them smoked, boiled, grilled, and just about any other way you can cook them. I've found that preparing sous vide ribs lets you tenderize them while still keeping them medium rare and is a really unique way to do them. I've cooked them a few different ways and these sous vide St. Louis ribs were one of my favorites.
Big juicy beef ribs are one of my favorite foods but you have to make sure they become tender enough to really enjoy them. There are many ways to make sure they are tender, from smoking to braising, to cooking in the oven at low temperatures. They all have their benefits and sous vide just adds one more option for you.
You can follow our sous vide recipe or come up with your version.
Sous vide chicken is one of the simplest applications of sous vide that there is. Often times chicken gets very dried out when cooked using traditional methods. But following this sous vide chicken recipe solves all of these issues and results in uniformly tender chicken that is very moist.
Using sous vide to cook the BBQ chicken thighs results in very tender meat. This sous vide recipe also focuses on adding the requisite smokiness you need for great BBQ chicken by grilling them at the end with BBQ sauce.
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