I used to be an anti sous vide person myself. But after 5 years of owing 1 it totally changed my mind. Of course if you post up on a Texas BBQ page that you gave your meat a water bath 1st, your gonna have some that just don't understand what this does to a piece of meat and they will razz you for using one. Using a sous vide on some beef fajita skirt steaks, then searing will give some of the most moist and tender fajitas you are likely to ever have. That looks delicious right there.
What really helps me appreciate sous vide is cooking a really thick piece of meat like a whole roast and being able to have the entire inside of the roast wall to wall medium rare, not to mention how tender it gets if you cook it for a long time. Great video!
I love using my sous vide for steaks! Though I love medium rare, I cook my ribeyes at 137 at it renders the fat really well. When I sear the picanhas over charcoal, I hold the fat edge down too. It makes it sooo good!
Thanks for watching Ben! Next time I'll definitely crank the temp up on the water a bit more and check the results. The science behind sous vide and the whole pasteurization process is interesting. 👍🏼
I don't know about Guga approved, but it's dang sure Rus approved! Wow, that sear totally transformed those pale steaks into something magical! Really appetizing Joe!
Thanks Rus! I didn't know what to expect but once I put the first piece in my mouth, I was surprised! Thanks for watching buddy, glad to see the lights are still on. 👍🏼
I found you via a random search for sous vide picanha. The very first thing you said about Porter Road's meat is music to my ears. I only buy meat of those specifications. It's very expensive so I only eat half as much. Not a problem to me. I love vegetables and pulses (Indian is a revelation for beans, etc). Looking forward ot hearing more from you!
I just did some deer rump sous vide for 20 hours at 130°, it makes it so tender (that is typically a tough cut like the eye, top and bottom rounds of beef) you get the benefits of a long cook like in a crockpot or smoker, but maintain medium rare. another cool thing you can do is a chuck roast like that for 24 hours or so. Most call that "poor man's prime rib" it is phenomenal and also makes some great prime rib sandwiches if there are any leftovers
Guga is crying you added pepper and garlic powder. Honestly you did the sear on the grill justice. I've been watching gugas sve channel before his production scaled up and in terms of the visual aesthetic this cook was a foodtubers wet dream. I'm one of those guys who just searches pictures of steak to just see how good some of the work is. Picanha is not that common but man... This is some top work.
Damn Brother Joe! The sous vide was something I've never seen on a picanha, it knocked it out! Toss it on Ole Señor for a perfect sear!! Excellent cook! Thanks for sharing, have yourself a great one, you all stay safe!👍🍻🍺👊🤘
Thanks Craig! Sous vide is such an interesting way to cook. There's actually a science to it and how meat gets pasteurized at certain temps. Good stuff for sure buddy. Thanks for watching 👍🏼
I have to admit, at 1st I was like What??? Boiled meat? I gotta say, that presentation was of off the grill fantastic! I could almost feel the tender meatiness. I’ve gotta try that. Good job sir!
I like to add some butter in the bag with the steak, it defiantly takes it up a notch. I also sometimes add fresh rosemary and thyme. I always have perfectly medium rare steaks.
@@vaazig I haven't tried chicken sous vide yet, I still need to experiment with temperatures and times. I normally stick with boneless skinless thighs on the grill
@@DanSoldierGuy No need to experiment. The first time you try chicken breast try 2h@66°C for a juicy and slightly stringy product. If you're comfortable try the same at 63°C. Super juicy and tasty. The texture doesn't work for salad though. For that cook at 71°C.
For chicken thighs on a weekday I have this crazy method that I haven't seen anyone else use. I marinate boneless chicken thighs with skins in tandoori spices or jerk seasoning. Then i blast them skin side up in a 300°C (572F!) for about ten minutes, until the inner temperature reaches 73°C. The result is super juicy. I only works as well with skins on. I stole the idea from the crazy hot tandoors used in India. Maybe that's something to try on the channel, Joe? It goes against everything I've been told about cooking poultry.
Great first cook! I've played with mine a few times, but I keep going back to 100% grill for steaks. I miss the flavor, but most times I've used a searzall to finish. Maybe over lump will convert my into using it more 🍻
Joe once again you made my mouth water, I seen a sous vide machine and pass it up at Costco. I think I'm gonna go back and pick one up now. Great video Joe
When you seared those picahna steaks, it took them to the next level. Really good color on the outside and on the inside. Grass fed beef is the best, for sure. Definitely 10 out of 10. Cheers, Joe! 👍👍✌️
Great episode, Smokin’ Joe! The Publix near me sells a lot of picanha and I’ll be buying some next weekend! Sous vide is the bomb, as you showed. Temperature control is literally built in. The protein comes out evenly cooked from side to side, end to end. The way you finished gets us the grill flavor we love while the internal temp stays under control - which means juicy! And they make timing everything else in a meal easy, especially when entertaining. Thanks for the episode!
That was wonderful young man!! I feel the same as you do about that technique, but am willing to try it now!!! That’s my fave cut of meat too….drooling the entire time!!!🤣😂😅🤩👏🏻💃🏼❤️🔥
Guga has started a beautiful trend. And you’re apart of this love language 😂🤘🏾 Nah, good cook as usual Joe. Either way, your killing the game, and your food truck will be the place the visit 🔥🤘🏾
Sous vide is all about heat penetration into the meat. By having moving water the heat transfer is much faster. How fast q steak cooks is directly related to the thickness. The thicker the steak, the longer the cook. If you overlap meat you have to account for the thickest part and adjust the time accordingly. Also, meat sometimes stick together.
That looks great, I have got to get on it. I had cooked Wagyu picanha, but I suppose a dry aged would have a beefier flavor. Experimenting is part of the fun.
Smoking Joe .Your my man and I Admire your bbqing. I have a question I'm going to Smoke a Top sirlion top cap. What's internal Temp what's the best seasoning for that Cut of meat please. Thank you
so where can I lay my hands on your "container" that you used in this video??? I have been looking for some bigger sizes like the one used here. I would like to have this size as well as a couple of smaller sized containers. We love cooking sous vide and by far (since we found it) love the picanha!!! My wife hates to admit it but she likes it better than the ribeyes/porterhouse that she swears by!! lol....Just wait until you begin to try cooking all kinds of stuff using sous vide!! Will give you all kinds of new experiences in flavor and tastes! Thanks!!
Great channel. I ordered a MEAT Sous Vid just like yours. Can you give a link or some info on the tub and lid? All I see are the kids for the small round ones. Thanks!! Ps. Getting ready to try your Jalapeño Poppers Brats!
you should space out your steaks more inside the souis vide bag to allow for all sides of the steaks to be wrapped and exposed to the heat from the water.
I haven't, this was my first time. In reading and watching many videos on sous vide, 130-135 is a good temp to pasteurize and tenderize meats. I'll definitely try a little higher temp next time. 👍🏼
The channel that turned me on to Guga and picanha is “sous vide everything”. If you haven’t already, it’s worth a watch. Sous vide doesn’t work for everything but steak is on point. Enjoy.
I'm like you (or how you were)...it just doesn't entice me. But your video has piqued my curiosity, I will say that. Picanha looked gorgeous Joe. I'm sure you've reverse seared steaks before...how would you compare the finished product of those two?
Great video Joe! I will be doing a picana sous vide soon thanks to this video. Also, FYI, bone out leg of lamb cooked practically the same way is quite an amazing thing. You might even thank me later haha!
My daughter turned me on to sous vide a couple of years ago. It's wonderful. You don't want the meat to overlap in the vac sealed bag. Also, I tried picanha for the first time a couple of weeks ago. My wife says she prefers it over ribeye🤯. In her defense, it's pretty delicious.
Sous Vide is almost the only way I cook protein anymore, including fish and lobster. A flank steak cooked for 24hr in a Sous Vide is a completely different steak. For beef/pork/chicken though, no citrus when cooking, and I wouldn't add extra fat. Seafood though loves adding that butter to the bag.
I'm like you well the old you, sous vide not for me OK maybe. I wonder if you could get the same effect vac sealed meat and put it in baking dish then into the oven?
125°F.? That's for grilling when there will be carryover heat to raise the internal temperature. With sous-vide cooking there is *no* heat carryover, so you need to set the bath temperature at your true target temperature. Beef Fat doesn't begin to render until it reaches 131°F., so you want to SV picanha 10° higher than where you were. Next time, season with your Fleur-de-sel only and SV at 135°F. And, no, it's not okay to overlap your steaks in the bag. If you want to explore SV, start by reading Dr. Douglas Baldwin free online.
NORTH SEA SALT WORKS - Norwegian producer of all natural sea salts. Our clean mineral-rich sea and dedication to quality gives our salt its great character, taste and personality.
Yes and no. What I've learned in a short period of time is that sous vide style cooking killed the bad bacteria (and some good) if heated at certain temps for a certain amount of time. That usually happens above 130 degrees or so. Doing this is called pasteurization.👍🏼
That looked so amazing I wanted to slap someone. I gotta know, did you wait until the camera was rolling or did you get a few bites from those lil guys before the camera was rolling?
@@SmokinJoesPitBBQ I watch all your vids mano and have learned a lot. I do not have that level of self-control. I would have devoured one of the lil guys and rubbed the juice all over my face and gone all Will Smith on the nearest person. Don't judge ok?
Do not preheat the water for sous vide. That is a rookie mistake. Its important to create a proper cooking curve from start to finish. Water temp should be room temp or as cold as the meat .
I bought a $62 piece of meat and cooked it as you did. From Porter Roads. Taste Ok, but very tough meat. We cooked it like you did. but not a good result. i will not buy another from them. Still have a brisket from them will see how it turns out. I would not recommend them or this piece of meat
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Welcome to the sous vide world my brother.
Brother Ray! Thanks my man. I'm really liking the sous vide way of cooking 👍🏼
Welcome to Sous Vide! Been doing it for about a year and the family and I love it!
I have a Porter Road Picanha in the fridge right now.
I can’t wait to try it
I used to be an anti sous vide person myself. But after 5 years of owing 1 it totally changed my mind. Of course if you post up on a Texas BBQ page that you gave your meat a water bath 1st, your gonna have some that just don't understand what this does to a piece of meat and they will razz you for using one.
Using a sous vide on some beef fajita skirt steaks, then searing will give some of the most moist and tender fajitas you are likely to ever have.
That looks delicious right there.
What really helps me appreciate sous vide is cooking a really thick piece of meat like a whole roast and being able to have the entire inside of the roast wall to wall medium rare, not to mention how tender it gets if you cook it for a long time. Great video!
love the oldschool weber you fixed up
Sous Vide is Awesome! Practice makes perfect!!!
Thanks for watching 👍🏼
aight. this guy deserves more subscribers. that's it.
Joe that’s quite impressive! Looks Devine brother!
Thank you Jon!👍🏼
Another amazing video man... now I'm hungry at work...
Thanks Christopher 🤘
I love you man! Thanks for all you do. Love you brother! Keep doing what doing!
I got a sous vide last year. Absolute game changer and so many other things you can cook that lend themselves to BBQ too.
I love using my sous vide for steaks! Though I love medium rare, I cook my ribeyes at 137 at it renders the fat really well. When I sear the picanhas over charcoal, I hold the fat edge down too. It makes it sooo good!
Thanks for watching Ben! Next time I'll definitely crank the temp up on the water a bit more and check the results. The science behind sous vide and the whole pasteurization process is interesting. 👍🏼
i souvide regularly, LOVE IT!!!!
Nice! So easy and really tender steaks. Thanks for watching.👍🏼
We love your show my friend
Thank you Sam!👍🏼
I don't know about Guga approved, but it's dang sure Rus approved! Wow, that sear totally transformed those pale steaks into something magical! Really appetizing Joe!
Thanks Rus! I didn't know what to expect but once I put the first piece in my mouth, I was surprised! Thanks for watching buddy, glad to see the lights are still on. 👍🏼
Looks great!
Welcome to your favorite new way to cook! I have been at it for about 10 years, and it never disappoints. Nice job.
I found you via a random search for sous vide picanha. The very first thing you said about Porter Road's meat is music to my ears. I only buy meat of those specifications. It's very expensive so I only eat half as much. Not a problem to me. I love vegetables and pulses (Indian is a revelation for beans, etc). Looking forward ot hearing more from you!
I just did some deer rump sous vide for 20 hours at 130°, it makes it so tender (that is typically a tough cut like the eye, top and bottom rounds of beef) you get the benefits of a long cook like in a crockpot or smoker, but maintain medium rare. another cool thing you can do is a chuck roast like that for 24 hours or so. Most call that "poor man's prime rib" it is phenomenal and also makes some great prime rib sandwiches if there are any leftovers
Joe - Many thanks!! Just learned a new way to cook beef!!
Thanks so much for watching Steve!👍🏼
Probably the first video that makes me want to get a sous vide
I was thoroughly impressed. I wish I would've purchased this a long time ago. 👍🏼
Sous vide is something.. but searing these steaks is something else..!
Nice video
Thank you 👍🏼
Guga is crying you added pepper and garlic powder.
Honestly you did the sear on the grill justice. I've been watching gugas sve channel before his production scaled up and in terms of the visual aesthetic this cook was a foodtubers wet dream. I'm one of those guys who just searches pictures of steak to just see how good some of the work is. Picanha is not that common but man... This is some top work.
Thanks so much Christopher! I appreciate the kind words my friend. 🤘
Did a sous vide & torched tri tip last night. Perfect every time!
Man, you got me wanting to try a tri tip next. Thanks for watching 👍🏼
Damn Brother Joe! The sous vide was something I've never seen on a picanha, it knocked it out! Toss it on Ole Señor for a perfect sear!! Excellent cook! Thanks for sharing, have yourself a great one, you all stay safe!👍🍻🍺👊🤘
Thanks Craig! Sous vide is such an interesting way to cook. There's actually a science to it and how meat gets pasteurized at certain temps. Good stuff for sure buddy. Thanks for watching 👍🏼
Look fantastic, definitely something I've never done.
It's so good Mark. Thanks for watching 👍🏼
Great cook! I do most of my steaks in the sous vide then finish on the grill it’s a big home run at my house.
Nice Scott, you should've told me this 5 years ago. 😁
I have to admit, at 1st I was like What??? Boiled meat? I gotta say, that presentation was of off the grill fantastic! I could almost feel the tender meatiness. I’ve gotta try that. Good job sir!
You'll have to try it to believe it. 👍🏼
I like to add some butter in the bag with the steak, it defiantly takes it up a notch. I also sometimes add fresh rosemary and thyme. I always have perfectly medium rare steaks.
Oh man, all those ingredients sound delish! Thanks Scott. 👍🏼
I sure don't regret getting myself a sous vide machine! Perfect steaks every time.
... and some meats you can't cook safely the traditional method.
Cooking a pork tenderloin medium rare is amazing. Or a juicy chicken breast.
@@vaazig I haven't tried chicken sous vide yet, I still need to experiment with temperatures and times. I normally stick with boneless skinless thighs on the grill
@@DanSoldierGuy No need to experiment. The first time you try chicken breast try 2h@66°C for a juicy and slightly stringy product. If you're comfortable try the same at 63°C. Super juicy and tasty. The texture doesn't work for salad though. For that cook at 71°C.
For chicken thighs on a weekday I have this crazy method that I haven't seen anyone else use. I marinate boneless chicken thighs with skins in tandoori spices or jerk seasoning. Then i blast them skin side up in a 300°C (572F!) for about ten minutes, until the inner temperature reaches 73°C. The result is super juicy. I only works as well with skins on.
I stole the idea from the crazy hot tandoors used in India. Maybe that's something to try on the channel, Joe? It goes against everything I've been told about cooking poultry.
Wow. Never tried that. Definitely awesome looking. Thanks for sharing.
I was hoping you were going to pull a GuGa and say they may not look appetizing right now, but watch this.
🤣 I just saw one of his videos where he said that. Thanks for watching 👍🏼
@@SmokinJoesPitBBQ He says it on all of his sous vide videos. 😁
🤣👍🏼
Very nicely done, I really like picana, can be cooked so many ways ! Thanks Joe
Thanks Pete!👍🏼
Great first cook! I've played with mine a few times, but I keep going back to 100% grill for steaks. I miss the flavor, but most times I've used a searzall to finish. Maybe over lump will convert my into using it more 🍻
Thanks for watching buddy. If definitely cuts down on the grill time and the biggest thing I noticed was the more concentrated flavor. 👍🏼
Joe once again you made my mouth water, I seen a sous vide machine and pass it up at Costco. I think I'm gonna go back and pick one up now. Great video Joe
It's definitely a game changer buddy. Check out the MEAT Sous Vide machine in the description box. 👍🏼
Hey joe I have one of those machines i’ll have to give that a try who knows might be good peace
Nice Ron! It definitely adds options for grilling meats. 🤘
Thanks for making this video. I’ve been on the fence for a sous vide but after this I’m getting one!
Great video. Those looked so good I might actually want a sous vide machine one day. Thanks Joe!
Thanks Troy, if you like steak, it's a must try. 👍🏼
An immersion circulator (sous vide machine) has been one of my favorite tools to use lately. Most definitely worth the money!
I love my sous vide, IMO it's the only way to reheat bbq leftovers without them drying out. You also get the perfect finish everytime on steaks.
When you seared those picahna steaks, it took them to the next level. Really good color on the outside and on the inside. Grass fed beef is the best, for sure. Definitely 10 out of 10. Cheers, Joe! 👍👍✌️
Man Dwyane, the flavor was crazy good. I can't wait to try other cuts of beef. 👍🏼
Let’s dewwww it!! Oops wrong channel.
Excellent looking picanha Joe!
🤣 Love it! Guga is definitely the sous vide king!
Great looking steaks !!!!
Thank you Gary!👍🏼
looks great nice job
Thanks so much for watching Scotty!👍🏼
Looks good Joe.
Sir. You have major kahonas. To do the way out side the box stuff you do with expensive cuts. You are a true inspiration. Keep up the fantastic work
Thanks Chris! I appreciate you watching buddy 👍🏼
I think Chud used sou vide to rest a brisket too. Sou vide is a great tool
Wow those steaks looks amazing Joe. Made my mouth water . Pure perfection 👌👌👌👌
Thank you man! I appreciate you watching 👍🏼
Guga moved to El Paso!!!!! haha awesome steaks Joe!!!
🤣 I wish! Thanks for watching 👍🏼
The Steak look so Juicy and Good. 😋😋
Great episode, Smokin’ Joe! The Publix near me sells a lot of picanha and I’ll be buying some next weekend!
Sous vide is the bomb, as you showed. Temperature control is literally built in. The protein comes out evenly cooked from side to side, end to end. The way you finished gets us the grill flavor we love while the internal temp stays under control - which means juicy! And they make timing everything else in a meal easy, especially when entertaining.
Thanks for the episode!
I haven't joined the sous vide world yet either but I might have to soon. That looks amazing! 👏🔥🍻
It's a game changer for sure. 👍🏼
Delicious video Joe, looked better then last nights, congrats sir...
Love my immersion circulator, try a brisket ----delish
That was wonderful young man!! I feel the same as you do about that technique, but am willing to try it now!!! That’s my fave cut of meat too….drooling the entire time!!!🤣😂😅🤩👏🏻💃🏼❤️🔥
Mrs. Gina! Good to see you here. Thanks for watching...and yes, it's a must try. I know a couple young ladies that can do this for ya. 😁❤️
You should make a video cooking rib eyes this way. That’s my favorite cut of steak.
Oh yeah. Great video.
Looks delicious
Thank you!👍🏼
Guga has started a beautiful trend. And you’re apart of this love language 😂🤘🏾 Nah, good cook as usual Joe. Either way, your killing the game, and your food truck will be the place the visit 🔥🤘🏾
🤣 Thank you man! Guga probably watched this video and laughed! I appreciate you watching buddy. 👍🏼
I just got the same one you have. What size of container are you using? I love Porter Road!
It's a 25 liter. 👍🏼
Sous vide is all about heat penetration into the meat. By having moving water the heat transfer is much faster. How fast q steak cooks is directly related to the thickness. The thicker the steak, the longer the cook. If you overlap meat you have to account for the thickest part and adjust the time accordingly. Also, meat sometimes stick together.
That looks great, I have got to get on it. I had cooked Wagyu picanha, but I suppose a dry aged would have a beefier flavor. Experimenting is part of the fun.
The steak looks so nice! Can i keep the beef in the freezer after sous vide? Just bring it out one day in advance to the fridge before I sear it?
Awesome video
Smoking Joe .Your my man and I Admire your bbqing. I have a question I'm going to Smoke a Top sirlion top cap. What's internal Temp what's the best seasoning for that Cut of meat please. Thank you
Atta boyyyy
so where can I lay my hands on your "container" that you used in this video??? I have been looking for some bigger sizes like the one used here. I would like to have this size as well as a couple of smaller sized containers. We love cooking sous vide and by far (since we found it) love the picanha!!! My wife hates to admit it but she likes it better than the ribeyes/porterhouse that she swears by!! lol....Just wait until you begin to try cooking all kinds of stuff using sous vide!! Will give you all kinds of new experiences in flavor and tastes! Thanks!!
Thanks.so much for watching. I'm hooked on this thing! I'm trying to see if MEAT sells those containers so I'll let you know tomorrow. 👍🏼
Just my 2 cents: try brushing some oil on the steaks (or I use smoked beef tallow) before and during searing. Steps it up another notch in my book.
I bet that's delicious.
Great channel. I ordered a MEAT Sous Vid just like yours. Can you give a link or some info on the tub and lid? All I see are the kids for the small round ones. Thanks!! Ps. Getting ready to try your Jalapeño Poppers Brats!
Very nice Brad! I reached out to MEAT on the containers as I don't see them online. I'll let you know buddy. 👍🏼
I love ur videos
Thank you!
Perfect cook. However you can't beat the flavor off a livefire cooker for this cut!
Thanks Dan! The live fire finish was key!👍🏼
Looking into sous vide myself. Where did you get your water bath container? Great video as always
you should space out your steaks more inside the souis vide bag to allow for all sides of the steaks to be wrapped and exposed to the heat from the water.
Good point. Thanks Andrew!👍🏼
You mentioned Guga. He does his picanha for 2 hours at 135*. Why the difference in temperature? Have you done a cook at 135 as well?
I haven't, this was my first time. In reading and watching many videos on sous vide, 130-135 is a good temp to pasteurize and tenderize meats. I'll definitely try a little higher temp next time. 👍🏼
at 135* the fat gets rendered. i cook all my steaks at 135*
The channel that turned me on to Guga and picanha is “sous vide everything”. If you haven’t already, it’s worth a watch. Sous vide doesn’t work for everything but steak is on point. Enjoy.
I'm like you (or how you were)...it just doesn't entice me. But your video has piqued my curiosity, I will say that. Picanha looked gorgeous Joe. I'm sure you've reverse seared steaks before...how would you compare the finished product of those two?
Great video Joe! I will be doing a picana sous vide soon thanks to this video. Also, FYI, bone out leg of lamb cooked practically the same way is quite an amazing thing. You might even thank me later haha!
Oh dang, I'm gonna have to try that. Thanks for watching Sean. 👍🏼
My daughter turned me on to sous vide a couple of years ago. It's wonderful. You don't want the meat to overlap in the vac sealed bag. Also, I tried picanha for the first time a couple of weeks ago. My wife says she prefers it over ribeye🤯. In her defense, it's pretty delicious.
Nice Wallace! Inhave some Ribeye steaks already marinaded so ill.see which one is better. Thanks for watching.👍🏼
Sous Vide is almost the only way I cook protein anymore, including fish and lobster. A flank steak cooked for 24hr in a Sous Vide is a completely different steak. For beef/pork/chicken though, no citrus when cooking, and I wouldn't add extra fat. Seafood though loves adding that butter to the bag.
WOW! try a brisket now!
No kidding right 👍🏼
oh man I want to buy a sous vide machine now
It looks so easy
Thanks Reece, it's super easy. 👌 Check out the link in the description box for the MEAT Sous vide machine. 👍🏼
It was cool to see the teaser on the live stream. Did the camera crew like the sous vide picanha as much as your El Charro or are they both unique?
Video good. Background music aggravating
I'm like you well the old you, sous vide not for me OK maybe. I wonder if you could get the same effect vac sealed meat and put it in baking dish then into the oven?
Not sure that will work. Give it a shot but keep the fire extinguisher close by. 🤣
125°F.? That's for grilling when there will be carryover heat to raise the internal temperature. With sous-vide cooking there is *no* heat carryover, so you need to set the bath temperature at your true target temperature. Beef Fat doesn't begin to render until it reaches 131°F., so you want to SV picanha 10° higher than where you were. Next time, season with your Fleur-de-sel only and SV at 135°F. And, no, it's not okay to overlap your steaks in the bag. If you want to explore SV, start by reading Dr. Douglas Baldwin free online.
Thanks for watching. 👍🏼
NORTH SEA SALT WORKS - Norwegian producer of all natural sea salts. Our clean mineral-rich sea and dedication to quality gives our salt its great character, taste and personality.
Oh nice, I'm gonna look that up. 👍🏼
looks good but just a bit too rear for me great video keep up the great work
you want to cut it against the grain at first if you want to put them onto skewers to be able to serve it like brazillian steakhouses
Should’ve used the flame thrower to sear…..would’ve been fun
Need more time i Sousvide and temp around 68ºC
Looks good Joe, try 135F next time and it will render that fat better.
Thanks Mario! I'm definitely going to play around with the temps. 👍🏼
Hey buddy, next time try spreading mayonnaise over the meat just before the sear….amazing
1st 😌
Thanks for watching 👍🏼
Holding meat in the temperature danger zone for 2 hours seems risky.
Yes and no. What I've learned in a short period of time is that sous vide style cooking killed the bad bacteria (and some good) if heated at certain temps for a certain amount of time. That usually happens above 130 degrees or so. Doing this is called pasteurization.👍🏼
Throw some herbs or jalapenos into the bag next time! ;)
Hi Joe, where can I find those sexy tongs you are using? Thank you!
Yo Mumod! Search grill tools here. dalstrong.com/?ref=4399498.837
@@SmokinJoesPitBBQ I've been watching them like a hawk, out of stock. Fingers crossed :) Thank you
That looked so amazing I wanted to slap someone. I gotta know, did you wait until the camera was rolling or did you get a few bites from those lil guys before the camera was rolling?
Hey Jeff! 🤣 I actually waited for the taste test. I appreciate you watching buddy. 👍🏼
@@SmokinJoesPitBBQ I watch all your vids mano and have learned a lot. I do not have that level of self-control. I would have devoured one of the lil guys and rubbed the juice all over my face and gone all Will Smith on the nearest person. Don't judge ok?
Isn’t picana just rump cap
Do not preheat the water for sous vide. That is a rookie mistake. Its important to create a proper cooking curve from start to finish. Water temp should be room temp or as cold as the meat .
🇧🇷🤝🇺🇲
🤘❤️
I bought a $62 piece of meat and cooked it as you did. From Porter Roads. Taste Ok, but very tough meat. We cooked it like you did. but not a good result. i will not buy another from them. Still have a brisket from them will see how it turns out. I would not recommend them or this piece of meat
First time using the sous vide method and you have a $1,000 vacuum sealer…🤔
It's only $199. Where did you come up with $1,000.00?
Amazon
@@TheThriller4 well, you're wrong. This unit is only $199.👍🏼
wettest dry age ive ever seen. all that moisture in the bag defeats the whole dry aging process