Pork
Sous-B-Q: Smoked Pork Belly
Smoking fresh pork belly creates a versatile flavor profile quite different than that of the cured product commonly known as "bacon."
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65 recipes · Page 1 of 6
Poultry
Sous Vide: "Air-Fried" Chicken Dark Meat
You don't need an air fryer to achieve air fryer results! More a method than a device, air circulation around an oiled surface …
View recipeBeef
Sous Vide: Beef Short Ribs, Flanken Cut
Thin sliced "Flanken" ribs are commonly quick grilled for Korean "Kalbi," but sous vide creates a product that is more moist and tender.
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Sous Vide: Beef Chuck Roast, Natural Pan Sauce 2021 and Forever After
Among the hardest working muscles on a steer/heifer, this collagen laden cut is no match for the tenderizing capabilities of sous vide.
View recipeVegetables, Fruits and Starches
Sous Vide: Seared Butternut Squash Steak with Pt. Reyes Blue Cheese
Sous vide can be used to create unique and interesting effects with winter squash. Butternut squash is favored for its uniform shape.
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Sous Vide: Beef Marrow Bones, 2020
Whether people-watching on the Champs-Élysées or just enjoying a little time in front of the fireplace, this potent snack is unique!
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Sous Vide: Pork Tenderloin Persillé--2020
This economically priced cut combined with a French inspired presentation adds an unexpected WOW factor to the overall experience.
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Sous Vide: Australian Rack of Lamb, 2021
Almost all land and air dwelling proteins benefit from sous vide processing. Lamb is no exception.
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Sous Vide: Turkey Breast, 2020
Cooked turkey is more common in the market than raw. Most people don't know that almost all retail/deli turkey has been processed sous …
View recipeVegetables, Fruits and Starches
Sous Vide: Milles Feuille Potatoes, 2020
This whimsical dish mystifies diners, but sous vide reduces it to a series of simple steps.
View recipeBeef
Sous-B-Q: Beef Strip Loin Roast, "Nerve End"--2020
While derived from an inherently tender primal cut, the New York nerve/vein end is extremely gristly and requires special treatment.
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Sous Vide: Smoked Sirloin Cap, Skewered Peppers and Mushrooms
This recipe utilizes the same cut of beef as the recently popularized Brazilian Rodizio steak called "Picanha."
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