Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you may not be able to execute some actions.

Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).

Sous Vide BlackBerry Margarita

4

6

99

Log in to reply

lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
I may have outdone myself. This is one awesome margarita. Be careful these go down real good and can sneak up on you.
- 1 1/2 shots Don Julio white tequila
- 1/2 shot Grand Marnier
- 1/2 shot of simple syrup
- Juice of 1/2 lime
- 5 blackberries
- Add all ingredients to a chamber vacuum bag and seal it.
- Sous vide at 146 degrees for 30 minutes
- Once done smash up ingredients inside bag.
- Put bag in an ice bath for 5 minutes
- Add small amount of crushed ice to a beverage shaker
- Cut corner of bag and pour into shaker. Shake to chill
- Sugar the rim of your glass
- Add some crushed ice into bottom of glass
- Pour shaker contents over the crushed ice in the glass
- garnish with a single blackberry
Life is a Garden - Dig it.
2 Replies Last reply
Reply Quote 3
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron @lkrfletcher last edited by

lkrfletcher It’s not even 8:00 am and this is making me thirsty. It does sound great. thanks for sharing
1 Reply Last reply
Reply Quote 1
Joe Hell Team Blue @lkrfletcher last edited by

lkrfletcher That sounds great! Have you tried freezing the bag afterward? It may freeze to a perfect ‘blended’ consistency.
Better Living Through BBQ!
1 Reply Last reply
Reply Quote 0
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran @Joe Hell last edited by

Joe Hell that was a first attempt in the blackberry. But I might try that. Thanks
Life is a Garden - Dig it.
1 Reply Last reply
Reply Quote 0
Jonathon Team Blue Admin Walton's Employee Power User last edited by

lkrfletcher I don’t think I have ever failed so badly at anything as I did on the Sous Vide Margaritas I tried to make this weekend!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
1 Reply Last reply
Reply Quote 1
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by

Yeah, It would need to be a house margarita with salted rim. Not a sweet margarita with sugared rim. IMO
Life is a Garden - Dig it.
1 Reply Last reply
Reply Quote 0

Suggested Topics

Meatballs
User Recipes • • Cindy Bushar 0

13

0
Votes

13
Posts

143
Views

kyle Thanks Kyle
Swimming in Butter Biscuits
User Recipes • • HerbcoFood

39

12
Votes

39
Posts

506
Views

congo Oh yeah looks good.
Sous Vide Chicken 4 ways
User Recipes • • lkrfletcher

3

1
Votes

3
Posts

83
Views

Jonathon
That’s great, I am glad you guys liked them. I saw him munching away on them throughout the live cast. They kind of crunched in the microphone. LOL
Sous Vide Smoked jalepeno Cheddar Cheese
User Recipes • • lkrfletcher

1

1
Votes

1
Posts

97
Views

As requested I am re-posting this recipe in detail here for others to try.

First - I smoke around 100 pounds of Cheddar, Gouda and Colby a year. I freeze it in 1 pound blocks after smoking. As long as you do not extract oils from the cheese, it will freeze fine and be great to eat later. The trick is not to exceed 114 degrees in the smoker. Once the cheese begins to sweat, you are done.
Take a 1 pound block of smoked Cheddar out of the Freezer and thaw. Use fresh if you have it readily available. Cut into cubes and add to a Chamber vacuum bag (I use 8 x 10). Cut up 3 Jalapeno’s into very small pieces - Remove all seeds. I like to use a Videlia chopper with 1/8 inch blade - I got it at Bed Bath and Beyond for like $14 Add the jalapenos into the bag with the cheese and mix up real well. Seal the Bag Set Sous Vide to 133 degrees and add bag for 30 minutes While the sous vide cycle is running, get a small glass Tupperware bowl out and line it with plastic wrap. When complete, remove the bag and cut a corner with scissors Pour out the cheese / jalapeño blend into your Tupperware bowl. Cover the bowl and refrigerate for forming.
Pretty incredible stuff

7.jpg
8.jpg
9.jpg
10.jpg
11.jpg
12.jpg
13.jpg

Remember that sometimes you get darker spots in the cheese - This is just like a bark I guess - Leave these in there as this is the best smoke flavor ever.

Enjoy Guys!
Sous Vide Vodka - Lemon and Jalepeno recipes
User Recipes • • lkrfletcher

5

3
Votes

5
Posts

137
Views

Jonathon Love when the “boys” have some fun. Especially, with these liquids. The new infusion.

Online Users [See Full List]

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Sponsored By:

Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!

1 / 1