I’ve contemplated posting mine to BAT. I’ve been monitoring Classic.com and cargurus to watch current market trends on my TJ. It really is wild to see values have doubled in the past two years. Glad to see that you’ve pursued and have made a dream of yours a reality. I’ve got my sights set on a small tail-dragger and a pilot license someday!
New to the world of Sous Vide
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GWG8541 Me too, I just finished lunch. I suppose it will help the digestion then!
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twilliams Looks great, I am definitely having to get into sous vide one of these days. Maybe after Christmas settles down
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
twilliams Cambro 16 qt. square plastic bucket is what I use for mine for those small jobs. I put about 12 quarts of water in it, that seems to be enough to bring the level up have way on the sous vide and you aren’t heating a lot of extra water.
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bocephus Me too. I have thought about it a lot, like a few other things. I wonder how difficult it would be to do it with just a big, high quality pot rather than an actual Sous Vide Machine & watch the water temperature with a thermometer? I suppose the issue would be in the set it & forget about it routine. You would have to monitor it more. Tell me if anyone has tried it like that. You know, it used to be that good cooks did not necessarily have all the fancy equipment, they just had a few good high quality tools & a strong desire to cook good food & use their imaginations. Technology is king a lot these days though, & sometimes for good reason, sometimes not so good.
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Sous Vide depends on water circulation as well as temperature control. I bought mine several years ago for $70 without a vessel. I use what ever size pot I have depending on what I’m cooking. I do a lot of pork tenderloin smothered in Riley’s Cajun seasoning in a 6 qt soup pot. If I’m finishing summer sausage I use my 23 qt Presto canner pot which will hold a 12.5 lb batch in 12 inch casings.
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twilliams Yes, it also keeps it shape and stays firm. I am telling you, your life is now changed. Yes I still like the searing and flavor of meat cooked over the coals, that’ll never be replaced.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
twilliams that looks awesome
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Very nice
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
twilliams congrats
it looks great.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
kyle congrats on the Christmas gift. I like presents
I can use.
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