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Posts Tagged ‘Sous Vide’

Tailgate Tuesday: Sous vide french dip cheesesteak

Tuesday, October 10th, 2017


Tailgate Tuesday is our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. Joe has limited time this season, so we will be tag-teaming the weekly recipes. These tailgate recipes will be posted each Tuesday throughout the football season and will feature a variety of appetizers, main courses, and sides to help you be the king of your next tailgate. Gentry’s BBQ, a Orlando, Fla. based BBQ and catering company, sponsors this season’s feature by providing their killer rubs and sauces for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

PreviousGator kabobsSteak tacos nortenos with bacon fat flour tortillasBrisket burnt endsFried pork tenderloin sammy with fire roasted green chile jam and savory corn casseroleSmoked onion dip; Jalapeno balls
Recipe Archive

One of my favorite lunch spots in Chicago is a small spot in between River West and West Town called Nini’s Deli. This place is awesome, and if you go in there tell him Justin sent you. My man Juan serves up Cuban-Mexican fusion cuisine inspired by his parents’ ethnic background. One of the items that isn’t on his regular menu, but makes an appearance every now and then is his sirloin tip cuban steak sandwich. That’s what semi-inspired my recipe this week. It’s not the same, but it gave me the vision to try out my own recipe and that became what I’m calling a french dip cheesesteak and it turned out great.

Ingredients
4-5 pound beef roast
2 Onions
1 Green pepper
French Rolls
Worcestershire sauce
American cheese slices
Gentry’s Beef Brigade BBQ Rub
Directions

I was going to do this in the Big Green Egg, but Saturday turned out to be rainy, so I decided to toss it into the Sous Vide. If you don’t have one, I suggest getting one…you can get a good one for $100-150 these days. I used to think that using a Sous Vide was cheating on my smoker, but I’ve learned to consider it an essential tool in my BBQ tool belt if you will. It really is convenient — if you have the foresight to plan ahead — and produces some great results. It’s almost foolproof.

Start by trimming up your beef roast a little bit. I used an eye of round, a lean, inexpensive cut that works for roast beef. You can use pretty much any cut of beef for this, and if you want to turn it up a notch, use a brisket or top sirloin. But we’re going for economy here, so I chose a cheap cut. Give it a nice coating of your Gentry’s Beef Brigade BBQ Rub, which is great on beef. It’s a salt and pepper based rub with hints of coffee and garlic and it’s perfect for any giving a nice bark.

If you have a Sous Vide, then I’d also suggest investing in a FoodSaver so you can vacuum seal the items you cook. It’s not mandatory (a Ziplock will work) but it’s fun. Put your rubbed roast into the bag along with a sliced onion and several shakes of Worcestershire sauce and vacuum seal it. Get your Sous Vide heated up to anywhere between 130 and 140 degrees, and once the water is to temp, submerge the bag completely. I did mine at 140, which is the bottom edge of medium, and in hindsight would have set it lower because by the time it finished cooking internally after removing and searing, it was well into the medium and probably approaching medium well.

You can let it go anywhere between eight hours and 24 hours. If it’s a nicer cut of meat, six or eight hours could be enough, but if it’s a cheaper cut, let it go longer to really get nice and tender. Mine was in for about 19 hours before I pulled it. Remove the bag from the water, carefully cut it open without spilling the meat juice everywhere, and sear all sides on a hot cast iron. Save your meat juice in a bowl.

Now sauté your second onion and a green pepper and put your french rolls into the oven to toast a little bit. Then it’s time to start building your sandwich. Slice the beef roast and place a nice heaping amount onto the bottom part of the french roll. Top it with some sautéed onions and peppers and then a couple slices of American cheese. Now, leaving the top bun off, put it under the broiler for 30-60 seconds to melt the cheese. Put the top bun on and you’re ready to eat.

You can use the reserved meat juice as your au jus and enjoy your combination between a French dip and a cheesesteak. Sure, the Sous Vide took a long time, but this recipe was pretty simple, and well worth the wait.

Visit Gentry’s to purchase their great rubs and sauces. You can follow them on Twitter at @gentrysbbq and you can also follow our resident pitmaster Joe at @mmmgoblubbq.

Tailgate Tuesday: Sous Vide steak and burgers

Tuesday, October 25th, 2016


tailgate-tuesday_2016_week8

Tailgate Tuesday is our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and will feature a variety of appetizers, main courses, and sides to help you be the king of your next tailgate. Lane’s BBQ, a Bethlehem, Ga. based BBQ company, sponsors this season’s feature by providing their killer rubs and sauces for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

Previous: Cedar planked scotch eggs, Pork tenderloin sliders with grilled cheese, Chicken street tacosSausage and cheese poppers, Tomato pie, smoked corn pudding, Maple planked salmon
Full Archive here.

I realize this one might be a little different as most guys don’t have a Sous Vide just laying around, but I’m hoping this recipe will help change that. My Sous Vide machine has quickly become one of my favorite kitchen toys and really pairs well with the grill. If you like kitchen gadgets, this one is a must. What is Sous Vide you ask? According to Wikipedia, Sous Vide is French for “under vacuum” and is a method of cooking in which food is sealed in airtight plastic bags then placed in a temperature controlled water bath. The outcome is an evenly cooked and super moist product. It’s really easy and fun. I love the Anova Sous Vide machine, but there are several great models out on the market.

Ingredients

• T-Bone or ribeye steak (1-2 inch thick)
• 4 sprigs of rosemary
• 2 TBSP butter
• 1-pound ground beef (80-20 fat content)
• Cheese
• Hamburger buns
• Lane’s SPF53 Rub

Directions

Pour hot water into your cooler, tub, pot, or Cambro polycarbonate box. You can use almost anything as your water tub as long as it’s tall enough to hold the Sous Vide. I love my steaks medium rare, so I am setting the temp to 125 degrees. This is 10 degrees short of my desired finishing temp, but we are going to finish on the grill to get some grill marks and some char, so I’m not worried about an undercooked steak. If you like your steaks cooked a little more, set your temp a little higher.

As the water is heating up, season your steak with Lane’s BBQ rub. Place the steak in a Ziplock bag or food saver bag if you have them. Add a pat of butter and sprig of rosemary on each side. Seal the bag up tight. I love my food saver bags for sous vide as it helps create the prefect air tight container for our meat. If you do not have a food saver, it’s ok. You can add the meat to a Ziplock bag and slowly start to lower the bag into the hot water.

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As you lower the bag into the water, air releases through the top creating an airless bag of tasty goodness. Seal the top and drop. Easy as that. I did the same with a 3/4-pound hamburger. I’m cooking them both to rare and will finish them on the grill by bringing them up to 135 degrees.

The great thing about the Sous Vide method, is that it’s really difficult to overcook your food. The water temp is set at 125 degrees and the food will never go above that. You can forget the steak in the water for four hours and it’s not going to over 125 degrees. Now, don’t get me wrong, a steak this size will start to break down and get mushy after about four hours, but I doubt you will forget about it for more than four hours. It’s a great steak for Pete’s sake. Set your timer for 60 minutes. This is about as long as you want to go with a steak this size.

Once the steaks hit an hour, fill your charcoal chimney 3/4 of the way with some Fogo Lump Charcoal. The best way to light your Fogo is by spraying some paper towels with vegetable spray. Place under your chimney and light. Light it from the bottom and let it burn. You can also use your standard grill or favorite cast iron pan. If you are using your cast iron, get is screaming hot.

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Once the flames are roaring thru the top of the chimney, set your bbq grate on top.

Remove your steak from the bag and pat it dry with some paper towels. As you can see, these are not the prettiest cuts of meat. They are nearly done and only lack the char and grill marks.

Season with Lane’s BBQ rub and place on the chimney or cast iron. Remember, the internal temp is almost done, so we just need to get some grill marks or char on the meat. This only takes about 60 seconds total. I went 30 seconds per side and it was done. Check it with your favorite Thermapen instant read thermometer, and you are done.

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As you can see, the medium rare pinkness is even from top to bottom. The entire steak was a perfect 135 degrees throughout.

Next was our burger. As you can see, the Thermapen was reading an internal of 123 degrees. Dust with your Lane’s BBQ SPF 53 Rub and toss on the hot grate. This rub has a serious kick to it and pairs well with beef.

After one minute per side and little cheddar, we were up to 132 degrees. This doesn’t take long, so don’t walk away.

Once you reach 135 degrees, remove from the heat and load up a tasty potato bun. No need to let your steak or hamburger rest as this step is not needed.

As you can see, the pink runs from top to bottom here as well. Even cooking and moisture retention are the reasons for a sous vide machine. Look at those juices!

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This is a great method when feeding a large group of people as you can cook large amounts of food in a cooler via Sous Vide and toss it on the hot grill for one minute once your guests are hungry. If you have a late arriving guest (as always happens) just keep his food warm in the Sous Vide bath for a few extra hours. It’s not going to overcook it. Trust me, you will love these burgers. Steaks and chicken are also great and cooked perfectly over time. GO BLUE!!!!

Visit Lane’s BBQ to purchase their fantastic line of rubs and sauces. You can follow them on Facebook and Instagram.

Visit Fogo to purchase their premium lump charcoal. You can follow them on Twitter, Facebook, andInstagram.

After growing up in Michigan, Joe now lives in North Texas where he can barbecue year ’round. He cooks mostly on Big Green Eggs and some Webers and has competed in BGE competitions. When he’s not watching Michigan football, he also teaches BBQ classes at a local grilling store and does some catering. You can follow Joe on Twitter at @mmmgoblubbq and Instagram at @gobluebbq.