Sliders. Mini burgers. Snack burgers. A great staple as an hors d’oeuvre at any party or BBQ. You will find yourself coming back to this one time and time again as I have. The best part about it is that it is so customizable. Don’t like pickles? add bacon. Don’t like bacon? Add an onion ring. Don’t want to die from the devil that is romaine lettuce? leave the lettuce off.

🔪Prep Time 5 minutes

👨‍🍳Sear Time 5 minutes

🛁Sous Vide Time 2 hour @121F/49.5C

🍔Total Time 2 hour 10 minutes

Ingredients

Burgers

  • 6 – 4 oz ground beef patties
  • Salt and fresh ground pepper to taste
  • 1 tablespoon avocado oil (any high smoke Point will do)
  • Cheese of choice. If desired.
  • Hamburger buns of choice. optional.
  • Lettuce/Tomato/Bacon ect

Instructions

For this cook I used these 4oz burger patties. Take your patties and season generously with salt and pepper and seal in your bags of choice. Either a standard zip lock or  vacuum sealed bag works.

Now we come to the temperature portion of this weeks blog and this week I am going to take a little more time to discuss. My last burger blog garnered a lot of attention and it actually was a great learning experience to the likes and dislikes of the people who read these.

For this cook I set my Sous Vide cooker to 121F/49.5C. You might say wow thats pretty low. Well, while researching my first couple of burger tries, I read a blog by Kenji Lopez over at Serious Eats where he said that burgers raise about 8-10 degrees during the sear. I have found this to be accurate in my own experiences as the low cooking temp allows me to get pretty aggressive with my sear and still get me to my level of doneness and texture that I like. I realize that a lot of people don’t like rare burgers because they’re a little soft inside and that is perfectly fine. I would say mine ends up more towards the 129 looking texture/color.

At the end, I have included a picture of how this temperature came out so you can make your own decision based on your preferences. The procedure is still the same. If you are going to cook a bunch and store in the refrigerator for say a party before you sear, I would def pick a temperature closer to your desired end result.

As the burgers are coming to the end of their time in the bath, I start prepping the buns and toppings. One of my favorite slider buns are Hawaiians, followed closely by potato. I set my pan to med-low, melt some butter and set the buns in.

Set your buns up to receive your toppings.

After 2 hours, your sliders are ready to come out of the bath. Note to everyone. These patties got a little squished due to the vacuum sealer but as you will see in the end, they still came out looking great.

Remove the burgers from bag and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute.

It is extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.

For searing the burgers I used a Cast Iron Skillet. Heat up the skillet on high and when it just starts smoking and add the oil. Sear for 60-90 seconds on the first side and then flip, add your cheese and sear for the same amount on the opposite side. Depending on burger thickness.

img_8813

And now assemble your sliders and prepare for the crowd to go wild. These were some of the most tender and juicy burgers I have ever had. They blow any overcooked BBQ burger I have ever had out of the water.

As promised, here is what the inside looked like.

img_8824.jpg

Let me know in the comments below how you like your SV burgers! The one thing I will say is SV cooking is not hard and fast. Theres no one time and temp that works for everyone. Get out there and Experiment. Find your personal preference. The times and temp given here are great for me but may not be liked by all.

If you enjoyed this recipe id love to hear from you! Drop me a line in the comments down below and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with your friends!

Its Tri-Tip week y’all!

Image result for sitting at dinner gif

Before I started cook Sous Vide I had never heard of this cut. Short for Triangle Cut, the tri-tip is off of the bottom sirloin and in my opinion a prime candidate to cook SV. The meat is so tender and when sliced thinly and across the grain, have yielded some of the best sandwiches I have ever eaten. I will say, out of anything I have ever researched to cook in the SV, this cut has the largest range of times. I have seen people go anywhere between 2 and 24 hours and some people going way past (do not recommend).

🔪Prep Time 5 minutes

🛁Sous Vide Time 4 hour @135F/57.2C

👨‍🍳Searing Time 5 min

🥩 Total Time 4 hour 10 minutes

Ingredients

  • 2-3lb Tri Tip
  • Generous helping of Hardcore Carnivore rub

Additional Equipment

  • Cast Iron Skillet

Instructions

Every time I get a Tri-tip the first thing I do is take a picture and not for the reason you are thinking. Well, ok maybe because I want to throw it on the instagram for some likes but the main reason is to have a reference for how the grain is running so that when it comes out of the bath I can cut it right. Not all tri-tips will be trimmed into well, a triangle. As you can see, this one is not a perfect triangle and if you look closely, you can see two distinct grains running through the meat.

To illustrate this Ive highlighted the grain of the meat in black. The red line will be where I make my initial cut. And the Green lines are how I will slice the meat to serve.

For this cook we’ll be seasoning with Hardcore Carnivore Black. Been using this rub for a couple months now and it has produced some amazing cooks. Go ahead and season that meat generously.

After its all seasoned you are going to put your tri-tip in your bag. Im using the gallon size ziploc type bags.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 135F/57.2C and place bag in bath.

After 4 hours in the bath, you tri-tip is ready to be finished. Remove from bath and pat dry with paper towels. Right now it doesnt look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear. Another reason I love the Hardcore carnivore rub is because it interacts so well when you sear it in a Cast Iron Skillet. This and the Coffee Rubbed Steaks I did have proven to be the best flavor/sear combo I have found yet.

For searing these steaks I used a Cast Iron Skillet. The pan does a great job interacting with the rub. Heat up the skillet on medium high and when it just starts smoking add the oil. I then seared for 45 seconds a side. As you can see, the Hardcore Carnivore created a nice, deep delicious crust.

And just like that your Tri-Tip is ready to be enjoyed. Slice on the thin side as shown before and you will have some of the best meat SV can offer.

Conclusion

Not much to say about this. Its an amazingly tender cut of meat that is only enhanced by the Hardcore Carnivore rub and cooking it SV. The one thing I will say is SV cooking is not hard and fast. Theres no one time and temp that works for everyone. I recommend getting out there and trying it yourself. Experiment. I have found it is extremely hard to mess these cooks up. Find your personal preference. The times and temp given here are great. But don’t be afraid to try different ones.

If you enjoyed this recipe id love to hear from you! Drop me a line in the comments down below and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

Before I began Sous Vide Cooking, I would always walk by the meat counter and see the most beautifully marbled short ribs I had ever seen. Every time. Taunting me. I would eventually put them back, thinking it was too much baby sitting. As I got more and more acquainted with my SV I realized how easy it really was to cook these tender, succulent, and beefy flavor bombs. I stumbled on a cook from the Chef Steps App called Bomb Braised Short Ribs and finally decided I would give short ribs a go.

🔪Prep Time 20 minutes

🛁Sous Vide Time 24 hour @158F/70C

🥩 Total Time 24 hour 20 minutes

Ingredients

  • 1 large white onion, diced
  • 3 Stalks celery, diced
  • 1 Large Carrot
  • 2 Garlic cloves
  • 1.5-2lbs beef Short Ribs
  • Salt/Pepper to taste
  • 45g Tomato Paste
  • 250ml wine
  • 1.5oz Demi-glace (store bought or homemade)
  • Chili Flakes to taste

Instructions

Prepping those veggies. Dice the celery and onion. The original recipe called for grated carrot and that is the way to go here. Do as I say, not as I did.

Next, I went to work on those beautiful short ribs. Salt and pepper each side generously. We are going to pre sear here to start building some great flavor as these braise in the bag.

Heat a large pan (Cast Iron Skillet works great) over medium high heat. Once the pan is hot, add in some high smoke point oil to coat the bottom of the pan. Sear each side of the short ribs till they are a nice golden brown (1-2min a side).

Take them out of the pan and set aside.

One of the best parts about this is using the one pan and just combining the flavors and just building them up. Leave all those juices and bits from searing the short ribs in the pan and keep it on medium high. Add your onions, celery, carrot and garlic. Sweat the veggies down until the onions are translucent.

Once you get your onions to translucent, add the tomato paste, then the wine, and finally the demi-glace. Top with chili flakes. From here, continue to stir and combine the pan until you get to a thickish paste.

At this point the kitchen smells heavenly and you are already thanking me. Let the mixture from the pan cool a little. After it has cooled. Place the short ribs in your bag and pour the mixture over them. If you’re doing a bigger cook of short ribs. Dont be afraid to split the mixture into two bags.

Set your Sous Vide cooker  to 158F/70C and place bags in bath.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container  with binder clips.

After cooking these short ribs for 24 hours they are done. Yep, thats it. Remove from the bag and you can plate right up. I Love putting my short ribs on top of a large helping of mashed potatoes.

And dont forget to drizzle the bag juices and veggies over top and call me in the morning.

Conclusion

The only way I can explain this is to say they were out of this world. I referenced the term flavor bomb earlier in the blog and thats what this is. Every bite is just tender, succulent, and flavorful. This is a must try. MUST. TRY.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

***Remember. If your looking to get started with Sous Vide, or even just add to your gear. Head over to my Getting Started page and follow the links to get your gear today! now on with the cook***

London Broil….

Image result for sharpen your pitchforks meme

Ok. ok. I can hear the internet mob forming already. Yes, London broil is not actually the cut of beef. These are top round roasts. But I am going to refer to it as London Broil for this blog. why? Well, because thats what this has always been to me growing up.

After being the beneficiary of a buy one get one free sale, I decided that I was going to cook these two different ways. One in a traditional London broil marinade (Ant Kellys) and the other, only seasoned with salt and pepper.

🔪Prep Time 10 minutes

🛁Sous Vide Time 12 hour @130F/54.5C

👨‍🍳Sear Time 10 min

🥩 Total Time 12 hour  20 minutes

Ingredients (Ant Kellys Marinade)

  • 1⁄4 cup balsamic vinegar
  • 1⁄4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1⁄4 cup olive oil
  • 2 garlic cloves, Crushed
  • 1 teaspoon rosemary
  • 1⁄4 teaspoon fresh ground black pepper
  • 2- 2 lb london broil (top round roasts)

Instructions

To keep it in line with the original recipe, I scored the London broil before it went in the marinade. From my research, this is done to sever the tough fibers? Someone fact check me on that? But I decided I would follow the recipe to the letter as I was trying to duplicate a traditional cook in the SV. As I was doing it I wasn’t crazy about it. (Note: I definitely went a lot deeper than I wanted. generally you’re looking for about 1/8″)

Next, combine your marinade ingredients and the beef into your ziploc bags and marinate in the fridge for at least 4 hours and up to overnight. For this cook I went overnight.

For the other roast I kept it simple. Just Salt, pepper, and into the bag it went. Since the marinade was going overnight I decided the only fair way was to salt the other roast and put it in the fridge overnight as well.

When you’re ready to cook your roasts, I took the london broil out of the marinade and put it into another clean ziploc. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container  with binder clips.

Set my Sous Vide cooker  to 130F/54.5C and place bags in bath for the long cook.

I left these roasts in for 12 hours and when the London broil came out I didn’t have the same warm and fuzzy I usually get from other SV meats I have done.

When I pulled the Salt/pepper one I had a little better feeling. They didnt look that great but I went right to searing.

For searing these roasts, I treated them like steaks. I used a Cast Iron Skillet. Heat up the skillet on medium high and when it just starts smoking add the oil. I then seared for 60 seconds a side.

First up was the London broil and at the first slice, I knew something was up. Right away I could tell it was dryer than I ever thought a SV piece of meat could be. And after tasting it my visual thoughts were confirmed. Dry, and the taste was almost none existent.

I was so perplexed, so the only thing to do was to take a look inside the salt and pepper seasoned top round. This had a much better result. This was juicy and tender. The only interesting thought I had was that it did not look like the inside of a 130 degree SV roast.

Conclusion

So two wildly different results here. Ill start off by saying the salt and peppered roast came out good. What really puzzled me is why the London broil dried out. To be honest, I am not exactly sure. If we look at the variables, the only differences were the scoring and the marinade. My initial thoughts are that the scoring allowed the meat to dry out. What I do know….Im going to need to run this experiment again! If anyone has an idea what may have happened here I would love to hear it. Im open to all suggestions.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

Related image

Who doesn’t love fall brunches? Mimosas. Bloody Marys. Brunch Burgers. French toast. All so easy to make that you don’t have to worry about inviting your friends over to cook for them.

Eggs Benedict on the other hand, has always been on a pedestal for me. That unattainable dish I was scared to attempt on a time crunch. Just too much that could go wrong. Well, this Chef Steps recipe tout’d itself as one you couldn’t mess up. So I knew what I had to do. Because if I could do it. You all certainly could!

Remember, If you are looking to get started on your Sous Vide journey, or you just need some more gear for your cooks. Head here: Getting Started


🔪Prep Time 15 minutes

🛁Sous Vide Time 2 hour @147F/64C

🍳 Total Time 2 hours 15 minutes

Ingredients

Hollandaise Sauce

  • 1 shallot
  • 2oz Champagne Vinegar
  • 2oz water
  • 6oz Butter
  • 6 large Egg yolks
  • Juice of a 1/2 Lemon
  • salt to taste

Eggs Benedict

  • 2 English Muffins
  • 4 large eggs
  • Ham or favorite benny meat

Instructions

Dice your shallot and add it to a pot with the Champagne vinegar. Reduce on high heat by half. Strain remaining liquid into Hollandaise bag.

Combine rest of Hollandaise ingredients into your Sous Vide bag of choice. Then take the eggs meant for the Benedict and place them in a bag of their own. (Just keeps them from going around all over the container)

Set your Sous Vide cooker to 147F/64C and place your bags into your Sous Vide Container

Before you pull out your eggs and hollandaise, prep your english muffins. You could use a toaster. but I don’t have one.

So I buttered my english muffins and browned them in a pan.

When you pull your hollandaise it certainly doesn’t look like it. But we’ll take care of that in a min. Add all the contents into a processor.

Blend thoroughly. And your hollandaise is ready. So simple. So delicious.

Now. We assemble. Ham on first.

Crack your SV eggs next.

Cover with Hollandaise. And your Sous Vide Eggs Benedict is ready to wow your friends.

Remember. Be generous with those portions! You like the people you invited over after all right? Right?!

img_0316

Conclusion

Insanely Good. Thats it. No other way to say it. I was floored by how good this came out, versus how simple it was to make. I didn’t even break a sweat. I highly recommend giving this one a go. If I can do it, you can certainly knock this one out of the park!

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!