The fact that you use Sweet Baby Ray's really makes me chuckle. Simply because I had no idea it was common enough for you to have it in the UK. Over here where I'm at in the states it's pretty much the go to barbeque sauce for just about everything.
Thank you for the introduction to the Sous Vide. I've now bought two of these because I have a big family to cook for. I will have to cook for at least twenty if not more so I assume freezing will be an option. Having said that I will probably buy another, after all I have a reputation to protect. Having such a big family means my wife and I need two or three days to prepare, but thanks to your videos it does make life a little easier. Thank you once again. Justin.
Scott, bought myself a brand new oil drum from somewhere West Brom way for Christmas, turned it into an Ugly Drum Smoker. Get on it, it's the future, none of this 80 hour nonsense ;)
A serious great addition to it would be the EZ Pellet basket. It allows you to get more smoke flavor or even to cold smoke items. We have a cheap metal electric grill/smoker combo and during the lat fall when over night temps are between 35-45(F) we buy cheap pork steak from our local butcher, have if cut 3" thick, brine it in a zip lock bag for 12-24hrs then cold smoke it over night then hot smoke it for 5-7hrs with a water pan. Comes out like a ham. I would guess if we only cold smoked it, sliced it and fried it, it would taste a lot like bacon.
Looks Outstanding! I've done Sous Vide with my Food Saver sealer and a crock pot with a thermometer. I just might jump into the deep end of the pool now with a Sous Vide appliance.
I'm a firm believer in the "Low and Slow" cooking method (smokers etc), but, 80 Hours !!! and on electricity !! I think I'll pass. Great video as always and looked delicious. Keep the great vids coming Scott.
+Mindrover Powell (MindRover) A Watt is a Joule per second. The question seems to be is he doing a inefficient cooking technique by integrating the number of Joules of energy consumed to keep the temp of the water at 50C? It's probably not that bad. I'll bet that machine is insulated pretty well, otherwise the outside would get really hot, too hot to touch. So once it's up to temp, the energy input to maintain that temp over heat leakage can be quite small. It probably consumes less net energy than leaving your laptop computer on for 80 hours. Depending on laptop model.
+Andrew Tubbiolo Thank you Andrew for responding ( I do appreciate that) Also Thank you for not answering the question and saying it "PROBABLY consumes less power than a PC ( Irrelevant ). I have nothing against you. I am challenging your statement and I'm asking you to prove it. Please do so.
I would so like to buy one of these BUT I could put a bone in Pork roast or a whole chicken or chicken leg quarters in a pan in the oven and get the same results. You, Scott, are the guy who taught me to cook pork belly to get crisp an soft parts. Why would I invest in this device when you, yourself , have shown me how to do better, cheaper? By the way ; I applaud and thank you for that.
What a cool little cooker, but you can do the same thing with a pressure cooker or a crock pot??? In the crock pot, the meat will caramelize. Scott, the next time you make a pulled pork sanny, try putting some home made fresh coleslaw on top of the pork a la North Carolina style and use a mustard based BBW sauce. Love your show!
+jharbo1 I have put a Vacuumed packed bit of lamb ribs in a slow cooker / crock pot full of water for 12 hours, its just a little hotter that a proper sous vide. Mine ran at about 71Deg C
Love your channel and all the time you put into bringing quality videos. That looks amazing. My first thought was a good shoulder of beefor pork would come out tasting great using that method. tfs. Cheers
I usually smoke a few pork roasts on the grill/smoker at about 250 deg F for around 2-3 hours. Then bring in inside and finish it in the oven at 225 for another 5+ hours. Apple and Pecan wood chips.
OK! THAT'S IT!!! I am calling the food porn police! I read a commit below that said it looked a little dry. For "wild boar" it looked really good. Almost all wild meat will be very lean. Wild has to work harder to feed and water themselves. Great video (as usual with you). Please keep them coming!
So glad you got a sous vide machine, hope to see it used more often as I could use some tips to use mine for things other then steak :) Maybe share a few fish dishes you enjoy? or chicken, heard that is great too. Anyway, that shoulder looks super tasty, might try reaching 80 hours one day :) For now i'd be proud of myself if i can keep my hands off it for 24-48 hours..
NOTE: Scott cooked at 55C not 50C! This is important, those 5 degrees make all the difference between incubation and pasteurization (even over 80 hours). 55C is about as low as you ever want to go.
As a professional chef, it looks marvelous...yet I never cook anything in plastic!. I like caste iron, or in this case pyrex,-- stainless good, Yet the the legs looks great.
+David Andrews I use a beautiful Netherton Foundry Spun iron pan once I've sous vide the meat to temp. I know what you mean but now I love using the two techniques together, new meets traditional cooking. The juiciness is spot on and the sear is superb.
I mean, that looks delicious, and I will eat it, but...do you have information about how many kW you have spent on this? I would really like to know that.
+Aleksandar Stevanovic This one is extremely well insulated so once up to temp (30min, or less if you use hot water) it will tick over at the equivalent to an 80w bulb. S/V is really energy efficient - even for 80hrs lol!
OMG this is driving me crazy! Ive never had an immersion circulator. Thought about making one. Maybe they are cheaper now. Is it worth it after the newness wears off? Oh, sorry. Love the channel and all, just had to know since you've earned my respect from other things. And sweet baby rays had me as an original supporter :-)
Did you use a rub with salt, or did you salt it after you cooked it? I've read several places that you shouldn't salt the meat when you sous vide cook it, as it will dehydrate the meat, but I haven't had much experience with it myself.
+Asirum Salt will penetrate the meat and can have some affect on the flavour/texture. In terms of drying out though, over a long cook moisture loss will be pretty much the same. I prefer to cook my meat totally on it's own and then add seasoning before the sear + add it to the sauce too (you can make amazing ones with excess liquid in the bag).
Would you prefer this over smoked? It seems like an easier cooking process, however, I feel like I would be missing the smoked flavor. Maybe add some Liquid Smoke by Colgin to the marinade you cooked in?
+The Common Outdoorsman I've looked at lots of different techniques, cold smoke then sous vide, or even very low temp sous vide and THEN hot smoke. I think it's the holy grail to get great smoke flavour into food that you can literally leave to cook in a water bath.
+nitelite78 Nitelite the cheaper versions may do an OK job to a degree but dont generally have the capacity & temperature control for proper sous vide cooking. Burton is a commercial unit aimed at the domestic market
Pulled Pork is a favourite of mine but I would have gone with a hot (physically I mean)BBQ sauce and maybe home made one considering the length of time it takes to cook the pork.
funny, I've had SO MANY bbq sauces, and besides my own, usually concocted from whatever I have in the fridge, my STILL! old standby is the original "Open Pit" bbq sauce? it just does everything right!? what say you Scott?
That better be some damn fine swine to have waited roughly 4 days for! I'm not knocking your method by no means. I just don't have the patience for all that. 👍
for the life of me I don't understand the fascination with this method of cooking. I recently saw a device that does this. you hang on the edge of the pan like an emersion fryer deal, and then links to your phone thru an app. REALLY? give me my old trusty pots/pans and I'm happy. 80 hours? how economical is that? regardless Scott, I always love ya'!!
You can never overheat your meat and in this video you can see, how little moisture it lost over 80 hours. And normally noone does it for 80 hours, do it for 5 hours or so, it will not be that expensive.
+Oper8or As a southerner with access to the real deal, proper BBQ and the local sauces and such, I still enjoy Sweet Baby Ray's. For a commercial BBQ sauce it is *the* closest you'll get to the real stuff if you don't ever visit the Carolinas, Tennessee(my home for better or worse), etc.
G'day Scott lad, first time i've seen one of these machines mate, i know they poached meat in bags but this is the real deal. So here are the plonker questions. 1. it looks a little like when i do cheeks in the slow cooker, but then its 9 hours ish only, does this machine make it taste different? 2. does the plastic give off any nasties? and last but not least 3. does it gobble up a load of power lad? sorry for being a pain in the arse but if i don't ask me guru then i won't get me answers. Cheers matey, regards Moose.
+mounty27 I have this machine and s/v a lot so I'll try and answer for you. 1/ No additional "flavour" as such is added by cooking sous vide, but if you want food cooked to the optimal internal temps (not over, not under) ensuring as much moisture as possible, then it gives you a great advantage in constructing your meal. 2/ I checked the bags when I got them and all are confirmed Food save, plus these bags are gread for general preservation/storage. 3/ I think that was answered earlier by the manufacturer on the comments, they hardly use any electricity when up to temps. ATB!
mounty27 I get about 5 questions a week on my channel that I answer, haha. Scott would be writing all day if he did the same. I think he's cool with letting his community help out.
+mounty27 Moose, my man, long time no river dude, sorry i havent got back, im up to my neck in meat bro,im glad David answered you,else you would be waiting an age for me, hope everything is all-right in your world, we must try and connect on FB somehow,cheers mate.Scott
I have loved all your vids until this one. buy a cheep smoker and then make your own bbq sauce. mix your dry ingredients of salt, pepper, garlic powder, onion powder, smoked paprika and rub it on your meat. slow cook the shoulder for approximately 12 hours at 225 degrees f. then wrap in aluminum foil for 2 hours and keep it warm while it rests. then mix ketchup, brown sugar, molasses, garlic powder., onion powder, salt, pepper, a bit of honey, and a good shot of hot sauce in a pot until everything melds together for your sauce. personally I don't use sauce. I think that if the meat isn't good enough to eat by itself then you did it wrong. Just throwing it out there. keep the vids coming. loved the Johnny grey.
You obviously dont have many viewers from the southern parts of the US. because I havent seen anyone inform you yet that You should put cole slaw on a pulled pork sandwhich.
Be careful with alcohol in sous vide. Any amount and you will need to boil it off first or it evaporates and causes cold spots where it breaks the 'vacuum' so contact with the bag. [Learnt the hard way.]
Scott, you should be ashamed of yourself!! Food Porn at its best!! Remember, this is UA-cam. Even people that don't eat these wonderful things can stumble upon these kinds of vids and get the surprise of their lives. Please be more careful in the future and KEEP THE VIDS COMING!!!
Looks good. Have you ever tried smoking meats? I can do a nice 9-lb. bone-in pork butt on my Weber Smoky Mountain in about 12 hours. So good it doesn't need a sauce
Really enjoy your videos, but I must say from my perspective that shredded pork looked a bit like a lab specimen. I'll bet that shredded pork is pretty bland without a load of sauce on it......
Wild boar is always going to be more lean than its farm raised cousins. As far as dry, it was cooked in a sealed bag in its own juices for 80 hours. I doubt it was dry. Even if it was, Sweet Baby Ray came to the rescue.
Couple of observations and questions. Is 80 hours really any different to say 12 or 24? Can't believe you wasted 80 hours cooking it to put it on a cheap roll and slather it with shop bought BBQ sauce.
I don't like this... This 80hrs of cooking is not the ultimate way! It cost a lot of electricity, it's cooked in vacuum plastic?!?!? and wow it's not a big part of meat either? I think I can have the same result with slow cookiing for 8 hrs in a stew... come on Scott, stop advertising and do your own thing!
Honestly, you could as well have left the sodding thing in the sun for six weeks, squirted Good Ole Gramma National Rifle Association's Kentucky Red Hot BBQ Sauce over it, put it in a bun and been all necrophagously enthusiastic glottal stops about it. Fuck taste buds as long as there's fat in it, eh?
Absolutely stunning. Thank you for the video.
The fact that you use Sweet Baby Ray's really makes me chuckle. Simply because I had no idea it was common enough for you to have it in the UK. Over here where I'm at in the states it's pretty much the go to barbeque sauce for just about everything.
Fantastic choice on the sauce! Sweet Baby Ray's one of my fav's!
Really nice Scott keep up the good work!
Looked very nice Scott , my mouth is totally watering now :) , great video keep them coming mate
Thank you for the introduction to the Sous Vide. I've now bought two of these because I have a big family to cook for. I will have to cook for at least twenty if not more so I assume freezing will be an option. Having said that I will probably buy another, after all I have a reputation to protect. Having such a big family means my wife and I need two or three days to prepare, but thanks to your videos it does make life a little easier. Thank you once again. Justin.
Sweet baby rays , my favorite barbecue sauce.. Looks great thanks for sharing.
The sauce is the BOSS!
Absolutely fantastic! If you ever need a food tester......
That looks like the best boar I would like to have eaten. Simply amazing!
Sweet Baby Rays! Love it, thanks for all the great videos!
That looks mighty😍
Scott, bought myself a brand new oil drum from somewhere West Brom way for Christmas, turned it into an Ugly Drum Smoker. Get on it, it's the future, none of this 80 hour nonsense ;)
A serious great addition to it would be the EZ Pellet basket. It allows you to get more smoke flavor or even to cold smoke items. We have a cheap metal electric grill/smoker combo and during the lat fall when over night temps are between 35-45(F) we buy cheap pork steak from our local butcher, have if cut 3" thick, brine it in a zip lock bag for 12-24hrs then cold smoke it over night then hot smoke it for 5-7hrs with a water pan. Comes out like a ham. I would guess if we only cold smoked it, sliced it and fried it, it would taste a lot like bacon.
I like the BBQ money shot at the end. So good
thank you
My mouth was watering !
Yeah baby - superb Scott 😘😘
Mouth watering 👍🏻
Sweet Baby Rays...good choice
Looked awesome Scott.
Looks Outstanding! I've done Sous Vide with my Food Saver sealer and a crock pot with a thermometer.
I just might jump into the deep end of the pool now with a Sous Vide appliance.
That looks amazing.
Sweet Baby Rays!!!!! My mother will allow no other BBQ sauce in her home, good to see you are preparing your sandwich properly! haha
I'm a firm believer in the "Low and Slow" cooking method (smokers etc), but, 80 Hours !!! and on electricity !! I think I'll pass. Great video as always and looked delicious. Keep the great vids coming Scott.
+Mindrover Powell (MindRover) sous vide machines don't use much electricity
OK, tell me how many watts they pull per hour and then multiply that by 80 ?? C'mon.....do it
+Mindrover Powell (MindRover) A Watt is a Joule per second. The question seems to be is he doing a inefficient cooking technique by integrating the number of Joules of energy consumed to keep the temp of the water at 50C? It's probably not that bad. I'll bet that machine is insulated pretty well, otherwise the outside would get really hot, too hot to touch. So once it's up to temp, the energy input to maintain that temp over heat leakage can be quite small. It probably consumes less net energy than leaving your laptop computer on for 80 hours. Depending on laptop model.
+Mindrover Powell (MindRover)
Mindrover you'd beamazed. The Burton Sous Vide is so well insulated it costs less than half a pence an hour to run!
+Andrew Tubbiolo Thank you Andrew for responding ( I do appreciate that) Also Thank you for not answering the question and saying it "PROBABLY consumes less power than a PC ( Irrelevant ). I have nothing against you. I am challenging your statement and I'm asking you to prove it. Please do so.
Thanks David:). Not bad at all.
I would so like to buy one of these BUT I could put a bone in Pork roast or a whole chicken or chicken leg quarters in a pan in the oven and get the same results. You, Scott, are the guy who taught me to cook pork belly to get crisp an soft parts. Why would I invest in this device when you, yourself , have shown me how to do better, cheaper?
By the way ; I applaud and thank you for that.
* drooling *
sweet baby rays! it really is some of the best
What a cool little cooker, but you can do the same thing with a pressure cooker or a crock pot??? In the crock pot, the meat will caramelize. Scott, the next time you make a pulled pork sanny, try putting some home made fresh coleslaw on top of the pork a la North Carolina style and use a mustard based BBW sauce. Love your show!
+jharbo1 I have put a Vacuumed packed bit of lamb ribs in a slow cooker / crock pot full of water for 12 hours, its just a little hotter that a proper sous vide. Mine ran at about 71Deg C
+jharbo1
Probably not. Sous Vide is all about precision temperature control.
Love your channel and all the time you put into bringing quality videos. That looks amazing. My first thought was a good shoulder of beefor pork would come out tasting great using that method. tfs. Cheers
SWEET BABY RAY'S!!!
Ugh. That stuff is like ketchup with diabetes.
I love sweet baby Ray's
I usually smoke a few pork roasts on the grill/smoker at about 250 deg F for around 2-3 hours. Then bring in inside and finish it in the oven at 225 for another 5+ hours. Apple and Pecan wood chips.
Nice choice on the sweet baby rays bbq sauce! You should try the honey chipotle flavor.
OK! THAT'S IT!!! I am calling the food porn police! I read a commit below that said it looked a little dry. For "wild boar" it looked really good. Almost all wild meat will be very lean. Wild has to work harder to feed and water themselves. Great video (as usual with you). Please keep them coming!
Sweet Baby Ray's!!!
So glad you got a sous vide machine, hope to see it used more often as I could use some tips to use mine for things other then steak :) Maybe share a few fish dishes you enjoy? or chicken, heard that is great too.
Anyway, that shoulder looks super tasty, might try reaching 80 hours one day :) For now i'd be proud of myself if i can keep my hands off it for 24-48 hours..
sweet baby rays! my "secret" ingredient for my carolina style barbecue sauce, the other of course is braggs apple cider vinegar
Chicago's own Sweet Baby Rays!!! Aweee yeah buddy!!! From my area to yours! :-D
Oh god that looks so good. Id prob cook it a lil in the bbq sauce though. Let it soak through
NOTE: Scott cooked at 55C not 50C! This is important, those 5 degrees make all the difference between incubation and pasteurization (even over 80 hours). 55C is about as low as you ever want to go.
As a professional chef, it looks marvelous...yet I never cook anything in plastic!. I like caste iron, or in this case pyrex,-- stainless good, Yet the the legs looks great.
+David Andrews I use a beautiful Netherton Foundry Spun iron pan once I've sous vide the meat to temp. I know what you mean but now I love using the two techniques together, new meets traditional cooking. The juiciness is spot on and the sear is superb.
didn't know they had sweet baby Ray's cross the pond
Aint Nobody Got Time For Dat!
+Paul Tougher jesus there's a fire
+Colson Customs Cool fire bro
Nice to see you doing new things with your video editing. But damn that is too long to wait for a piece of meat.
Love the slow motion. Hahahhaahah that's funny
I mean, that looks delicious, and I will eat it, but...do you have information about how many kW you have spent on this? I would really like to know that.
+Aleksandar Stevanovic This one is extremely well insulated so once up to temp (30min, or less if you use hot water) it will tick over at the equivalent to an 80w bulb. S/V is really energy efficient - even for 80hrs lol!
+Aleksandar Stevanovic
Half a pence an hour, Aleks
Didn't know they sold Sweet Baby Ray's in the UK, nice!
... but you can make it just as good in 7-8 hours
OMG this is driving me crazy! Ive never had an immersion circulator. Thought about making one. Maybe they are cheaper now. Is it worth it after the newness wears off? Oh, sorry. Love the channel and all, just had to know since you've earned my respect from other things. And sweet baby rays had me as an original supporter :-)
Did you use a rub with salt, or did you salt it after you cooked it? I've read several places that you shouldn't salt the meat when you sous vide cook it, as it will dehydrate the meat, but I haven't had much experience with it myself.
+Asirum Salt will penetrate the meat and can have some affect on the flavour/texture. In terms of drying out though, over a long cook moisture loss will be pretty much the same. I prefer to cook my meat totally on it's own and then add seasoning before the sear + add it to the sauce too (you can make amazing ones with excess liquid in the bag).
Would you prefer this over smoked? It seems like an easier cooking process, however, I feel like I would be missing the smoked flavor. Maybe add some Liquid Smoke by Colgin to the marinade you cooked in?
+The Common Outdoorsman I've looked at lots of different techniques, cold smoke then sous vide, or even very low temp sous vide and THEN hot smoke. I think it's the holy grail to get great smoke flavour into food that you can literally leave to cook in a water bath.
What's the sous vide model and price?
Are cheap ones worth it?
+nitelite78
Nitelite the cheaper versions may do an OK job to a degree but dont generally have the capacity & temperature control for proper sous vide cooking. Burton is a commercial unit aimed at the domestic market
Pulled Pork is a favourite of mine but I would have gone with a hot (physically I mean)BBQ sauce and maybe home made one considering the length of time it takes to cook the pork.
+Zombee Media Haha, great excuse to make a fantastic homemade sauce.
Use you ever or like you ceramic knives?
funny, I've had SO MANY bbq sauces, and besides my own, usually concocted from whatever I have in the fridge, my STILL! old standby is the original "Open Pit" bbq sauce? it just does everything right!? what say you Scott?
That better be some damn fine swine to have waited roughly 4 days for! I'm not knocking your method by no means. I just don't have the patience for all that. 👍
for the life of me I don't understand the fascination with this method of cooking. I recently saw a device that does this. you hang on the edge of the pan like an emersion fryer deal, and then links to your phone thru an app. REALLY? give me my old trusty pots/pans and I'm happy. 80 hours? how economical is that? regardless Scott, I always love ya'!!
You can never overheat your meat and in this video you can see, how little moisture it lost over 80 hours.
And normally noone does it for 80 hours, do it for 5 hours or so, it will not be that expensive.
Sweet Baby Ray's in the UK?
It was invented in Moldova
+Henry Cuevas Most awesome sauce on the planet.
+Oper8or As a southerner with access to the real deal, proper BBQ and the local sauces and such, I still enjoy Sweet Baby Ray's. For a commercial BBQ sauce it is *the* closest you'll get to the real stuff if you don't ever visit the Carolinas, Tennessee(my home for better or worse), etc.
+Henry Cuevas Where in the hell do you get that Sweet Baby Rays was invented in Moldova? That is absolutely not true.
@@Yetus Chicago Illinois usa
YOUR STOCK JUST WENT UP. PULLED PORK AND SWEET BABY RAY'S NOW YOUR TALKING IT DON'T GET ANY BETTER GOD BLESS
the music at the end tells me this must be food porn ! and I love it, great job
sweet baby rays is my preferred bottle bbq sauce
G'day Scott lad, first time i've seen one of these machines mate, i know they poached meat in bags but this is the real deal. So here are the plonker questions. 1. it looks a little like when i do cheeks in the slow cooker, but then its 9 hours ish only, does this machine make it taste different? 2. does the plastic give off any nasties? and last but not least 3. does it gobble up a load of power lad? sorry for being a pain in the arse but if i don't ask me guru then i won't get me answers. Cheers matey, regards Moose.
+mounty27 I have this machine and s/v a lot so I'll try and answer for you.
1/ No additional "flavour" as such is added by cooking sous vide, but if you want food cooked to the optimal internal temps (not over, not under) ensuring as much moisture as possible, then it gives you a great advantage in constructing your meal.
2/ I checked the bags when I got them and all are confirmed Food save, plus these bags are gread for general preservation/storage.
3/ I think that was answered earlier by the manufacturer on the comments, they hardly use any electricity when up to temps.
ATB!
David Hughes Thanks mate, appreciate it. Seems like Scott boy is too busy with all these comments these days. Good to share the intel. Regards Moose
mounty27 I get about 5 questions a week on my channel that I answer, haha. Scott would be writing all day if he did the same. I think he's cool with letting his community help out.
David Hughes for sure mate. come a long way the lad. ATB.
+mounty27 Moose, my man, long time no river dude, sorry i havent got back, im up to my neck in meat bro,im glad David answered you,else you would be waiting an age for me, hope everything is all-right in your world, we must try and connect on FB somehow,cheers mate.Scott
What,s a sholuder
Sweet Baby Rays is the best BBQ sauce in the world
How much for the sous vide Scott?
+Paul Cooper
Paul contact me at richard.burton@burtonkitchenware.com
Hi Scott, Just spotted a small mistake in the title (the word shoulder).
I think someone has been to B&M for the sweet baby rays ahha
Scott, next time cut the ties before searing so you won't damage the crust (of coarse when pulling the meat it doesn't really matter ;-)
80 hours?!?!?!?!?!!!!! That is crazy LONG!!!!!
I have loved all your vids until this one. buy a cheep smoker and then make your own bbq sauce. mix your dry ingredients of salt, pepper, garlic powder, onion powder, smoked paprika and rub it on your meat. slow cook the shoulder for approximately 12 hours at 225 degrees f. then wrap in aluminum foil for 2 hours and keep it warm while it rests. then mix ketchup, brown sugar, molasses, garlic powder., onion powder, salt, pepper, a bit of honey, and a good shot of hot sauce in a pot until everything melds together for your sauce. personally I don't use sauce. I think that if the meat isn't good enough to eat by itself then you did it wrong. Just throwing it out there. keep the vids coming. loved the Johnny grey.
You obviously dont have many viewers from the southern parts of the US. because I havent seen anyone inform you yet that You should put cole slaw on a pulled pork sandwhich.
80 hours!... would it liquify if you kept it in there for a month
+ATK 11
Just try it, ATK. You'll be happy!
i'm getting fatter just watching your videos ;)
Is that the boat your son got for you?
80 hours? For that small peace of meat! I think that's crazy.
Be careful with alcohol in sous vide. Any amount and you will need to boil it off first or it evaporates and causes cold spots where it breaks the 'vacuum' so contact with the bag. [Learnt the hard way.]
+Mark L'Estrange
Interesting one this Mark. Would like to know more
so the internal temp of the meat would only be 122 deg f. sounds a little scarry. But it looks good.
+Okie Farmer
It's fine Okie. All about temperature AND time
+Burton Sous Vide. checked out your cooker, very interesting.
Pulling it while it is hot makes it dry out. It needed some time in the FTC.
I cant eat solid food, I'm tetraplegic .
I like your review though
Scott, you should be ashamed of yourself!! Food Porn at its best!! Remember, this is UA-cam. Even people that don't eat these wonderful things can stumble upon these kinds of vids and get the surprise of their lives. Please be more careful in the future and KEEP THE VIDS COMING!!!
Fast food, step aside, please! Here comes the real deal you cook for ... HALF A WEEK!!! :D
Looks good. Have you ever tried smoking meats? I can do a nice 9-lb. bone-in pork butt on my Weber Smoky Mountain in about 12 hours. So good it doesn't need a sauce
#foodporn
Looks to bad. You should usu a dei glace, Do you know what I mean?
80 hours? I've not near that much patience...I can barely manage 8 using me smoker...
Food porn starts at 3:02
Sholuder
Really enjoy your videos, but I must say from my perspective that shredded pork looked a bit like a lab specimen. I'll bet that shredded pork is pretty bland without a load of sauce on it......
+David Smith
David, you'd be suprised!!
You got me to watch a 4 minute commercial! Sneaky, hope you got paid.
bbs no way salt and pepper only
Obsessed with that chopping board, i bet its saw more meat than a gay mans bed!
Looks dry, too lean
+B1Beast
Add a bit of gravy from the bag, B1
+B1Beast keyboard warrior back again.consider yourself blocked my friend.
Wild boar is always going to be more lean than its farm raised cousins. As far as dry, it was cooked in a sealed bag in its own juices for 80 hours. I doubt it was dry. Even if it was, Sweet Baby Ray came to the rescue.
You are one cruel man............:)
Couple of observations and questions. Is 80 hours really any different to say 12 or 24? Can't believe you wasted 80 hours cooking it to put it on a cheap roll and slather it with shop bought BBQ sauce.
I don't like this... This 80hrs of cooking is not the ultimate way! It cost a lot of electricity, it's cooked in vacuum plastic?!?!? and wow it's not a big part of meat either? I think I can have the same result with slow cookiing for 8 hrs in a stew... come on Scott, stop advertising and do your own thing!
Honestly, you could as well have left the sodding thing in the sun for six weeks, squirted Good Ole Gramma National Rifle Association's Kentucky Red Hot BBQ Sauce over it, put it in a bun and been all necrophagously enthusiastic glottal stops about it. Fuck taste buds as long as there's fat in it, eh?
Check out chefsteps for the real deal sous vide =_)
White bread? Ewwww. That stuff will kill you.
mouth watering goodness