This recipe is for a 15 lb brisket. Multiply accordingly. INGREDIENTS (pre-cook): 10 Tablespoons Randy’s Beefy Rub 1 Tablespoon Liquid Smoke Optional – 1/8 to 1/4 teaspoons Prague Powder #1 to create a fake smoke ring (a little goes a long way) INSTRUCTIONS: Trim all but 1/4″ fat from the brisket. Combine rub and parague… Continue reading Brisket – Sous Vide (Faux Smoked)
Category: method-sousvide
Breakfast Sausage Patties – Sous Vide
I have used sous vide for bacon so I wondered if breakfast sausage would benefit from the same process. I found a Reddit post about sous vide sausage so I had to try it. This process makes the sausage very tender and removes a lot of the grease. After removing the sausage from the sous… Continue reading Breakfast Sausage Patties – Sous Vide
Chicken Salad – Horseradish
This recipe is based on my Mayonnaise Horseradish recipe. It is even better when you sprinkle in some Chicken and Rib Rub. Ingredients: 5 cups cooked chicken breast (1 breast = approx. 1 cup) 1 cup finely chopped celery 1/4 large onion (finely chopped in a blender or spice grinder) 1 1/2 cups mayonnaise 1/4… Continue reading Chicken Salad – Horseradish
Smoked Shredded Chicken Breast – Sous Vide
It is hard to make smoked, shredded chicken breast without drying it out. This recipe ensures the chicken will have smoke throughout, will be cooked thoroughly, and will not be dry and tough. Start Sous Vide heating at 158 degrees. Coat chicken breasts in olive oil. Lay the chicken breasts out on a cake rack… Continue reading Smoked Shredded Chicken Breast – Sous Vide
Candied Jalapeños – Sous Vide
Sous Vide Candied jalapeños are sweet and have just a little heat. They are great over a block of cream cheese or with other hors d’oeuvres or on a cheese board. They are also great to add to baked goods like cornbread and muffins. jalapenos
Butter – Clarified – Sous Vide
WHY CLARIFY BUTTER? The problems with regular butter are: It has a low smoke point (about 350 degrees) which means it burns easily. If you keep your butter too long, the water and the milk proteins can spoil, making the butter rancid. The best way to fix both of these problems is to remove the… Continue reading Butter – Clarified – Sous Vide
Chicken Chili – Randy’s
I sketched this out because it sounded like it might work. The result was a gasless, creamy, tasty chili flavored chicken stew that was very easy to make. The hominy replaces the beans and has a firmer bite than a typical chili bean. It also adds a corn flavor to the chili that works well… Continue reading Chicken Chili – Randy’s
Prime Rib / Chuck Roast – Sous Vide / Oven Seared
INGREDIENTS for the roast: 7 – 10 lbs. of Prime Rib Roast I have used cheaper cuts like USDA Choice Chuck Roast, Chuck Roll and Arm Roast with great results. You need to cut any large fat sections out of the cheaper cuts. After you cut out the fat portions, you can always tie the… Continue reading Prime Rib / Chuck Roast – Sous Vide / Oven Seared
Chicken Stir Fry
This is a twist on a stir fry recipe that allows you to prep the chicken and marinade in advance and sous vide it from frozen while you prepare the vegetables. Serves 4 Serve this with 5 cups of cooked white rice (2 cups rice and 3 cups water or whatever the recipe calls for)… Continue reading Chicken Stir Fry
Chicken Cordon Bleu with White Aged-cheddar Cheese Mornay
Andrew’s Recipe. INGREDIENTS: Chicken: Large chicken breasts Ham Swiss cheese Herb and garlic spices Mornay: (approximate measurements) 5 tablespoons Butter 3 tablespoons Flour (substitute 3 teaspoons of xanthan gum for low carb/keto) 2 cups Milk 2 cups Aged white cheddar cheese 1 tablespoon of garlic herb spices INSTRUCTIONS: Preheat Sous Vide to 158 degrees. Cut… Continue reading Chicken Cordon Bleu with White Aged-cheddar Cheese Mornay