Sous-Vide-Que Marrying The Grill, Smoker, And Sous Vide

Sous-Vide-Que combines the best of three great cooking methods: grilling, smoking, and sous vide. The results are incredibly tender, juicy, and tasty.

With sous vide, it is practically impossible to overcook food. But the real strength of this method is how evenly it cooks the interior of the food. Grilling and smoking, on the other hand, excel at cooking the exterior of the food. Put those methods together and, magically, 1 + 1 = 3.

Joule sous vide immersion circulator
Ensure extraordinarily tender, juicy, safe, and flavorful foods by marrying water and fire via our sous-vide-que cooking method. Sous vide is a modern way to cook food to perfect temperature, but by combining it with the grill and smoker you can take it to a new flavor level. Here's an introduction to sous-vide-que. read more
three filets mignon cooked differently
Fire meets water with the introduction of the sous-vide-que cooking method. By starting steak in a temperature controlled sous vide water bath, it's rendered perfectly cooked every time. Before hitting the grill, the food is shocked in an ice and water bath to stop cooking so that it can be grilled without overcooking. read more
the perfect sous vide sous-b-q ribeye steak
Grilled ribeye steaks are always a crowd favorite but it is easy to overcook this pricey beef cut. By starting the in a sous vide water bath, the ribeye is slowly cooked at its desired internal temperature in order to ensure it remains moist and tender. The steak is then reverse seared on the grill for smoke and char. read more
Sous-Vide-Que Duck Confit
This recipe takes duck confit to new heights by using the sous vide method for moistness and tenderness along with the grill for smokiness. Here, meaty duck legs are slow cooked in duck fat until fall apart tender before being finished on the grill until it is kissed with smoke and the skin is perfectly crisp. read more
Smoked Sous-Vide-Que BBQ Brisket Recipe
Create mouthwateringly tender BBQ beef brisket every time with this recipe for sous-vide-que brisket. By starting with a low and slow sous vide water bath, otherwise tough brisket is rendered moist and tender before finishing it on the smoker or grill to add the deep, smoky goodness of traditional brisket. read more
Sliced Sous Vide Que Pastrami
Pastrami is the ultimate expression of beef brisket, and it is at its best if you start with sous vide. To begin, prepared corned beef is rendered moist and tender thanks to a low and slow sous vide water bath. The meat is then smoked on the grill, creating mouthwatering sliced pastrami for sandwiches and more. read more
sous vide que BBQ turkey breasts
Sous Vide and the grill and smoke combine to make the best turkey you have ever tasted. This sous-vide-que turkey recipe results in superbly tender and and juicy meat from the low and slow sous vide method, highlighted by the delicate elegance of hardwood smoke and crispy skin that can only be achieved on the grill. read more
Sous-Vide-Que Beef Ribs
Smoked barbecue beef ribs are taken to a new level of deliciousness in this recipe for sous-vide-que beef ribs with rosemary wine sauce. Juicy and tender thanks to a low and slow sous vide cooking, the beef ribs are then smoked on the grill to achieve mouthwateringly flavorful results. A pan sauce rounds out this dish. read more
Sous-Vide-Que Lobster Tail
Cooked to perfection with sous vide then lightly charred on the grill, this sous-vide-que lobster tail recipe is the best grilled lobster you'll ever taste. Poached in butter during a temperature controlled sous vide water bath, the lobster is rendered moist and tender before adding a touch of BBQ smoke and char. read more
Charred Sous-Vide-Que Carrots
Grilling carrots can be a challenge but the addition of sous vide ensures that they are cooked to perfection before being grilled. A temperature controlled water bath cooks the carrots until fork tender. Once perfectly cooked, the carrots a grilled over high heat just long enough to give them a nice char and smoke. read more

sous vide grilled bison ribeye with butter on top

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