Sous-Vide-Que Marrying The Grill, Smoker, And Sous Vide (cont'd)

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
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 ribs
Create succulent ribs on the smoker or grill by marrying water and fire in this recipe for sous-vide-que St. Louis spare ribs. By starting them in a low and slow sous vide water bath, the ribs are rendered moist and tender before finishing them on the grill for that smoky flavor we all love in tradition BBQ ribs. read more
sous vide que chickens
Ensure moist and tender boneless chicken breasts on the grill every time with this ultimate guide to the sous-vide-que cooking method. By starting the boneless chicken breasts in a low and slow sous vide water bath then finishing them with a flavorful touch of smokiness on the grill and you've got chicken perfection. 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

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