Cooking Method: Sous Vide

Sous vide cooks food in a temperature-controlled water bath so the interior finishes at exactly the doneness you choose. It is especially useful for steaks, chops, chicken breasts, and other cuts where precision matters. AmazingRibs-style sous vide cooking pairs science with control: exact heat prevents overshooting, while a final sear adds the browned crust that water cooking cannot create on its own. When smoke is involved, airflow, fuel quality, and clean combustion matter because good smoke adds complexity while dirty smoke can turn bitter.

Sous Vide And Smoke Ensure Texas Beef Brisket Nirvana

Create mouthwateringly tender Texas-style BBQ beef brisket every time with this recipe for sous vide and smoked brisket. By starting with sous vide, otherwise tough brisket is rendered moist and tender before finishing it on the smoker or grill to add the smoky goodness of traditional brisket.

Melt-In-Your-Mouth Sous Vide And Smoked Pork Belly Recipe

If you like bacon then you’ll love pork belly. Fall apart tender and full of smoky goodness, this recipe for sous-vide-que pork belly is sure to be a crowd favorite. Starting with a low and slow sous vide water bath, the moist and tender pork belly is then smoked and grilled to create a truly amazing dish.

Beef Ribs with Rosemary And Wine Sauce, Sous Vide And Smoked

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.

Melt In Your Mouth Duck Confit, The Sous-Vide-Que Method

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.

Slice Into Juicy And Tender Pork Loin, Sous-Vide-Que Style

Create perfect pork loins every time with this recipe for sous vide and smoked (sous-vide-que) pork loin. Lean pork loin cooks slowly in a sous vide water bath until moist and tender before being finished with indirect heat on the grill until smoky and golden brown. You’ll never look at pork loin the same way.

Crunchy And Lightly Charred Carrots, Sous-Vide-Que Style

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.

Pure Pastrami Perfection, The Sous-Vide-Que Method

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.

Perfect Smoked Ribs Every Time With Sous-Vide-Que

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. Check out the recipe!