Our Sous Vide Recipes marry water and fire for extraordinary results. By pairing sous vide with the grill and smoker, a technique we call Sous-Vide-Que, you can get incredibly tender, juicy, safe, and flavorful food, in some cases better than either method can deliver on its own.
It’s especially magical on tough cuts. A long, gentle bath melts connective tissue without overcooking a thing, then a trip to the smoker or a hot grill adds the bark, sear, and smoky flavor that sous vide alone can’t. Try it with smoked sous vide ribs, or turn an inexpensive cut into something special with our sous vide bottom round roast.
