First Sous Vide burger cook

[KJRsmoker]

So I finally received my Joule sous vide cooker.  I originally ordered one from Amazon last week and was excited when it arrived.  However, when I opened it, my excitement soon faded as the device was clearly used and reboxed.  After putting it back in the box, I took it to my nearest Kohl's and returned it at the Amazon counter at customer service.  Not taking any chances, I then ordered it directly from the company itself.  Ordered it on a Friday night and it arrived Tuesday (today).  After downloading the app, syncing it to my phone and wifi, I got it going.  Decided to cook some 50-50 chuck/brisket burgers I made and froze previously.  Cooked the thawed burgers at 132F for 25 minutes then on to the gas grill for about a minute on each side.  AWESOME!!!  I will definitely be cooking my burgers this way from now on.  This weekend I intend to cook some steaks with it. 

[HighOnSmoke]

Congrats on your Joule! Excellent looking burgers!

[teesquare]

Sous Vide will add another dimension to your cooking.  Great looking burgers!

Sometime - try cold smoking  first, then season, vacuum bag - and drop into the Sous Vide....then you can finish back on the grill.

Sous Vide + outdoor cooking = a sum greater than it's parts!

[KJRsmoker]

Congrats on your Joule! Excellent looking burgers!

Thank you.  I'm excited to see what this can do.  My wife was a little skeptical until she tried a bite of my burger. 

[zueth]

Sous Vide will add another dimension to your cooking.  Great looking burgers!

Sometime - try cold smoking  first, then season, vacuum bag - and drop into the Sous Vide....then you can finish back on the grill.

Sous Vide + outdoor cooking = a sum greater than it's parts!

How long are you cold smoking for? I cold smoked a brisket for 1 hour before vacuum packing and didn’t get any smoke or very little. Thanks


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[zueth]

You are going to like the Joule. Can’t believe I haven’t tried burgers yet, going to do that next week. You should try a eye round you will not be disappointed, just make sure and double bag on vacuum seal so it doesn’t leak.


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[teesquare]

Sous Vide will add another dimension to your cooking.  Great looking burgers!

Sometime - try cold smoking  first, then season, vacuum bag - and drop into the Sous Vide....then you can finish back on the grill.

Sous Vide + outdoor cooking = a sum greater than it's parts!

How long are you cold smoking for? I cold smoked a brisket for 1 hour before vacuum packing and didn’t get any smoke or very little. Thanks


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First I should mention that I would NOT recommend cold smoking ground or poultry - unless the temp. can be maintained at or slightly lower than 40F. FOOD SAFETY remains the supreme aspect in everything we do...

I have cold smoked large whole muscle cuts like brisket, boston butts, etc for 3-4 hours. Thick steaks or chops for 1-2 hours.

[bspitt]

Looks fantastic - Congrats on the new toy!

[Agustine]

Sous Vide will add another dimension to your cooking.  Great looking burgers!

Sometime - try cold smoking  first, then season, vacuum bag - and drop into the Sous Vide....then you can finish back on the grill.

Sous Vide + outdoor cooking = a sum greater than it's parts!

Very bad idea with ground meat.
“Don’t forget this one cardinal rule: IF IT CAN’T BE CURED, DON’T SMOKE IT."
The fact remains that you are placing raw meat in an anaerobic atmosphere for one hour where conditions for the development of several types of bacteria may develop, including clostridium botulinum. Smoke cuts off oxygen. Strike one. Next, the well-known “Danger Zone” is universally accepted as 40°F. to 140°F. (4°C. to 60°C.). I don;t think you can run your smoker cooler than the danger Zone in the summer. Strike two. The meat is moist. Strike three.
Bacteria can grow just on the surface of the steak but ground beef can be a breeding ground for bacteria all through the meat.

[teesquare]

Sous Vide will add another dimension to your cooking.  Great looking burgers!

Sometime - try cold smoking  first, then season, vacuum bag - and drop into the Sous Vide....then you can finish back on the grill.

Sous Vide + outdoor cooking = a sum greater than it's parts!

Very bad idea with ground meat.
“Don’t forget this one cardinal rule: IF IT CAN’T BE CURED, DON’T SMOKE IT."
The fact remains that you are placing raw meat in an anaerobic atmosphere for one hour where conditions for the development of several types of bacteria may develop, including clostridium botulinum. Smoke cuts off oxygen. Strike one. Next, the well-known “Danger Zone” is universally accepted as 40°F. to 140°F. (4°C. to 60°C.). I don;t think you can run your smoker cooler than the danger Zone in the summer. Strike two. The meat is moist. Strike three.
Bacteria can grow just on the surface of the steak but ground beef can be a breeding ground for bacteria all through the meat.

A nice explanation of my earlier comment Agustine. Thanks!
Being told what NOT to do is o.k.....But - for me at least - knowing WHY is most helpful for retaining that knowledge.

[zueth]

Thanks for the explanation. I was not going to cold smoke hamburgers, was just curious on what meats and how long people have cold smoked then SV’d and had good smoke flavor.


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