Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: muebe on May 16, 2016, 11:20:56 AM
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Made some Sous Vide Brats. Started with these...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160515_145649_zpsku7k9hbf.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160515_145649_zpsku7k9hbf.jpg.html)
Onions, brown sugar, salt, and butter cooked until onions browned. Then added beer to simmer for 5 minutes then let cool...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160515_152749_zpsqfeg2z7g.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160515_152749_zpsqfeg2z7g.jpg.html)
Brats were then bagged with the beer and onions...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160515_153244_zpsrwdu3a3t.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160515_153244_zpsrwdu3a3t.jpg.html)
Into the bath at 140F for one hour...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160515_153356_zps7kved5ai.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160515_153356_zps7kved5ai.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160515_153400_zpsoiiinq0m.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160515_153400_zpsoiiinq0m.jpg.html)
After an hour the brats were quick seared on the Cook-Air...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160515_193330_zpsrsrcnusi.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160515_193330_zpsrsrcnusi.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160515_193559_zpsuccgo8ln.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160515_193559_zpsuccgo8ln.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160515_193613_zpswj9p6mvu.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160515_193613_zpswj9p6mvu.jpg.html)
The onions and beer from the bag were added back to a pan and reduced the liquid. Then topped on my brat with stone ground mustard and a grilled bun...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160515_194237_zpsacy0lmw7.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160515_194237_zpsacy0lmw7.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160515_194245_zpsy5kkwnyq.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160515_194245_zpsy5kkwnyq.jpg.html)
Then I had a whipped cream cone and gelato for dessert...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160515_205132_zpssipv1u02.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160515_205132_zpssipv1u02.jpg.html)
Way to top my Sunday evening. These brats were unbelievable. So good!
Link to the recipe I used from Nomiku...
http://blog.nomiku.com/post/90611370347/sous-vide-beer-brats-with-caramelized-onions
Ingredients:
6 Pork sausages- raw
1 Large red onion - thinly sliced
2 TBSP butter
12 oz American pale ale (we use locally SF made Mosaic Pale Ale from New Normal Brewery)
1 TBSP brown sugar
Salt to taste
6 hot dog buns - toasted
Steps:
Set up water bath and turn temperature to 60°C (140°F).
In a large skillet on medium heat, melt butter and add onions with brown sugar and salt to taste. Cook until onions are brown (around 20 minutes), turn the heat down low and add 12 oz of pale ale. Simmer for 5 minutes and let cool.
Prepare your gallon sized zip bags or vacuum bags and place three sausages in each. Divide the beer sauce and caramelized onions evenly in half between the two bags. Remove air using the water displacement method to seal or a vacuum sealer and then sous vide at 60°C (140°F) for 1 hour. Take care that the sausages are not overlapping each other.
After an hour, remove bag from water bath and separate the sausages from onions. Fire up your grill or cast iron. Give the sausages a nice little char and serve on a bun with your favorite condiments and the reserved caramelized onions on top.
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These look great Mike! I was thinking of something similar awhile back.
What was the texture like?
Oh by the way....you get points for not boiling your sausages before grilling them! :P
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I,m Getting Hungry! :)
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Brats look excellent Mike! Bookmarked!
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Thanks.......Bookmarked for the weekend.
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Mike, those look excellent - what a great idea. Thanks for the tip!
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These look great Mike! I was thinking of something similar awhile back.
What was the texture like?
Oh by the way....you get points for not boiling your sausages before grilling them! :P
They were the best I have had. Don't want to make them any other way now. Just grill them to the color you like. They have a video too...
http://youtu.be/_c93NVLOQBw
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Another righteous cook by the Wizard!!
Art
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Awesome cook! Bookmarked to try!
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Awesome cook! Bookmarked to try!
X2
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Those look soooooooooo good. Now I have to dig into my freezer for brats I made ;)
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Looks like some great brats Mike!!! Don
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Very interesting. World certainly work great for a crowd.... 4th of July!!
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Thanks Mike, bookmarked .☆´¯`•.¸¸. ི♥ྀ.
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Wow
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Looks good, will have to try that! What were those peppers on the side?
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You're killin' me. Those look fantastic!
Sent from my SM-G900T using Tapatalk
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Looks good, will have to try that! What were those peppers on the side?
Just yellow peppers from a jar
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Looking good Mike.