Thanks. I have wondered about this for ribs and everything else that gets the sous vide and bbq process.

@FireWaterCooking

3 жыл бұрын

Glad it was helpful!

Terrific--I've been wondering about this and my instinct was sous vide first but this really lays it out perfectly. I like particularly the last part where you explain the pre-smoke getting washed away in the sous vide. Great job.

@FireWaterCooking

4 ай бұрын

Glad you enjoyed it!

Good info as always, Darren.

@FireWaterCooking

3 жыл бұрын

Thanks 👍

Appreciate your videos, i've learned a lot. Are rib tips sou vide at the same settings as ribs? Thanks

@FireWaterCooking

2 ай бұрын

Yes they are. Thanks for watching!

Now I'd like to see a side-by-side comparison between water bath sous vide and the new Anova Precision Oven sous vide. Heck I might just do it myself, I'm not a polished video KZread guy so it won't be up to your quality but I'm dying to compare the two, I've noticed the APO seems slightly drier, but that could be my imagination based on the fact that it looks dry compared to the water bath since the juices fall into the pan. Anyway, I'd rather see you do it LOL.

@FireWaterCooking

2 жыл бұрын

Thanks for the comment SanDiegoJoey! your thoughts are appreciated...

Great stuff Darren. If I only want to sous vide them for 24 hours what time would you think I should do that at?

@FireWaterCooking

Жыл бұрын

temp? 155f

@daveshinn7008

Жыл бұрын

Thank you Darren. Yes temp. So 155 then?

Hello. What the reason you pre-smoke at 250 and why for 2½hrs? Trying to learn. I usually smoke at 200.

@FireWaterCooking

Жыл бұрын

250 is my preferred smoking temp

@jaimethiessen

Жыл бұрын

Does 200 not smoke well on your grill?

I preferred smoke first, then sous vide to 170 to break down that collagen better and finish back on smoker 400⁰ or so to set sauce or crust

@FireWaterCooking

Жыл бұрын

cool....

@GetOutSmore

2 ай бұрын

How long at 170?

I'd be interested in seeing this same experiment, but without the rub. I've found that rub can actually block smoke flavor. Just salt and coarse pepper.

@FireWaterCooking

Жыл бұрын

how would "rub" block smoke flavor and salt and pepper would not? does not make any sense.. Smoke would build up as it is attracted to moisture and the colder surface. that is why people spritz their meat when smoking. I am a certified KCBS BBQ judge and 99% of bbq competitors use rubs to season their meat...

@johnwoodard8717

Жыл бұрын

​@@FireWaterCooking Mad Scientist BBQ talked about it a bit. Rub creates almost a barrier since it's so much finer than just salt and pepper. I've tried it, and the difference in smoke flavor was very very noticeable on a pellet grill where smoke flavor is at a premium. I'll try to find the exact video, but I think it was a Rib video. For an offset? Probably doesn't matter, admittedly. But those extra flavors definitely can mask the results of the test even if they don't block any smoke.

@FireWaterCooking

Жыл бұрын

@@johnwoodard8717 I am sorry, but Mad Scientist BBQ guy says a LOT of wrong stuff and does not use science in most of his videos.. He also says Wagyu tallow is Aaron Franklin's secret for brisket and many other falsehoods. He is only after views just like Guga.. If you want real "Science" in bbq, check out AmazingRibs dot com website where they have a "Real" food scientist explain how things work.. Next time you smoke something, give it a spritz with liquid every hour or so and you will be painting your meat with layers of smoke flavor. Jeremy Yoder may have a larger channel than I do, but that does not make him right.

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@FireWaterCooking

3 жыл бұрын

I see all 3 of your comments... :)

@midgeta6864

3 жыл бұрын

@@FireWaterCooking great, thanks, they weren’t showing up on my iPad as I was posting them. Sorry for the duplicates.

Now do smoke before and after 👍

@FireWaterCooking

3 жыл бұрын

I have done that before and found it is a waste of a step... no added benefit for the hassle of firing up the smoker twice..

@TewkyTag

3 жыл бұрын

Aftr because you lose alot in the sous vide from all the fat etc leaving the ribs and watering everything down basically.

Only cooking to 150 IT on the grill seems weird

@FireWaterCooking

Жыл бұрын

science

Good info as always, Darren.

@FireWaterCooking

3 жыл бұрын

Thanks 👍