Bring a Cold Meat Bag With You to Your Next BBQ
It is almost impossible to talk about sous vide cooking without someone picking up the wet bag. “I don’t want the food to look like it just came out of a wet bag,” they say. “I just don’t like eating out of a wet bag.” These suggestions are not absurd, but they are a little silly, as anyone with any experience of sous vide knows that you must finish the meat with sous vide with some other source of heat. The grill works well.
In fact, if you ever manage to go to another barbecue, lunch, or picnic – you know, with other people – I suggest you bring one of those wet bags of pre-cooked meat, bonus points if the wet bag is cold as well. This may sound like a social crime, but trust me, it will make you the beauty of the BBQ ball.
You just need to be a little careful with your choice of meat. Pre-cooked hot dogs don’t make any sense, but very tender ribs cooked for 12 hours at 175 ℉? It’s great. Simply brush them with sauce and toss them on the grill until the crust forms and they are warm (no more than 10 minutes). Those who made fun of your wet cold meat bag just a few minutes ago will apologize right away. “We are very sorry that we are mocking your bag of meat,” they will say with a mouthful of meat. “We didn’t know that rib meat can fall off the bone so easily and cleanly!”
Ribs aren’t the only meat you should eat before barbecuing. Very thick burgers (135 for 45 minutes for medium) and massive ribeyes with bone (129 for two and a half hours) work well. If you are looking for something fun, exciting and different, twirl the pork legs . Anything large or full of connective tissue or large and full of connective tissue is a good choice. (If you need temperature and cooking times, Anova has them for just about any meat you can think of.) Prolonged, low-temperature cooking in a tightly controlled water bath means the collagen and fat have time to properly melt and blend. and – as with any sous vide food – you end up with a piece of meat that cooks evenly from start to finish.
Alternatively, you can cook the meat a couple of days earlier and then chill it in the refrigerator before barbecuing. ( Meathead says it might even improve the flavor .) Then, when you’re barbecuing, remove the cold meat from the wet bag and blot with paper towels to remove excess moisture, season with a grated or sauce, then discard on a super-hot grill. to get those grill marks / crust / whatever browning you want. I can’t guarantee that your friends and family will never laugh at you again, but they will think twice before putting in your cold wet meat packets.