Sous Vide Que Made Easy: How To Deliciously Marry The Grill And Smoker With Sous Vide (Deep Dive Guide Book 1) by Meathead Goldwyn


Sous Vide Que Made Easy: How To Deliciously Marry The Grill And Smoker With Sous Vide (Deep Dive Guide Book 1)
Title : Sous Vide Que Made Easy: How To Deliciously Marry The Grill And Smoker With Sous Vide (Deep Dive Guide Book 1)
Author :
Rating :
ISBN : -
Language : English
Format Type : Kindle Edition
Number of Pages : 234
Publication : Published January 9, 2020

This is version 2, significantly expanded and improved on 12/23/2021By marrying water and fire, by marrying sous vide with the grill or smoker, you get "sous vide que", and you can achieve extraordinary results, in many cases, better than with either cooking method on its own. With this book you will learn all the basics of sous vide along with never-before-published safety info and learn how to use fire and smoke to amp the food up. We'll show you how to sear on a grill, gas or charcoal, on top of a charcoal chimney at well over 1000F, with a torch, and how to add smoke. You'll learn that is better to add smoke and spice after sous vide, get our recommendations on tools, and get links to a growing list of recipes. But most important, we have busted myths and super simplified cooking temperatures and times and you can download and print a great chart.Meathead is one of only 26 living BBQ Hall of Famers.He is the proprietor of the website “Meathead’s AmazingRibs.com,” called “by far the leading resource for BBQ and grilling information” by Forbes. He has been called Chicago Tribune “as brainy as Food Network’s Alton Brown and J. Kenji Lopez-Alt of Serious Eats” by the Chicago Tribune.He is also the author of “ The Science of Great Barbecuing and Grilling.” It was a New York Times bestseller and was named “One of the 100 Best Cookbooks of All Time” by Southern Living Magazine. It was singled out as one of the best cookbooks of 2016 by Wired, BBC, and Epicurious. Meathead is also the author of several ebook cookbooks.Meathead is known for his ability to explain the science of cooking in lay terms and with a sense of humor. He has been a guest on national TV (Rachael Ray), radio (NPRs Science Friday) and featured in large articles in the New York Times, Washington Post, Boston Globe, Chicago Tribune and many more.In a previous life he was a syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell University’s School of Hotel Administration, at Le Cordon Bleu in Chicago, lectured at Yale and many other places, and he has judged food, wine, beer, and spirits all around the world.

Sous Vide Que Made Easy: How To Deliciously Marry The Grill And Smoker With Sous Vide (Deep Dive Guide Book 1) Reviews

  • Kathryn

    Once again, as he did with barbecue in his previous book,
    Meathead: The Science of Great Barbecue and Grilling, Meathead gives us a book that clarifies the mystique around sous vide.

    The book is well-written in several short chapters that get right to the point. With each chapter tightly focusing one aspect of SV only, the Table of Contents becomes particularly valuable in finding just the right needed information in the future. Especially enlightening are the sections on food safety with respect to sous vide.

    This is an invaluable reference for the sous vide user. Highly recommend.

  • John Grana

    Great Introduction to Sous Vide

    If you have never heard of Meathead Goldwyn, prepare to learn, understand cooking techniques, dispel a myth or two and - be entertained the entire time.
    The famous BBQ author, lecturer, teacher and founder of AmazingRibs.com does a great job on introducing Sous Vide and its use with grilling, smoking and searing. If you don’t know what Sous Vide is, this is a great starting point. If you are already using this cooking technique, I’m sure it will expand you knowledge.

  • Mitchell Boling

    A How to Book

    I really like Meathead and use his recipes a lot in my barbecuing and smoking endeavors. I was interested in learning more about how to incorporate Sous Vide with smoking and grilling, with the hope of some new recipes as well. Unfortunately I was left with wanting more, because this book was simply a how to book, with only one recipe. Everything in the book can be easily found online, a lot of it on his website. The book listed ‘more recipes,’ which was a link to his website. Kinda disappointed but will still trust Meathead in my smoking adventures.

  • Mathew

    Smokin sous-vide

    The master of BBQ on how to combine souls vide with smoking and grilling. Perfect! I am definitely going to try upping my sous-vide game with Meathead’s methods.

    Would take off half a star for the links to the website not working. But that’s a minor gripe.