SconnieQ
New member
With my latest interest sous vide, I've been questioning my enthusiasm for posting sous vide on an SI forum. But I've realized that so many of the things that make me passionate about BBQ, and specifically the SI, go hand-in-hand with sous vide. So it seems appropriate to share information, as well as how to incorporate sous vide with the SI. Here are a few reasons that SI people would also relate to sous vide.
1) Those of us who enjoy BBQ, enjoy low and slow cooking. We are patient. We are frugal. The rewards outweigh time. The ability to use less expensive cuts of meat, and transform them into their truest and most flavorful potential gives us great satisfaction. Fans of sous vide share these same principles.
2) If you have purchased an SI, then you have bought into LazyQ. You have rejected the BBQ snobs and purists. And after some time, you have realized that it's not just LazyQ, it's AwesomeQ! You are trailblazers. Foodies. There is nothing more lazy than SI BBQ... and sous vide. Both processes are so easy to fit within a lazy schedule. And complement each other. From finishing smoked products from the SI, to reheating vac sealed SI leftovers, to just cooking meals on the days when we don't smoke on the SI. It's in our blood.
3) Many of the "gadgets" a lot of us SI folks already own, tend to cross over into sous vide. Vacuum sealers. Cambro containers. Searing devices. So it's a natural fit.
1) Those of us who enjoy BBQ, enjoy low and slow cooking. We are patient. We are frugal. The rewards outweigh time. The ability to use less expensive cuts of meat, and transform them into their truest and most flavorful potential gives us great satisfaction. Fans of sous vide share these same principles.
2) If you have purchased an SI, then you have bought into LazyQ. You have rejected the BBQ snobs and purists. And after some time, you have realized that it's not just LazyQ, it's AwesomeQ! You are trailblazers. Foodies. There is nothing more lazy than SI BBQ... and sous vide. Both processes are so easy to fit within a lazy schedule. And complement each other. From finishing smoked products from the SI, to reheating vac sealed SI leftovers, to just cooking meals on the days when we don't smoke on the SI. It's in our blood.
3) Many of the "gadgets" a lot of us SI folks already own, tend to cross over into sous vide. Vacuum sealers. Cambro containers. Searing devices. So it's a natural fit.
