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I've also heard that sous-vide is typically banned in BBQ competitions. A quick google search did find some examples to support it: https://www.texoassociation
by inasio 1y ago
I've also heard that sous-vide is typically banned in BBQ competitions. A quick google search did find some examples to support it:
https://www.texoassociation.org/wp-content/uploads/2023/09/Outlaw-BBQ-Association-Rules.pdf https://www.texoassociation.org/wp-content/uploads/2023/09/O...
- psunavy03 1y agoThat's like saying jet engines are banned in IndyCar. Umm . . . yeah? Because they're competing to see who makes the best SMOKED meat, and sous vide would be using the wrong cooking technique.
- Workaccount2 1y agoPeople would probably do stuff like sous vide and then finish with 5 minutes in the smoker.
- tayo42 1y agoProbably the reverse becasue you want to accurately control the end temperature. And, atleast with a pressure cooker, comes out amazing.
- Swannie 1y agoFrom Meathead's posts, he talks about the smoke only being absorbed in the first part of the cooking. I had assumed that correlated to the temperature... I would be smoking first, then sous vide if I was going for smoke and internal texture. But if you're going for a bark/crust, I am not sure sous vide helps, as the moisture coming out of the meat is part of that process.
- tayo42 1y agoYeah that's probably true about the bark