We not only joined the sous vide cult, the Cult of Circulation, the Circulation Nation, but we also became its avid evangelists. It’s only a matter of time before we showed up on your doorstep to ask if you have heard about our lord and savior Sous Vide Circulation. Be nice.
Barbecue purists may never consider sous vide “real” barbecue, and I can see their point, but the results speak for themselves so loud to have amassed a devoted following. I kid you not. There are sous vide message boards, sous vide magazines, entire cookbooks of sous vide recipes, sous vide social media groups, etc.
Sous Vide is French for “Under Vacuum”. Food is put in a vacuum-sealed bag and cooked in a water bath. Read more about it by clicking here. Believe it or not, this cooking approach has been employed by high-end restaurants for quite some to guarantee delivery of high-quality, tender, and juicy meat in exchange for high dollars. Well, their secret is out and democratized so that you and I could enjoy it at home at a fraction of the price. A one-time purchase of an immersion circulator and a bucket is all you need to do. That’s it.
We ordered ours from Amazon and thanks to its “precision” cooking the results come out perfectly every time. No guessing, no screw-ups, no worries, no anxiety.
Don’t get me wrong. I don’t mind monitoring a smoker for a few hours with a good craft beer in hand, but I don’t always have the luxury of time. So without further ado, let’s get started!
