Sous Vide Journey Inspired by Big George’s BBQ

A Thank You to Big Georges BBQ.

After reading a few threads on Sous Vide here I was curious. It wasn’t until I saw a thread posted by Big Georges BBQ that pushed me into the direction of giving this method of cooking a try.

Being a newbie I wanted to get a Sous Vide device, but didn’t want to spend a lot just to try the new cooking process. I wrestled with the purchase of the Anova 1000 Watt at $169.00, the Anova 750 Watt model which I decided to pass on, and the InkBird 1000 Watt unit at $63.00 – less than half the price. Although the Anovas are smaller and more compact, the larger InkBird wasn’t an issue for me. Coming from an electronics background, I figure the larger unit will radiate and dissipate the heat better. The larger size also means a larger circulation motor for greater efficiency.

The Inkbird ISV-100W WiFi Sous Vide immersion cooker fit my budget and exceeded my expectations. As noted in the instructions, it will ONLY work with 2.4 gig WiFi connection even though it will find your 5.0 and try to connect to it. To save a headache, know your 2.4 network name and settings. You can manually enter the network information to make the set-up easy. For those who have a MAC Address rejection filter, the setup takes a little more work because the MAC Address is not listed on the device or on the unit itself; therefore connect to it with your phone to get the MAC Address and enter it into your router / firewall.

The motor is extremely quiet and manual setup is very simple. There are two APPs for this unit; Inkbird Pro and InkBird Smart:
of the two APPs, I find InkBird Pro to be the better APP for me. It allows easier custom settings in time and temperature for the end user. The app is very basic and has a preset food library, as well as a separate section to enter custom cooking temperature & time settings.

Cooking bins on Amazon are outrageously priced, so I bought a Cambro 10 Liter Food Storage container for $9.00. It’s HDPE and rated NSF, safe for food contact, not that it will ever come in contact with the food itself.

Still experimenting with this very quiet immersion circulator.

Started out experimenting with Sous Vide on eggs. I cooked eggs at 150° for 40 minutes for a perfect soft boiled egg, and eggs at 165° for 40 minutes for perfect hard boiled eggs. The hard boiled eggs had firm, but not rubbery whites, makes an outstanding egg salad sandwich.

Next up was a shopping trip to the base commissary to buy some meat to experiment with. I purchased some chicken thighs and some bone-in pork loin chops.

First into the cooker were the chicken thighs with salt and pepper, I also seasoned under the skin as well. Set the unit to 165° and planning on a three hour cook. The plan here after cooking is to quickly chill and let rest over night. Then before finishing, let the skin dry for a short while, then fry then skin side down in hot oil to crisp the skin and serve.

Seasoned the pork chops with salt and pepper and placed into the refrigerator overnight.

They will go into the water at 145° for 2.5 – 3 hours, quickly cool, then breading the pork chops, and quickly browning them.

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Written by mettablog

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