What is Sous Vide?
Sous vide is a method of cooking where a protein or vegetable is placed in a vacuum sealed bag (or ziploc with all air removed) and submerged under water. A device clips to a pot and keeps the water circulating and to an exact temperature. For example, I love steak (does that shock anyone?) and like it perfectly medium rare. In sous vide, I can put my meat in the water bath with the sous vide machine set to 133 degrees. The water will stay at 133 degrees throughout the cook. My meat will never rise about 133 degrees and therefore have the perfect doneness. Once the steak is done, I shock it in an ice water bath for 30-60 seconds to cool the outer edges. I remove it from the bag, dry EXTREMELY well, then sear on a super hot cast iron or bbq for 30 seconds on each side. I could go on and on about sous vide, how I use it weekly for shabbos, and what I cook in it. But let’s get to the point. Why for reheating BBQ?
It reheats your meat perfectly without loosing any moisture. I spend hours tending a fire and making sure the brisket comes out PERFECT. The last thing I want is for customers to end up with dry brisket because they reheated it *gasp* in the microwave! Sure, you could do that, but it’s not fair to the brisket that spent so much time in the smoker for your enjoyment. Therefore, we recommend sous vide or a water bath to reheat your Holy Smokes brisket and meats.