Sous vide/vortex burgers

[bigmikey]

3/4 lb burgers, In the sous vide at 129 for 6 hours, shocked in ice water for 10 minutes while the vortex was getting ready. Seasoned with Tatonka Dust. They were 85 when they went on the kettle. Smoked indirect for about 30 minutes with a chunk of cherry and seared over the top. Topped with some smoked Colby jack, bacon, lettuce, ketchup and mayo. This burger was AMAZING!





























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[jd]

that is impressive ,very nice work.

[THUNDERDOME]

Great pics. Those look delicious

[mcgolden]

Beautiful crust on those burgers!

[austin87]

Man that looks awesome! I have a sous vide circulator on the way. You've done some really cool stuff with yours, can't wait to get to play with it!

[EricD]

THat looks awesome.   
I have a sous vide machine on my wish list.  I've been following all the sous vide discussions trying to learn how to use it!  Why did you ice shock the burgers?

[MikeRocksTheRed]

Wow that looks good!!!  Sous vide is still on my wish list.  I do redneck sous vide brats from time to time though...take a foodsavered pack (usually 2) brats out of the freezer and put them in a pot of water on the stove on low for a few hours.  I finish them off on my smokey joe.  Makes for an easy working from home lunch.

[bigmikey]

Thanks fellas, these were great burgers,  definitely will be doing again

[Travis]

Thanks fellas, these were great burgers,  definitely will be doing again

Wow, those burgers look amazing! Don't know much about the Sous vide. Do you think that even pink across the entire burger come from the machine, reverse searing, or both? That looks crazy good. Thanks

[bigmikey]

The pink is from cooking at a lower temp in the sous vide. It gives you the ability to eat a perfectly safe burger that is rare /medium rare

[Travis]

The pink is from cooking at a lower temp in the sous vide. It gives you the ability to eat a perfectly safe burger that is rare /medium rare

Very cool. Have to look into that. Thanks!