sous vide / bbq beef

[Rotty]

Off to a bbq at weekend and I am going to sous vide a joint of beef to be put on bbq while there

I have done the beef before (topside works well , 55C for 24-30 hours)

thing is I want the out a rub or maybe a bbq sauce

firstly any suggestions and secondly do I out the rub on when it goes in the vac bag or just before the bbq?

 

[Illgresi]

I would put on a dry rub and leave it in the fridge for 24 hours prior to cooking.

 

[HazardO]

I would do a dry rub, sous vide, and then a sweet/spicy mop to baste on the BBQ.

 

[FrenchTart]

One thing to keep in mind is that you may want to reserve about half the rub for after the sous vide step. There are some schools of thought that the rub flavour is amplified by sous vide and aside from that, adding more rub (i.e. the half you reserved, so your normal amount) prior to the bbq step will help provide a better surface for the bark.

Personally I've not had amazing luck with sous vide and bbq but I know others have. I'll be interested to hear how you find it.

 

[Rotty]

I've done a plain joint of beef SV with nothing but thyme for a friend who was going away and having a BBQ, that came out amazing

thanks for the advice so far folks

 

[FrenchTart]

What cut was it and what temps/times in the sous vide (and then what temp/time on the bbq)?

 

[Maccapacca]

I'd do whatever FrenchTart says

 

[FrenchTart]

Send me £5000 immediately (and a 10% finder's fee to macca).

 

[Rotty]

What cut was it and what temps/times in the sous vide (and then what temp/time on the bbq)?

topside, 55C for 24hrs, I didn't do the BBQ bit but I told him just to do it until 50C int temp