Sous Vide BBQ: Delicious Recipes and Precision Techniques That Guarantee Smoky, Fall-Off-The-Bone BBQ Every Time

Greg Mrvich presents a practical guide for home cooks who want to combine precision temperature control with traditional barbecue methods. His approach uses sous vide equipment to ensure meats remain moist and flavorful before they receive their final smoke or char. The book contains fifty recipes that range from backyard staples to more complex dishes. Readers will find instructions for preparing items such as barbecue beef brisket, cedar-plank chicken breast, and carne asada tacos. The text also includes recipes for Mediterranean lamb kebabs, turkey skillet stew, seared wasabi ginger crusted tuna, and Santa Maria tri-tip. Mrvich provides professional tips and step-by-step tutorials to help users master the technique. He explains how to achieve a crispy, caramelized bark on tender meat using either a smoker or a grill for the finishing stage. The content is organized to cover both classic American barbecue traditions and gourmet creations. This volume suits those who own sous vide machines and wish to expand their grilling repertoire without sacrificing texture. It may not appeal to readers seeking only traditional open-flame techniques without modern appliances.