Videos by C.T.P.


Carl's channel on YouTube has over 30 excellent sous vide videos that range from simple to extravagant and demonstrate the versatility of cooking sous vide.    Whether your are a novice or expert I urge you to subscribe to his channel and enjoy his passionate adventure into cooking Sous Vide.  JW

Beef

10-Day Prime Beef Brisket

Published on May 15, 2016


Carl "goes long" with this outstanding beef brisket cook.    A seven-day brine plus a 3 day stay in the bath isn't for the faint of heart but patience here pays off.  Served with his own Southwestern style BBQ sauce. 



Ribeye Steak - Coffee Crusted Prime Bone In 
Published on Apr 23, 2016

"Ok I'm just going to put it out there, if you have not ever tried any of my recipes, JUST SHUT UP AND TRY THIS ONE! Unbelievably good, words can not describe, wife was making um... noises while eating this that's how fricking good it was."

Flank Steak Fajitas
Published on Mar 20, 2016

"So for the first day of Spring I wanted to Sous Vide a flank steak to make fajitas. I seasoned with a homemade taco seasoning which you can find at the link below, I cooked at 140F for 6 hours and it came out GREAT and would highly recommend you try this sometime for something different!"




Hanger Steak
Published Nov 1, 2015 

"Wanted to Sous Vide prepare one of my favorite cuts of meat, the hanger steak or butcher steak, I have even heard them called bistro steaks! The ones I used were about 1.5 lbs each and 1 inch thick. I didn't do any seasoning before putting it in the vacuum bag, and cooked two of them at 138 degrees Fahrenheit for 2 hours, the second set of steaks were cooked for 6 hours 30 minutes. All the steaks came out a fantastic medium and absolutely delicious but the 6.5 hour steak finished with the blow torch was the best!"
Sous Vide Corned Beef
Published on Mar 19, 2015

"Time to show how to make Sous Vide Corned Beef. All it took was 10 hours in a 175 degree F bath. This came out truly incredible and I suggest you make it sometime as it is so easy! Ingredients were corned beef and the spice packet that came with it. Easiest recipe ever!  This was served with sous vide mashed potatoes and carrots. A fantastic St. Patrick's day feast!"
Meatloaf Stuffed with Mac & Cheese, how to NOT exactly do it
Published on Dec 15, 2014

"This was REALLY delicious regardless of how the final product looked. So basically you need at *least* 3 lbs of meat, and should refrigerate your loaf overnight, OR possibly not use a loaf pan and lay the meat flat and roll it up using foil or a flexible cutting board. I refrigerated it the first time I made it so it turned out a lot better. I will make sure to make an updated video someday as this is really frickin tasty and will totally make it again. 141F for 3 hours was the time and temp."


Short Ribs Sous Vide 24 Hours
Published on Jul 1, 2014

"Its time to show you how I make my short ribs, 24 hours at 159F does the trick for a nice braised texture! So good with this merlot sauce, recipe is below. Leave a comment if you have any questions, set up is in the links below as well!"


Burger Sous Vide Medium Rare
Published on Jun 28, 2014

"Time to show how to make a cheeseburger Sous Vide for the summer! 131F for 2 hours and a blowtorch sear really made some fantastic burgers with edge to edge medium rare texture. Ingredients were grass fed ground chuck, colby jack cheese, salt, pepper, baby arugula, tomato and onion."


Filet Mignon with Gorgonzola Cheese Crust
Published on Apr 27, 2014


"Wanted to show the world how to make a great steak and crust combo, these can both be done in the same water bath which makes it so simple! I cooked the filets at 131 degrees Fahrenheit for 2 hours. Came out perfect as most things do using this cooking method!"


Prime Ribeye - Improved 1.5" Thick Bone In
Published on Apr 14, 2014

"Been doing a lot of research about Sous Vide Cooking so I wanted to once again Sous Vide prepare an improved method of my favorite cut of meat, the "cowboy cut" or bone in prime rib eye steak. The ones I used were 1.5 inches thick. After sous vide submersion for 2 hours at 131 degrees I dried of off then coated it with salt and garlic powder. After torching I threw some coarse ground pepper on it and wow, the beef flavor really came out in this delicious medium rare steak. I would highly recommend preparing your steak this way, it truly is unbelievable!"

Filet Mignon Sous Vide with Asparagus
Published on Mar 13, 2014

"Wanted to Sous Vide prepare one of my favorite cuts of meat, the filet, the one I used was about 8 ounces and 1 inch thick. I coated it with a marinade mixture I made from Olive oil, hoisin sauce, onion powder, and black pepper. I cooked the filet at 131 degrees Fahrenheit for 2 hours. Came out a fantastic medium rare and absolutely delicious."


Prime Ribeye - Herb Buttered 2" Thick Bone In  
Published on Jan 26, 2014

"Wanted to Sous Vide prepare my favorite cut of meat, the cowboy cut or bone in prime rib eye steak, the one I used was 2 inches thick. I coated it with a butter mixture I made with garlic powder, onion powder, and chopped fresh rosemary and thyme, and cooked it at 132 degrees Fahrenheit for 2 hours. Came out a fantastic medium rare and absolutely delicious."


Chuck Roast - 48 Hour Sous Vide 
Published on Jan 20, 2014

"Got a nice grass fed chuck roast from the butcher the other day and decided to do a 48 hour Sous Vide slow cooking of the meat. This hamburger meat turned out like prime rib! Truly incredible what low and slow temperature controlled cooking can do, I was completely blown away by how great it tasted."


Eggs

Eggs: my First Attemp
Published on Apr 5, 2014

"So I wanted to try Sous Vide Eggs this morning and this is my video attempt of the first try. 147 Fahrenheit (64 C) for 1 hour was the temperature and time I used. Next time I would probably bump it up to maybe 148 or higher since I like my eggs not as runny, but this had the consistency of a poached egg, without the runny yolk. It was really strange after biting into the egg taco I made to not have egg yolk dripping out the back side. "


Pork

2" Thick Pork Chop with Spicy Mango Honey Sauce

Published on May 1, 2016


"I decided to show what Sous Vide cooking is best at, a nice 2" thick bone in Pork Chop! This is the only way to get a perfectly tender chop cooked all the way through to the temperature of your liking! I made it with a delicious spicy sweet mango chutney that is healthy and easy! I seasoned the chops with Kosher Salt, Black Pepper, and Smoked Paprika. I cooked them in a 145F bath for 3 hours, they came out fantastic! Sauce was made with honey, mangoes, paprika, and cayenne pepper."



Pork Belly with Honey Sriracha Glaze
Published on Jan 2, 2015

"Time to show how to make Pork Belly Sous Vide for the New Year! After a 14 hour cook at 167F and a 450F 25 minute sear in the oven, it came out popping and delicious! What made this dish complete was the sauce. Truly incredible and I suggest you make it sometime! Ingredients were 2lbs Berkshire Pork Belly, salt, pepper, paprika, allspice, cayenne pepper. For the sauce I used Sriracha, Honey, Hoisin Sauce, and ground Valencia Orange Peel."


Pork Tenderloin, Equilibrium Brined with a savory sauce
Published on Nov 5, 2014

"Time to show how to make Pork Tenderloin Sous Vide for the coming winter! After a 24 hour 1% equilibrium brine I cooked the Tenderloins at 135F for 3 hours and a quick sear in a pan with ghee really browned the meat quickly. What made this dish complete was the savory sauce. Truly incredible and I suggest you make it sometime! Ingredients were Pork tenderloins, salt, pepper, ghee (clarified butter), sweet onion, cranberry sauce, chicken broth, fresh rosemary, and balsamic vinegar."


24 Hour Sous Vide Pork Shoulder at 160F
Published on May 21, 2014

"Another and so far the BEST version of pulled pork I have made with the sous vide cooking method! 160F for 24 hours and a blowtorch sear really made some fantastic sandwiches with tons of flavor. I marinated the pork shoulder in a red wine vinegar, dark brown sugar, paprika, cayenne pepper, black pepper and ground cumin marinade overnight and cooked it the next day. Came out fantastic tasting with my east north carolina BBQ sauce topped with some red cabbage slaw."


Shredded Bacon Wrapped Pork Shoulder with East North Carolina BBQ Sauce!
Published on Apr 17, 2014


"Picked up a wonderful piece of pork shoulder and some bacon from the butcher and wanted to of course sous vide cook it! This recipe is very basic and is best used for pulled pork sandwiches.

The seasoning included Salt, Pepper, and brown sugar after removing the bacon from the butts. After removal and seasoning, I blow torched it to make a nice seared crust on the outside. The interior texture turned out fantastic cooking for 22 hours at 157 degrees. Not too medium rare, and not too tough like overcooked pork. As you can see from the video, the meat was the perfect texture for sandwiches and I am telling you as a friend, MAKE THE SAUCE! "


1.5 cups apple cider vinegar
1/2 cup white vinegar
1/4 cup brown sugar
1 Tbsp molasses
1 Tbsp crushed red pepper flakes
1 Tbsp Tabasco or other hot sauce
1 tsp Worcestershire sauce
1 tsp salt
1 tsp black pepper


Shredded Pork Shoulder

Poultry

Boneless Skinless Chicken Thighs Two Ways
How to Sous Vide Cook Frozen Chicken Breast
Buffalo Wings Sous Vide
Duck Sous Vide with Duck Fat Sauteed Broccoli

Sauces & Sweets

Amazing Barbecue Sauce

A great southwestern-style BBQ sauce for beef, pork and poultry.   

 
Sous Vide Chocolate Frosting

Seafood

Sous Vide Lobster Tail
Salmon Sous Vide with Spicy Peach Chutney

Vegetables

Green Beans Sous Vide


Mashed Potatoes Sous Vide 
Carrots Sous Vide 
Corn on the Cob Sous Vide

Venison / Wild Game

Rabbit Hind Legs With a Tangy White Wine Herb Sauce

Equipment / Accessories

Anova 2 Precision Cooker Unboxing, Set Up and Quick Tutorial

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Perfect-SousVide / Perfect-Cheese

Hartsville, South Carolina