My YouTube and GrateTV.com co-host, Jack Waiboer, is a former butcher and South Carolina State Barbecue competition champion. Oh, and he’s a great friend, too. Jack is the first person I thought about when I decided to include these “Talking Chop” segments into this book. It’s been a few years since I talked barbecue with him, but it amazes us how many people are still discovering our old videos.
Jack is a true traditionalist when it comes to barbecue. He’s taught me all about charcoal and whole animal barbecue. So I was a bit surprised to hear that he is yet another pitmaster that has become a fan of sous vide barbecue. In fact, just about every one
of my Talking Chop pit-masters mentioned they are enjoying this new “bag, cook and grill” trend. Similarly, many also mention their affinity for Big Green Eggs.
Here’s a transcribed segment of a recent conversation when we caught up on what’s cooking with the Carolina Pitmaster and meat prophet. It’s lightly edited for clarity.
BW:
What are you cooking at home these days?
JW:
I’m cooking a lot of chicken. We’re cooking a lot of vegetables at my house right now. Believe it or not, my wife is eating better these days than she was before. So it’s all higher quality. And that includes a lot of vegetables. So we’re doing a lot of vegetables at the house. I cook it on the Big Green Egg as much as I can.
BW:
Is the Big Green Egg your “go-to” grill?
JW:
You know, the Big Green Egg sits right there on my patio. So it’s the first one out the door. Of course I still have all the other grills and everything that you need to compete with.
I’ve been messing around a lot lately with sous vide. I’ve been dropping steaks in a bag of boiling water or simmering water
, I should say. Then, using different searing techniques. It’s a good time.
BW:
What’s the last meat you prepared via sous vide?
JW:
I did a 45 day dry aged Ribeye and a prime Tenderloin for mother’s day!
BW:
What’s your overall take on sous vide in barbecue?
JW:
I’m enjoying it. It’s a nice technique. You know, the cool thing about it is when you do this for a while you understand the different techniques of cooking meat, and how it’s all done. I’m not bragging, but I can cook a “perfect steak” pretty much any way I want to cook it. So, whether you do it in the reverse sear or the straight cook, or however you’re smoking, or whatever you’re doing. Sous vide is just another technique to game that.
And what’s cool about it is… it’s really not all that that hard, Bill. You put the steak in the water and let it go for an hour or two. Then you hit it on a super-hot surface. Sear it on the outside. A Big Green Egg does perfect for that. And you know, I’ve also used a cast iron frying pan for sear. I’ve been really messing around with that technique and having a lot of fun and learning something new.
I’m still kind of messing around with sous vide chicken. I’m having a difficult time with it mentally.
I understand the science of the chicken, but not
cooking a piece of chicken to 165 degrees? After a career in the restaurant business it's not necessarily something that you can just let go! So it’s hard to get over that. I did it, and I felt fine about it. I didn’t have any health issues or anything with it. It just was different. I was just very apprehensive about that.
BW:
It’s time for my rapid fire questions. What’s your favorite meat to cook at home?
JW:
A steak.
BW:
How do you like your steak?
JW:
Medium rare
BW:
Is Wagyu worth it?
JW:
Yes.
BW:
What is what’s your favorite heritage breed of Pork?
JW:
I’d have to say a Duroc hog.
BW:
What is the best barbecue joint you’ve ever visited?
JW:
Sweatman’s Barbecue (Holly Hill, SC) in the old days.
BW:
Your favorite chef?
JW:
Thomas Keller.
BW:
What do you like on your hotdog?
JW:
Mustard, onions, and chili.
BW:
One hot dog… meal or snack?
JW:
Snack.
BW:
What is your favorite cheese?
JW:
Muenster.