I’m in Hot Water Now, or My Attempts at Cooking Sous Vide and Grilling Together

A few weeks ago, I was asked to participate in a sous vide BBQ Blogger challenge.  The objective was to come up with a recipe where the main component started out in a sous vide machine and finished on the grill/smoker.  Sure, why not?  So a few days later, I received this beauty in the mail from SousVide Supreme!  A huge thank you goes out to the folks at SousVide Supreme for asking me to be in this contest!


(NOTE: If you’re looking for my official entry in the SousVide Supreme Sous Vide BBQ Recipe Challenge, click here to jump to it automatically.)

If you’re not familiar with the concept of sous vide cooking, it involves cooking food (sealed up in vacuum-sealed pouches) at a precisely controlled temperature.  Typically the temperatures are lower in range, and the time that it takes to cook is longer.  The nice part about this technique: you will not overcook your food temperature-wise.

For a while there, I was having difficulty coming up with something to try out in the sous vide machine.  Then, as if by divine intervention, I received an email from Joe Bowab of LobsterAnywhere.com asking if I’d like to try out cooking some lobster tails on the grill.  Ding!  My first dish – sous vide surf & turf with smashed potatoes and grilled asparagus.  My wife and I both loved the tenderness of the meats, but while I enjoyed tasting the pure beef, my wife thought it was lacking in flavor.  So below is my first recipe submission.


Sous Vide Surf & Turf with Smashed Potatoes and Grilled Asparagus (Serves 2)


  • 2 Jumbo Lobster tails
  • 2 Thick Cut Ribeye Steaks (at least 2” thick)
  • Santa Maria style seasoning (recipe below if needed)
  • Olive Oil
  • 4 large Russet potatoes
  • 1 bunch asparagus
  • 1/4 cup half-and-half
  • 1/4 cup milk
  • 1 tbsp butter, melted
  • 1 tbsp butter
  • Salt

Santa Maria Style Seasoning

  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic
  • 1 tsp minced parsley
  • 1/4 tsp sugar

For the Surf & Turf

  1. Add water to sous vide machine and set cooking temperature to 120 degrees.
  2. Season steaks liberally with Santa Maria style seasoning and allow to rest for 20 minutes.
  3. Seal steaks and lobster tails in individual vacuum seal pouches and add to sous vide machine once it is at 120 degrees.
  4. Cook steaks and lobster tails in sous vide machine for 2 hours.
  5. Preheat grill to high heat approximately 20 minutes before sous vide cooking is complete.
  6. Remove food pouches from sous vide machine after 2 hours.  Remove steaks and lobster tails from vacuum seal pouches.
  7. Using a set of kitchen shears, split the lobster tails open on the underside of the shell to expose the meat.  Brush with melted butter.
  8. Sear steaks for 3-5 minutes over direct heat on one side.  Flip and sear other side until desired doneness is reached.
  9. Cook lobster tails exposed side down for 1-2 minutes over direct heat.  Flip and cook shell-side down until shell turns a bright red color.

For the Smashed Potatoes

  1. In a medium sized pot, bring salted water to a boil.
  2. Wash & peel potatoes.   Dice and add to boiling water.  Allow to boil for 30 minutes or until fork tender.
  3. Drain water and return to pot.  Add butter, half-and-half, and milk.  Mash and combine together.
  4. Add salt to taste.

For the Grilled Asparagus

  1. Lightly coat the asparagus with olive oil and season with Santa Maria style seasoning.
  2. Grill over medium heat for 3-5 minutes per side (or until light charring forms).

I asked my wife to come up with a recipe as well.  What she came up with was pure genius – the yin to my yang, if you will.  While I went with a hearty, robust meal, Heather came up with a light dinner fare – Rosemary and Garlic Lamb Loin Chops with Roasted Potatoes and Brussels Sprouts.  The marinade in this recipe gave the lamb a wonderful flavor, making this a perfect meal for those believing that less is more.


Rosemary and Garlic Lamb Loin Chops with Roasted Potatoes and Brussels Sprouts (Serves 3)


  • 3 bone-in lamb loin chops, appx. 4-6 ounces each
  • 3/4 cup olive oil
  • 2 tbsp minced rosemary
  • 1 tbsp minced garlic
  • 1 tbsp salt
  • 5 small red potatoes
  • 20-25 Brussels sprouts
  • Seasoned salt

For the Lamb Loin Chops

  1. Combine olive oil, rosemary, garlic, and salt in a resealable plastic bag.
  2. Add lamb loin chops to bag.  Mix chops and marinade together and allow to marinade for at least 4 hours.
  3. Add water to sous vide machine and set cooking temperature to 120 degrees.
  4. Remove chops from marinade.  Pat mostly dry and seal in a single vacuum seal pouch.
  5. Cook chops in sous vide machine for 1 1/2 to 2 1/2 hours.
  6. Pre-heat grill to high heat approximately 20 minutes before sous vide cooking is complete.
  7. Remove pouches from sous vide machine once cooking is complete.  Remove chops from pouches.
  8. Sear over direct heat for 1-2 minutes per side (or until desired doneness is achieved).

For the Roasted Potatoes and Brussels Sprouts

  1. Pre-heat oven to 450 degrees.
  2. Wash and dice potatoes into approximately 1 to 1 1/2 inch cubes.
  3. Lightly coat potatoes and Brussels sprouts in olive oil and season with seasoned salt to taste.
  4. Spray a large pan with pan spray.  Cook potatoes and Brussels sprouts in pan at 450 degrees for 20-30 minutes, or until lightly charred.

I am going head to head with some exceptional chefs and grill masters in this contest for the chance to win one of these Sous Vide machines to keep! So you’re wondering… “Wayne, why did you agree to do this contest?”  Well why not?  It’s something new for me to try!  I enjoyed trying out new recipes with this style of cooking, and my wife saw the food preservation capabilities that this offered.  And how will you help me win?  Well in a few days I will post a link on my Facebook page where you can go vote for the recipes.  Or go give SousVide Supreme a like on their Facebook page.  Don’t forget to vote early and vote often!

(Disclaimer: I was sent the SousVide Supreme to try out as part of a blogger outreach program.  No monetary compensation was received)


Latest posts by Big Wayner (see all)

Author: Big Wayner

Big Wayner is the mad brains behind Big Wayner's BBQ Blog. A full-time RVer, he enjoys sharing his passion for all things BBQ with anyone and everyone he meets.