Bath first,
bark second.

Sous vide for tenderness. Fire for the crust. Short videos, no fluff.

Watch on YouTube Free turkey card

What SousVideQue is

A faceless short-form cooking channel. Every video is one idea: cook it gently in a water bath, then finish it hot on the grill, in a pan, or in smoke to build bark. (Bark here means the dark, flavorful crust on meat - no dogs involved.)

1. Bath
Precise water-bath cook for even doneness edge to edge.
2. Dry
Pat it dry. A wet surface steams instead of browning.
3. Bark
Grill, sear or smoke for color, crust and flavor.

Latest Shorts

Steak searing in a cast iron skillet
Bath first, salt second
 Poultry finishing over glowing coals
Bath first, coals second
 Steak basted with butter in a pan
Low first, hot second
 Sliced steak with a dark crust
Pat dry or no bark
Turkey breast finishing on a grill

Free Thanksgiving turkey card

A one-page time and temp card for a bath-first, smoke-second turkey. Free to view and print. No sign-up.

Open the turkey card

Food-safety note

Times and temps in our videos come from published sources, mainly the USDA Food Safety and Inspection Service (FSIS) and tested sous vide guides such as Serious Eats. USDA lists 165F as the safe minimum internal temperature for poultry; lower sous vide temps rely on longer hold times from those tested guides. Always use a calibrated thermometer, follow the specific source for your cut and thickness, and when in doubt, check the original:

USDA FSIS safe temperature chart · Serious Eats sous vide guides

This page is general information, not professional food-safety advice.