Missional Meats!
PROBLEM STATEMENT: How do we effectively foster community and open conversations to build close and loving relationships in our present culture?
SOLUTION: Leverage sous vide cooking technology to prepare inexpensive, restaurant quality meats for regular gatherings of family, friends, co-workers, neighbors, and anyone else the Lord brings!
The Theory.
One of the reasons our churches and communities aren’t strong and vibrant is that we don’t really know each other. It is too easy to attend Sunday services, a church small group or Bible study, or even live next to someone without really knowing them, the people in your community. To that end we have found one of the simplest and most effective ways to build relationships is over a meal, especially a GOOD MEAL! Today fewer people know how to prepare such meals and having a good meal at a restaurant is expensive and lacks the personal connection and intimacy of meeting in a home. Thankfully, modern cooking technology has solved this problem by enabling people to create restaurant quality food, at a fraction of the price, with little effort or skill! Explore what it means to engage in hospitality, producing vibrant faith communities, using amazing cooking technology: Sous Vide!
The Process.
Below is the simple process to building vibrant community, all around some epic missional meats!
Step #1 - Missional Investment
Make a relatively small investment to bless countless people and build vibrant community. We have provided a list of essential and recommended purchases for your missional investment!
Step #2 - Meat Selection
Pick a delicious meat option and quantity depending on the type of gathering and the number of people. We have provided a list of both “premium” and “value” meat recommendations below and how to prepare!
Step #3 - Host Gathering
Prepare your food and invite friends, family, co-workers, church small group, neighbors, or a bunch of random people. Serve epic meat and engage guests with games, deep thoughts, stories, prayer, and fun!
Step #4 - Repeat Often!
(See step details below.)
Step #1 - Missional Investment
Required Item
Sous Vide Machine ($70+) - A Sous Vide machine, like the one pictured here, is also known as an “immersion circulator”. This type of cooking technology was once used only occasionally at high-end dining establishments, but is now available for home use. All it does is heat water in a pot to a specified temperature and keep it there…
Why is this useful? Well the hardest thing about cooking meat is making sure it is not overcooked or undercooked, as we have all experienced. Meat “doneness” is determined by internal temperature (medium rare beef is 130F). With this technology simply put your seasoned meat in a bag, drop it in the perfectly heated water bath, and get the perfect doneness throughout the entire piece of meat, every single time! Then just sear the outside on a grill, pan, or in the oven and serve to your guests. Their taste buds will be jumping for joy!
Recommended Items
Cast Iron Skillet ($30+) - This item is the perfect addition for those that don’t have a grill or live in colder climates. Perfectly and quickly sear your sous vide meats for that amazing crust!
Container w/ Lid ($20+) - Most sous vide devices can attach easily to any pot or bowl, but for larger items or longer cooks (evaporation) a large container with a lid is a must!
Costco/Sam’s Club Membership ($70+) - Buy quality meat in bulk at a fraction of the price and freeze some to always be ready for guests!
Vacuum Sealer ($40+) - Produces better results than traditional plastic bags and keeps meat fresher, longer in the fridge or freezer.
Looking for product recommendations?
Checkout out our Missional Meats Tools page!
Step #2a - Meat Selection “Premium”
What makes a cut Premium is amazing marbling and natural tenderness. It needs only simple seasoning and shorter cooking time because of the products inherently high quality. For these qualities you do pay extra, as these cuts usually run between $8 to $30+/lb (still much cheaper than a restaurant).
Ribeye.
Utmost in marbling and flavor. Very tender.
Sous Vide - 134 F for 2.5 Hours
Finish - Cast Iron or Grill
Cost & Quality - $$$ @ 9/10
T-Bone/Porterhouse.
Filet & Strip with a bone to boot.
Sous Vide - 132 F for 2 Hours
Finish - Cast Iron or Grill
Cost & Quality - $$$ @ 8/10
Beef Short Rib.
Rich, decadent, and beefy. Very tender.
Sous Vide - 158 F for 24 Hours
Finish - Cast Iron or Grill
Cost & Quality - $$ @ 10/10
Filet Mignon.
The most tender cut… ever!
Sous Vide - 130 F for 1.5 Hours
Finish - Cast Iron or Grill
Cost & Quality - $$$$ @ 9/10
Prime Rib Roast.
Think Ribeye Steak, but as a roast!
Sous Vide - 135 F for 8-10 Hours
Finish - Broil or Grill
Cost & Quality - $$$ @ 9/10
New York Strip.
Perfectly balanced and great value.
Sous Vide - 133 F for 2 Hours
Finish - Cast Iron or Grill
Cost & Quality - $$ @ 7/10
Step #2b - Meat Selection “Value”
Value Cuts are tend to be naturally tough and often less flavorful. They typically require more aggressive seasoning and much longer cook times to achieve tenderness. If handled well, however, they can be almost as good as Premium Cuts, at significantly less cost. These usually run between $2 to $8/lb.
Pork Tenderloin.
Tender, Juicy, and Lean.
Sous Vide - 138 F for 1.5 Hours
Finish - Cast Iron or Grill
Cost & Quality - $$ @ 7/10
Pork Shoulder.
Pulled pork at its finest!
Sous Vide - 165 F for 24 Hours
Finish - Broil or Smoker
Cost & Quality - $ @ 7/10
Top Sirloin.
Lean, quality steak on a budget.
Sous Vide @ 131 F for 1.5 Hours
Finish - Cast Iron or Grill
Cost & Quality - $$ @ 6/10
Rack of Pork.
The best pork you’ll ever have!
Sous Vide - 138 F for 6 Hours.
Finish - Cast Iron or Grill
Cost & Quality - $ @ 8/10
Beef Brisket.
The best in beefy value.
Sous Vide - 150 F for 24 Hours
Finish - Cast Iron or Smoker
Cost & Quality - $$ @ 7/10
Chuck Roast.
Fatty, Beefy, Tender… nuf said!
Sous Vide @ 134 F for 24-48 Hours
Finish - Cast Iron or Broil
Cost & Quality - $$ @ 8/10
Pork Ribs.
Messy, flavorful, and fall of the bone.
Sous Vide - 156 F for 24 Hours
Finish - Broil or Grill
Cost & Quality - $ @ 7/10
Chicken Thighs.
Tender, Juicy, and Flavorful.
Sous Vide - 167 F for 2-3 Hours
Finish - Cast Iron or Grill
Cost & Quality - $ @ 6/10
Turkey Thighs.
Chicken Thighs… elevated.
Sous Vide @ 150 F for 24 Hours
Finish - Cast Iron or Grill
Cost & Quality - $ @ 7/10
Step #3 - Host Gathering
Invite Guests
Who are people you’d like to get to know better? Prayerfully consider hosting your church small group, neighbors, friends, family, or anyone else in or outside of your faith community! Providing an epic meaty meal is almost impossible for people to refuse and once they’ve tasted and seen… they will definitely be back!
Prepare Meal
Select the perfect missional meat from the above list or come up with your own! Season to your liking, bag, and start cooking! Best thing is even if your guests show up late, you can leave the meat cooking until ready and it won’t affect quality! Then just sear and serve with some bread and a salad bag or any other side!
Foster Community
Use this opportunity to foster deeper community and relationships with your guests. Additional activities include games, a bonfire, a movie, time of prayer and worship, sharing stories, discussing truth, or anything else you can think of… The key is being intentional in getting to know and engage with others in meaningful ways!
