Smoking gun sounds great to use during the colder months. I just have a simple Webber and it's not worth the effort after September. Sous Vide and a smoking gun sounds like the right combination.

Thanks!
-TVz

quote:

Originally posted by erj_pilot:

quote:

Originally posted by mcrimm:
Now, you lightly coat with olive oil, apply a spicy rug.......

So exactly what kind of rug is that again? Shag? Deep Pile? Area? Runner? Or were you going some other direction and this requires some kind of toupee? Just confused...

Yeah...I'm giving you crap, mcrimm.


p.s. Looks delicious, Boss! Hope it tasted the same!!

Woops - - - That's a RUB. (I fixed it) The RUB consisted of:

2 tbsp. Paprika
2 tbsp. Black Pepper
1 tsp. White Pepper
1 tsp. Cayenne Pepper (optional, you can use red pepper flakes as well)
1 tbsp. granulated garlic
1 tbsp. granulated onion
1 tbsp. granulated coriander
1 tbsp. dill

The final mix was enough to coat about 6 steaks.

Regarding temperature, I know many people like steaks cooked to 120-130. I prefer them a little more medium at 140. The next ones I do will be at 135.

Since I'm the second generation in my family to walk upright, I tell people, "I don't eat raw meat."

Check out www.seriouseats.com

Mike

So my wife likes her steaks cooked medium well to well (I know, I know...). Is that something that would work with this, and would it at least make the ruined meat a juicier version of well done?

quote:

Originally posted by slabsides45:
So my wife likes her steaks cooked medium well to well (I know, I know...). Is that something that would work with this, and would it at least make the ruined meat a juicier version of well done?

Here's a great area to answer your questions.

http://www.seriouseats.com/201...sous-vide-steak.html

Mike

quote:

Originally posted by 911Boss:
You lost me at 140 degrees

125 is where it is at...



PS, if there is time for Sous Vide, there is time for pictures...


SV-StripP2 by Wayne Wilson, on Flickr


SV-StripPF by Wayne Wilson, on Flickr

Holy crap!! that looks awesome!!!

Thanks for that link mcrimm. Very informative.

I need to try this.

What is the best Sous Vider?

quote:

Originally posted by mcrimm:

quote:

Originally posted by slabsides45:
So my wife likes her steaks cooked medium well to well (I know, I know...). Is that something that would work with this, and would it at least make the ruined meat a juicier version of well done?

Here's a great area to answer your questions.

http://www.seriouseats.com/201...sous-vide-steak.html

Mike

Indeed, that was a great read. Thanks for the link.

Joy, now I have yet another something I gotta buy because of Sigforumiteitis. Tough disease to get over.

quote:

Originally posted by Fenris:
I need to try this.

What is the best Sous Vider?

I purchased this one last December for $126.65.

https://www.amazon.com/gp/prod...sc=1#customerReviews

It was recommended on a number of forums and my son was happy with his.

Last time we were at his house, he cooked a massive prime rib that cost about $125 at Costco. He cooked in a Coleman cooler for about 12 hours.

I also have one of these, with lid, to cook for just the 2 of us but it will hold 4 NY steaks.

https://www.amazon.com/gp/prod...00_s01?ie=UTF8&psc=1

And one of these for larger crowds.

https://www.amazon.com/gp/prod...ilpage?ie=UTF8&psc=1

Watch for sales.

Mike

For my reverse sear I use a low temp oven instead of a sous vide machine. Set the oven temp to about 200. I use a leave in alarm type thermometer set to 125 degrees. Takes about 45 mins to an hour to bring the steak up to temp. I take it out, let it rest for 10-15 mins then sear in a screaming hot skillet. Comes out a perfect med-rare every time.

quote:

Originally posted by Hound Dog:
Do you need anything special, besides a vacuum-sealer?

You can get by with a zip-lock bag, just try to get all the air out. And 140 is a bit too well done for my tastes.

JP

one of my compadres made sous vide filets.

Don't throw away the juice!

That's some fountain of youth chicken soup shit right thar...

quote:

Originally posted by 911Boss:

quote:

Originally posted by TVzombie:
So if I like a wood fired steak, how do I get that smokey goodness after the Sous Vide process?

I'm not against a cast iron sear. But precision and wood smoke without firing up a grill would be perfect.

-TVz

Two options, low heat smoking before going into the water or a touch of liquid smoke in the bag maybe?

You can also fill a chimney-style charcoal lighter up, put some smoke wood on top, and light it. You can get a terrific sear when flame out the top is no longer visible.

quote:

Originally posted by jprebb:

quote:

Originally posted by Hound Dog:
Do you need anything special, besides a vacuum-sealer?

You can get by with a zip-lock bag, just try to get all the air out. And 140 is a bit too well done for my tastes.

JP

On this, to get the air out, you can use the "water displacement method"

https://www.youtube.com/watch?v=XrZPLF0ezw8

it works, been doing that for a year for steaks, roasts, fish, pork.

(This guy, Kenji Lopez-Alt who made the video is a fantastic authority on sous vide cooking)

quote:

Originally posted by Hound Dog:
I'm not 'offended,' it's just like people inserting politics in every single thread. It gets old.

Look at it from OP's perspective. He posts about a good meal he cooked, and the first response is something completely irrelevant. At least post something substantial.

I think you missed the joke.

I'm a new member on this forum and I just have to say I have learned so much in the couple of months that I've been here. And most of it is non gun related. For instance I never heard the term "Sous Vide" until now. Now that I know about it, I'm looking forward to trying it.