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Have any of you tried cooking your steaks sous vide?
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Good for finishing all kinds of stuff. Beef, chix, pork, veggies etc.
I like fire but I've had food in restaurants cooked this way. I thinks it's great for a lot of things.
I've been using old ice chests to cook in with the Anova. Seems to keep the temp more even.
It wouldnt be faster but it would be awesome flavor wise. They wont dry out at all. Finish on the grill like you normally do.
I just swap grills after 2 to 3 years myself. Bought the expensive ones for years and found the burners and other components just rust away even though the grill design is stainless.
Bought a new grill at Walmart a few months ago for $89, works just as well as the expensive ones. Will be buying a new cheap grill in a few years from now.
That's exactly what I do. Grill buying season coming up soon too. I'll buy whatever is left in October at Lowes or Wal mart. Use it for a couple 3 years and chuck it. I've rebuilt Ducane grills, had the Infrared, and they all last about the same length.
Then do it at 129º
You guys must be getting the wrong gloves if you are getting burned.
Keep in mind that they will not protect against hot liquids or steam since they are very porous.
I used to like prime rib or a good filet. But after eating ahi tuna they were tough as shoe leather in comparison.
I never had a problem with them before. What I actually think happened is they got wet and possibly greasy which has rendered them useless. Even though they appear to be dry, the gloves have been compromised.
Depends on who is doing the eating, but I did make a mistake in my original post. I said 144 when I should have said 134. Good thing I have a cheat sheet in the box....Mike
I do the same but make the old grill a wood or charcoal smoker works great.
I bought one back in '98 when we first moved to Sarasota from North Palm. Honestly it has been sitting out unused for the past 6 plus years while I mainly used my BGE, but just a couple weeks ago I started rehabbing my kettle. The bottom dampers were originally put in with something like a rivet, and all three have failed, so I intended to drill a hole in the kettle and damper and reattach all three with screws and nuts. It will allow a bit more cooking room and flexibility when I'm cooking for more than the wife and I.
This makes sense. Simple, efficient, and you're not wrapping your steak in plastic during cooking.
You could do it with a toaster oven on the patio or dock.
Annnndd... you don't have to drop 100$ or more for another device that will sit in your kitchen next to the electric wok and the crockpot for years and wind up in the neighbors yard sale.
I AM NOT A RACIST
Reg $199 on sale for $129.
Electric wok maybe but we use the crockpot probably 2 times per week every week.
medium rare. I like it with a good sear or char on the outside but a hot blood red center. Bone in ribeyes work the best for this IMHO as the fat helps them get the char i like and it flavors the meat as well. A good porterhouse does as well but usually they're so thin they overcook. Has to be 1.5" or more.
I have tried the boiling method but I believe the real deal is this. It is the thickness of the steak (at least an inch thick), lacerating the fat by cutting putting small lacerations in the fat everywhere to ensure it is cooked and tender (it will melt in your mouth), cooking at the highest heat possible ( I cook steaks on a grille at least 700 F), making sure the steak is set outside the refrigerator until it makes room temperature before cooking (stops the steak from warping or rolling up), after it's cooked let the steak rest for 5 minutes so it can redistribute it's juices.
People overlook this step and I don't understand why. It's one of the most important things you can do when cooking steak. I do it with standing rib roasts too when making prime rib. You have to let it come to room temperature.
And as much as I love the meat, is there anything better then a chunk of beef or pork fat charred on the grill that pops in your mouth on the first chew and then melts all over you taste buds? Same for bacon?
The problem with most stores packaged steaks is that they are way too thin to grill. Then in the butcher case they will have good thicker cuts or you can ask them for thicker cuts. The biggest benefits of those thicker cuts is that you can really sear the outside with a nice crust without over cooking the inside.