Whats on the Grill or Smoker?

[srb08]

Just read a post I missed from brother Charlie from earlier this month…miss my smoking buddy already.

Me too!!!

 

[Hinerman]

Bump. Not on the grill yet, but testin out a new gadget santa got me...
View attachment 321434

What is it?

 

[cus_deluxe]

What is it?

Its called a sous vide (pronounced soo veed). Basically a hot water bath where you can set a precise temp (like 134 deg for medium rare steak etc) and more or less hold it at that temp, up to a couple hours. When ready, just sear quickly and you have a perfectly cooked steak every time.

 

[cus_deluxe]

Very common in restaurants that do a lot of steaks and dont have time to cook each one from cold. They can have a dozen medium rare or rare cuts held at the right temp and when an order comes you just pull it out of the bag and a quick sear is all it needs. Pretty cool

 

[srb08]

Bump. Not on the grill yet, but testin out a new gadget santa got me...
View attachment 321434

So, how did it work out?

 

[cus_deluxe]

So, how did it work out?

It did its job well. They are very clear in the instructions that it does best with bigger cuts, steaks at least 1.5" thick, and the ones i had in the freezer werent quite that thick so after the grill they were a touch beyond where i wanted em. Where it really does great is with a whole tenderloin or really as big of a piece as you can fit in your vacuum bag.

 

[srb08]

It did its job well. They are very clear in the instructions that it does best with bigger cuts, steaks at least 1.5" thick, and the ones i had in the freezer werent quite that thick so after the grill they were a touch beyond where i wanted em. Where it really does great is with a whole tenderloin or really as big of a piece as you can fit in your vacuum bag.

Thanks.
Sounds like that might be just the ticket for a thick fillet.

 

[cus_deluxe]

Thanks.
Sounds like that might be just the ticket for a thick fillet.

Yeah im excited to do more "research" lol

 

[GCJenks204]

It did its job well. They are very clear in the instructions that it does best with bigger cuts, steaks at least 1.5" thick, and the ones i had in the freezer werent quite that thick so after the grill they were a touch beyond where i wanted em. Where it really does great is with a whole tenderloin or really as big of a piece as you can fit in your vacuum bag.

I really like the results when I use souls vide for tri tip, going to do one tomorrow even.

 

[cus_deluxe]

I really like the results when I use souls vide for tri tip, going to do one tomorrow even.

The thing that got to mw a little when i opened the thing, theres absolutely no guide on how long to have you stuff in there. Instruction on mine literally say: seal in a bag, cook til its done, sear and enjoy. Well how fuggin long? Lol

 

[cus_deluxe]

I know its damn near impossible to overcook, but still can undercook for sure, especially with big pieces.

 

[GCJenks204]

The thing that got to mw a little when i opened the thing, theres absolutely no guide on how long to have you stuff in there. Instruction on mine literally say: seal in a bag, cook til its done, sear and enjoy. Well how fuggin long? Lol

I hear you there. I do a bunch of googling and searching on YouTube for proven results. Tomorrow the tri tip will swim for about 6 hours before getting kissed by the coals.

I think the leaner cuts go shorter and the ones with greater fat go longer to help it all render.

 

[GCJenks204]

Soups vide is also the best method for reheating BBQ. Pulled pork and brisket are as good as the first time with the exception of softer bark.

 

[cus_deluxe]

Soups vide is also the best method for reheating BBQ. Pulled pork and brisket are as good as the first time with the exception of softer bark.

Ill have to try that, tho usually theres not much leftover with me haha

 

[srb08]

Yeah im excited to do more "research" lol

I really like the results when I use souls vide for tri tip, going to do one tomorrow even.

I think I just might need one.

 

[cus_deluxe]

I think I just might need one.

Mine is the nano
https://anovaculinary.com/anova-pre...M1o77DVJgEl479j8CyLc22KioVu2tw9hoCdy8QAvD_BwE

 

[GCJenks204]

Ill have to try that, tho usually theres not much leftover with me haha

If I am firing up the Weber Smokey Mountain it isn’t just for the three of us. Always cook extra as it takes the same amount of fuel.

I think I just might need one.

Mine is an InkBird, lots of options out there.

 

[srb08]

Mine is the nano
https://anovaculinary.com/anova-pre...M1o77DVJgEl479j8CyLc22KioVu2tw9hoCdy8QAvD_BwE

If I am firing up the Weber Smokey Mountain it isn’t just for the three of us. Always cook extra as it takes the same amount of fuel.


Mine is an InkBird, lots of options out there.

View attachment 322183

My wife just ordered me an Anova.
Some kind of package deal.

 

[GCJenks204]

My wife just ordered me an Anova.
Some kind of package deal.

Stock up on vacuum sealer bags or rolls too. Just upgraded my sealer this week, was having issues with the old one not sealing well enough.

 

[srb08]

Stock up on vacuum sealer bags or rolls too. Just upgraded my sealer this week, was having issues with the old one not sealing well enough.

Thanks.
My wife buys rolls of bags by the case.
We generally have to replace our sealer unit every couple of years. Ours gets used a lot.
If They weren't so large and cumbersome, I'd have a vacuum chamber unit.