Whats on the Grill or Smoker?

[GCJenks204]

Here are my adventures for today. Tri Tip for a 6 hour sous vide then a kiss of charcoal grill to finish.



Out of the bath


On to the grill.




Rested and ready to eat

 

[srb08]

Here are my adventures for today. Tri Tip for a 6 hour sous vide then a kiss of charcoal grill to finish.



Out of the bath
View attachment 322321

On to the grill.
View attachment 322320

View attachment 322322

Rested and ready to eat



View attachment 322323

View attachment 322325

Out F'ing standing.
My sous vide is supposed to be here this week.
I was trying to decide what to try it out on. I think you just made the decision for me.
What seasoning mix did you use? It looks damn good!

 

[GCJenks204]

Out F'ing standing.
My sous vide is supposed to be here this week.
I was trying to decide what to try it out on. I think you just made the decision for me.
What seasoning mix did you use? It looks damn good!

I used one from the local BBQ shop today. I feel anything like a brisket rub is great. I like peppery with a layer of espresso. Is I didn’t have a glass top induction stove I might finish in cast iron instead of fire.

 

[Mycamaro_68]

Here are my adventures for today. Tri Tip for a 6 hour sous vide then a kiss of charcoal grill to finish.



Out of the bath
View attachment 322321

On to the grill.
View attachment 322320

View attachment 322322

Rested and ready to eat



View attachment 322323

View attachment 322325

I assume you "sous vide" with the rub on the meat? I have just started researching sous vide.

 

[GCJenks204]

I assume you "sous vide" with the rub on the meat? I have just started researching sous vide.

I do, I then sprinkle a little more on to finish

 

[USMC615]

Here are my adventures for today. Tri Tip for a 6 hour sous vide then a kiss of charcoal grill to finish.



Out of the bath
View attachment 322321

On to the grill.
View attachment 322320

View attachment 322322

Rested and ready to eat



View attachment 322323

View attachment 322325

Looks damn good Gary!

 

[USMC615]

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

Checked them out a few min’s ago…def a good deal with the bundle getting either the 16L or 12L cooking container.

 

[Ryan Browne]

For folks wanting to try sous vide before buying, a guy can do a decent job with a beer cooler, some hot water and a thermometer. I wouldn't want to do something like a tri tip just because it takes quite a while, but steaks work great.

 

[Hinerman]

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

2 hours for a steak?!?!?!?

https://recipes.anovaculinary.com/recipe/recipe-sous-vide-medium-rare-strip-steak

 

[Hinerman]

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

And you need vacuum bags, a vacuum sealer and a cooking container:

https://anovaculinary.com/sous-vide-accessories/

 

[cus_deluxe]

And you need vacuum bags, a vacuum sealer and a cooking container:

https://anovaculinary.com/sous-vide-accessories/

2 hours for a steak?!?!?!?

https://recipes.anovaculinary.com/recipe/recipe-sous-vide-medium-rare-strip-steak

Yeah, its a bit of farting around just for one steak obviously. But will be cool for bigger stuff i dont wanna F up haha. Already had a foodsaver and bunch of bag rolls anyway as well

 

[USMC615]

Slow ‘N Sear has their original version for Weber 22’s and other grills that it’ll fit on sale right now, $39.99, ends midnight tomorrow night. Can damn near buy two for what they were years ago when I first got one. They work like a champ. They’ve had the newer Deluxe versions of it, as well as for 26” Webers for sometime now. The 26” version is well worth getting if you have one. Both the Deluxe models work like champs as well. Day and night difference on how long coals burn, and ability to control the temps, compared to the original Weber coal holders or just stacking coals against the grate and sidewall on one side, smoking opposite.

 

[GCJenks204]

And you need vacuum bags, a vacuum sealer and a cooking container:

https://anovaculinary.com/sous-vide-accessories/

One of these days I’ll get a proper container, for now I’ve been getting by with a large stock pot.

 

[cus_deluxe]

Here are my adventures for today. Tri Tip for a 6 hour sous vide then a kiss of charcoal grill to finish.



Out of the bath
View attachment 322321

On to the grill.
View attachment 322320

View attachment 322322

Rested and ready to eat



View attachment 322323

View attachment 322325

seasoned in the bag?

 

[GCJenks204]

seasoned in the bag?

Yes.

 

[cus_deluxe]

Yes.

Seems like thats gotta take things up a notch.

 

[srb08]

My Sous Vide unit showed up this week.
Next weekend I'm going to do a hunk of Pastrami.
30 hrs in the water bath at 145*, then a cool down to 35* before going into a 225* smoker until the internal temp hits 125*.
From what I've read, this process is supposed to produce some outstanding Pastrami.
Should be interesting, we'll see how it turns out.

 

[JohnnyBlade]

Cant wait to hear/see the results! My buddy makes pastrami out of goose breasts and its worth fighting over, no joke
I dont have a clue how he does it but its always delicious. Hes always eager to share the product but recipes not so much. Lol! I figured after moving 2 hrs away he would come off of um a lil but its his work he perfected so i cant blame him. After all i get to reap the rewards sometimes so no complaining here.

 

[ElevatorGuy]

Been busy working but still a little cooking time with the kamado joe. Top round roast from Saturday.

 

[srb08]

Cooked a small hunk of Corned beef in the Sous Vide on Sat. The weather was crap so I decided not to smoke it after cooking. I did have an issue with the first vacuum bag I used. I only had rolls of small bags and the first one leaked. At about two hours in, I noticed water in the cooking bag. Had to pull it out of the water bath, drain, dry the meat and seal in a new bag. I was afraid that the meat was ruined but cooked it anyway.
After 10 hours at 165*, I pulled it, packed the bag in the snow for a bit and refrigerated it.
Earlier today I unbagged and sliced it.
I was pleasantly surprised. Even with the initial bag issue, the meat turned out well. The flavor was great and the texture was perfect. Very thinly sliced, it almost melts on your tongue.
I look forward to experimenting more.
My wife found a recipe for Starbucks Egg bites and wants me to make them in the Sous Vide.