Steaks.

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  1. #2901
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    Originally Posted by DIB View Post
    I just got an immersion circulator. Anyone have a good sous vide steak recipe?
    2 hours at 135.

  2. #2902
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    Originally Posted by 1stTimeCaller View Post
    Any tips for a guy thinking about getting one?
    I bought this one (https://www.amazon.com/Anova-Culinar.../dp/B00UKPBXM4). Currently on sale for $99. It is well reviewed and I have liked it so far. I saw a bar using one to keep pre-mixed hot toddies hot in a water bath.

    Originally Posted by bushmaster06 View Post
    2 hours at 135.
    I used 130 when I cooked it on saturday and I ended up having to sear it a little longer than I wanted to get it to temp. It still turned out delicious. I used a dry aged rib eye, seared in a cast iron and finished it by butter basting with fresh herbs and garlic.

    What method do you use to sear? Torch? I will have to try 135 for 2 hours, next time.

  3. #2903
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    Originally Posted by DIB View Post
    I bought this one (https://www.amazon.com/Anova-Culinar.../dp/B00UKPBXM4). Currently on sale for $99. It is well reviewed and I have liked it so far. I saw a bar using one to keep pre-mixed hot toddies hot in a water bath.



    I used 130 when I cooked it on saturday and I ended up having to sear it a little longer than I wanted to get it to temp. It still turned out delicious. I used a dry aged rib eye, seared in a cast iron and finished it by butter basting with fresh herbs and garlic.

    What method do you use to sear? Torch? I will have to try 135 for 2 hours, next time.
    either a pan or the flat top.

  4. #2904
    I'm hearing sous vide is great for restaurants, but not so much for home cooking . Jury is still way out.

  5. #2905
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    Originally Posted by Hermit View Post
    I'm hearing sous vide is great for restaurants, but not so much for home cooking . Jury is still way out.
    Why would it not be good for home cooking?

    Have you tried one that was cooked at home that way?

  6. #2906
    Originally Posted by Stinger_1066 View Post
    Why would it not be good for home cooking?

    Have you tried one that was cooked at home that way?
    No, I have not. And now that I think about it, the criticisms I was reading, were in a BBQ forum. Its not a good method for BBQ.

  7. #2907
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    I have only had it for a couple of weeks, but it seems well suited for cooking at home. I don't intend to use it for BBQing. Frankly, I am not sure how you would. Are they saying they cook it in the sous vide and then finish it on the grill or in a smoker?

  8. #2908
    Originally Posted by DIB View Post
    I have only had it for a couple of weeks, but it seems well suited for cooking at home. I don't intend to use it for BBQing. Frankly, I am not sure how you would. Are they saying they cook it in the sous vide and then finish it on the grill or in a smoker?
    Yes. Meathead at Amazing Ribs is all over it ............ but others not so sure. And Amazing Ribs sells a lot of stuff, they're on the commercial side.

    https://amazingribs.com/more-techniq...oker-sous-vide

  9. #2909
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    Originally Posted by DIB View Post
    I bought this one (https://www.amazon.com/Anova-Culinar.../dp/B00UKPBXM4). Currently on sale for $99. It is well reviewed and I have liked it so far. I saw a bar using one to keep pre-mixed hot toddies hot in a water bath.



    I used 130 when I cooked it on saturday and I ended up having to sear it a little longer than I wanted to get it to temp. It still turned out delicious. I used a dry aged rib eye, seared in a cast iron and finished it by butter basting with fresh herbs and garlic.

    What method do you use to sear? Torch? I will have to try 135 for 2 hours, next time.
    My wife bought me this one. Does it have WiFi? The one she got me does. So I can make a packet before I head to the courthouse and start it when I’m about to head home.

    I’m going do ribeyes first.

    Gonna season with garlic, rosemary, salt and pepper. Put two big tabs of butter on each side and in between the steaks so that when it melts the steaks will be bathed in butter. Then I’m gonna sear on a screaming hot cast iron pan.

    Serving with asparagus and risotto.

    I’ve got a pork loin I wanna try with it. I also wanna make a small roast for beef on weck.

    This might be my favorite gift I’ve ever been given. If you are a foody a sous vide is a must.
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  10. #2910
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    Originally Posted by Hermit View Post
    I'm hearing sous vide is great for restaurants, but not so much for home cooking . Jury is still way out.
    People who cook in restaurants tend to know how to cook. A lot of people who only cook at home think they're a lot better than they really are and when someone doesn't come out well it's something else's fault, whether they blame ingredients, equipment, or methods.

  11. #2911
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    Originally Posted by DIB View Post
    I have only had it for a couple of weeks, but it seems well suited for cooking at home. I don't intend to use it for BBQing. Frankly, I am not sure how you would. Are they saying they cook it in the sous vide and then finish it on the grill or in a smoker?
    A restaurant at work does ribs and pastrami sous vide, but they smoke the meat for a few hours before bagging it and putting it in the bath.

    One thing sous vide requires is good planning.

  12. #2912
    Originally Posted by bushmaster06 View Post
    A restaurant at work does ribs and pastrami sous vide, but they smoke the meat for a few hours before bagging it and putting it in the bath.

    One thing sous vide requires is good planning.
    What would happen if you put some ribeyes in the sous vide bath at 8am and then took them out at5pm to sear them?
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  13. #2913
    Theoretically the sous vide holds the steak at the temperature you set it at. You take it out, throw it on the grill and searcit.

    Not sure I’d want meat that sat at 125 degrees for 9 hours.
    Last edited by NickDangerThirdEye; December 12th, 2017 at 02:23 PM.

  14. #2914
    Damn sure I don’t want to take 9 hours to cook a steak.


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  15. #2915
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    Originally Posted by 1stTimeCaller View Post
    What would happen if you put some ribeyes in the sous vide bath at 8am and then took them out at5pm to sear them?
    Originally Posted by NickDangerThirdEye View Post
    Theoretically the soys vide holds the steak at the temperature you set it at. You take it out, throw it on the grill and searcit.

    Not sure I’d want meat that sat at 125 degrees for 9 hours.
    I wouldn't do it. The texture would be way too soft/mushy for me. That's one of the reasons I said it requires good planning.
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  16. #2916
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    Originally Posted by oucub23 View Post
    Damn sure I don’t want to take 9 hours to cook a steak.


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    Two hours unless it's really thick. What really sucked was the 48 hour short ribs I made, but didn't get to try because I was off the day they were ready. Or the other time I made 48 hour short ribs and some **** turned the combi oven off in the middle of the night.
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  17. #2917
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    Originally Posted by 1stTimeCaller View Post
    What would happen if you put some ribeyes in the sous vide bath at 8am and then took them out at5pm to sear them?
    Just grill your damn steaks, hippie.

  18. #2918
    Steven Raichlen is far from my fav TV BBQ show host, but he doesn't do sous vide, he still believes in " low and slow " , but he says the best thing to do is what works for you, if you like it , do it. And usually, if there's any new or exotic way to do BBQ, Raichlen is all in. But he does have a lot of smoker manufacturers sponsoring his show, FWIW.

  19. #2919

    Steaks.

    Originally Posted by Hermit View Post
    Steven Raichlen is far from my fav TV BBQ show host, but he doesn't do sous vide, he still believes in " low and slow " , but he says the best thing to do is what works for you, if you like it , do it. And usually, if there's any new or exotic way to do BBQ, Raichlen is all in. But he does have a lot of smoker manufacturers sponsoring his show, FWIW.
    He’s a tiny little ****er! I helped with one of his classes before where he did a steak salad and showed the reverse sear method. He cooked one steak, I cooked the 30 for the class to enjoy!


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    Last edited by SixBean; December 7th, 2017 at 12:11 PM.

  20. #2920
    Originally Posted by SixBean View Post
    He’s a tiny little ****er! I helped with one of his classes before where he did a steak salad and showed the reverse sear method. He cooked one steak, I could 30 for the class to enjoy!


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    He did a Facebook Live on his personal smokers and grills, this past weekend.... was entertaining


  21. #2921
    Originally Posted by 1stTimeCaller View Post
    What would happen if you put some ribeyes in the sous vide bath at 8am and then took them out at5pm to sear them?
    You'd have some seriously ****ed up meat?

    sous vide. Y'all are gayer than ****.
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  22. #2922






    Cooked on a charcoal grill, flames as high as I could get 'em. 3 minutes a side.

  23. #2923
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    Originally Posted by Slytherin View Post
    You'd have some seriously ****ed up meat?

    sous vide. Y'all are gayer than ****.
    Nah, it's just another tool in the box for me.

  24. #2924
    Originally Posted by ThreeHatBilly View Post






    Cooked on a charcoal grill, flames as high as I could get 'em. 3 minutes a side.
    Looks deelish, but it appears you created a reverse shrinkage situation, comparing the pre-cook pic with post-cook. Or did the beef take a blue pill?

  25. #2925
    Originally Posted by Crazyivan View Post
    Looks deelish, but it appears you created a reverse shrinkage situation, comparing the pre-cook pic with post-cook. Or did the beef take a blue pill?
    Everyone knows that at some angles things look freakishly small. At least that's what my wife tells me


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  26. #2926
    Originally Posted by Crazyivan View Post
    Looks deelish, but it appears you created a reverse shrinkage situation, comparing the pre-cook pic with post-cook. Or did the beef take a blue pill?
    I think it's the angle. In the first pic, I was trying to show how thick the steak was. The second pic was top-down. Though it did actually flatten out a bit when I put it on the grill.

  27. #2927
    Originally Posted by ThreeHatBilly View Post
    I think it's the angle. In the first pic, I was trying to show how thick the steak was. The second pic was top-down. Though it did actually flatten out a bit when I put it on the grill.
    Still looks pretty darn tasty, well done!!

  28. #2928
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    Grilled ribeyes and baked potatoes last night.
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  29. #2929
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    Originally Posted by 1stTimeCaller View Post
    What would happen if you put some ribeyes in the sous vide bath at 8am and then took them out at5pm to sear them?
    I’ve never even heard of this and looked it up.

    Looks rediculous but trendy folks can’t help themselves and MUST participate in whatever the new thing is.

  30. #2930
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    Originally Posted by Final.Answer? View Post
    I’ve never even heard of this and looked it up.

    Looks rediculous but trendy folks can’t help themselves and MUST participate in whatever the new thing is.
    You've never heard of sous vide?

    If you ever order steaks in a restaurant, chances are they were cooked that way.
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  31. #2931
    It's not sous vide, it's "under vacuum". And it's not barbacoa, it's barbecue yo!

  32. #2932
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    Steaks.

    ...
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    Last edited by metes; December 22nd, 2017 at 09:26 PM. Reason: I ate it and forgot to take pictures

  33. #2933
    Originally Posted by DIB View Post
    I bought this one (https://www.amazon.com/Anova-Culinar.../dp/B00UKPBXM4). Currently on sale for $99. It is well reviewed and I have liked it so far. I saw a bar using one to keep pre-mixed hot toddies hot in a water bath.



    I used 130 when I cooked it on saturday and I ended up having to sear it a little longer than I wanted to get it to temp. It still turned out delicious. I used a dry aged rib eye, seared in a cast iron and finished it by butter basting with fresh herbs and garlic.

    What method do you use to sear? Torch? I will have to try 135 for 2 hours, next time.
    I think Santa is bringing me one of these
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  34. #2934
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    Last edited by metes; Yesterday at 09:26 PM. Reason: I ate it and forgot to take pictures
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    Last edited by Mixer!; December 24th, 2017 at 10:33 PM.

  35. #2935
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    Steaks.

    Originally Posted by Mixer! View Post






    4 bone chuck/loin prime rib. Sous Vide for 6 hours blowtorch for 7 mins all around. Easy as pie and tasted as good as any prime rib I’ve ever had! Merry Christmas ****ers!

  36. #2936
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    Originally Posted by metes View Post






    4 bone chuck/loin prime rib. Sous Vide for 6 hours blowtorch for 7 mins all around. Easy as pie and tasted as good as any prime rib I’ve ever had! Merry Christmas ****ers!
    That looks great! I roasted one yesterday. Turned out pretty good, but not as good looking as yours.
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  37. #2937
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    Originally Posted by Stinger_1066 View Post
    That looks great! I roasted one yesterday. Turned out pretty good, but not as good looking as yours.
    Thank you. Everyone was very pleased with it. Leftovers today are gonna be the tits.
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  38. #2938
    Originally Posted by metes View Post
    Thank you. Everyone was very pleased with it. Leftovers today are gonna be the tits.
    It started to look good. I'd go ahead and finish cookin' that son of a **** if I were you.

  39. #2939
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    Originally Posted by tennsooner View Post
    It started to look good. I'd go ahead and finish cookin' that son of a **** if I were you.
    Anyone who didn’t want theirs rare got it finished in a pan. Thanks for the advise tho I’ll be sure to forget it quickly. You can’t uncook meat, start that way and you can make everyone happy. One person liking theirs medium or well done doesn’t mean everyone has to have it medium or well done.

  40. #2940
    Originally Posted by metes View Post
    Anyone who didn’t want theirs rare got it finished in a pan. Thanks for the advise tho I’ll be sure to forget it quickly. You can’t uncook meat, start that way and you can make everyone happy. One person liking theirs medium or well done doesn’t mean everyone has to have it medium or well done.
    Boy....Someones a bit touchy this Christmas. Did Santa shit down your chimney?
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  41. #2941
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    Originally Posted by tennsooner View Post
    Boy....Someones a bit touchy this Christmas. Did Santa shit down your chimney?
    Yeah you sure did.
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  42. #2942
    Merry Xmas to me

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  43. #2943
    Originally Posted by TheBoots View Post
    Merry Xmas to me

    Why, you lousy shunofa****.
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  44. #2944
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    50 day dry-aged, 24oz bone-in ribeye at Old Major, here in Denver. Cooked medium rare, but more like rare. picture doesnt look like much but it was pretty great. mother in law's hand in the photo
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  45. #2945
    Originally Posted by sooner518 View Post
    50 day dry-aged, 24oz bone-in ribeye at Old Major, here in Denver. Cooked medium rare, but more like rare. picture doesnt look like much but it was pretty great. mother in law's hand in the photo
    Did she cut it up for you?


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  46. #2946
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    Our humble holiday table this evening. Small filet, Brussels w/panko & gruyere, GBC, burgundy mushrooms, mashed Ps, White House rolls.
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  47. #2947
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    Originally Posted by PokeJ View Post
    Did she cut it up for you?


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    Ha. She did not. The restaurant cut off the bone and cut it up. Not sure why they do it that way but they do.
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  48. #2948
    Originally Posted by sooner518 View Post
    Ha. She did not. The restaurant cut off the bone and cut it up. Not sure why they do it that way but they do.
    Did your mother in law ever co-star in a Seinfeld episode?

  49. #2949
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    Originally Posted by CZECHVAR View Post
    Did your mother in law ever co-star in a Seinfeld episode?
    i dont know. i dont really watch Seinfeld. but heres a photo of my M-I-L....
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  50. #2950
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    Had a bunch of prime filets and New York’s...