Food / Drink What's for Dinner? (Sous Vide Edition)

b00sted

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Did a porterhouse and a strip steak in the new sous vide. They came out great. I want to try searing with a torch next time, I'm not a fan of the cast iron.
 

Flyn

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My burgers were cooked at 136* for 2 hours.

I'm getting better at this. I seasoned with Lawry's, pepper and onion powder before sealing them in the bags. Re-seasoned with Lawry's before searing them in cast iron. I want to try my charcoal grill next time and sear them over direct, high heat.

So juicy. Good flavor. Not the best burgers I ever had but better than $15-$20 burgers in a decent restaurant. They need more sear and more adjusting the seasonings to be perfect.

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So full... My son didn't show up so I ate his, too. I may increase the heat a bit next time. That'll move them from rare to medium/rare.
 

crooks

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I am defrosting this in the fridge right now. I probably should have started yesterday, but oh well. I was trying to have this for Christmas, but I will do the wagyu New York strips I have instead. I will have to cook this for almost 3 days. Stay tuned.

The ranch that has these cows is around 15 minutes from my place, so it is local to me. Kind of nice to have quality meat right down the road from me even though I am forced to order it online and have it shipped from the processing place.

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Can you post raw pics of your NY strips? Lets see some of that awesome marbling.

I recently got some waygu rib eyes. Its not even like steak.
 

Flyn

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Early Christmas present.

My son, Eric, knew I was making sous vide ribs for Christmas Eve so he gave the large container and lid to me early when I told him I was concerned about fitting 3 slabs in my original container. This one is twice the size. Large meats like ribs and brisket will easily fit. :bigthumb:

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You can see how much bigger this one is:

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Lord Tin Foilhat

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Early Christmas present.

My son, Eric, knew I was making sous vide ribs for Christmas Eve so he gave the large container and lid to me early when I told him I was concerned about fitting 3 slabs in my original container. This one is twice the size. Large meats like ribs and brisket will easily fit. :bigthumb:

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You can see how much bigger this one is:

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welcome to the big leagues! i just need to get myself one of those covers
 

Flyn

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I'm following the Sous Vide Everything recipe for my dinner tomorrow.

3 hours smoking in the Weber, 21 hours at 150* sous vide and then finishing on a direct heat charcoal grill.

2 1/2 hours in. Wood chip foil packs are in the back over the flame.

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Some light added.

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EDIT: Sitting outside and the pecan wood smell is making me hungry. Almost time to pull them.
 

Flyn

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Yes, you can. Some of the smell permeates through the bags and the water. You have to get close but the smell is there. (Or, maybe, one of the bags was leaking a little but I didn't have any extra water in any of the bags when I took them out.) When I opened the bags up, the good smell exploded out.

These ribs turned out great. Really juicy and tender. Finishing them on a charcoal grill was the right move. Thumbs up from the entire family.

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No smoke ring but mild smoky flavor and melt in your mouth tenderness. Sweet Baby Ray's for the sauce.

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Would I use this method again? Definitely for the tenderness and juiciness. I'll probably go with a stronger wood than pecan next time to get more smokiness.
 
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