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The Water Cooler
General Discussion
Skipped the smokin' (meat, that is)... tried something new.
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<blockquote data-quote="dennishoddy" data-source="post: 2748295" data-attributes="member: 5412"><p>Its a combo of each. I've done Sous vide several times for my wife because she like her steak thick and well done. Really tough to do on a grill without scorching the outer layer of meat. The lowest setting on my grill will not cool low and slow enough to prevent this. </p><p></p><p>TRdoc mentioned its tough to get the steaks sealed into the vacuum bags. He didn't say why, but I suspect its because some of the juices ran into the seal while it was pulling the air out. I season the steak, by rubbing garlic butter on it, salt, and peper. </p><p></p><p>The secret is to partially freeze the meat before using the vacuum machine. The juices will be retained in the meat. </p><p></p><p>I don't have one of the fancy machines either. I used our electric turkey roaster. It really keeps a constant water temp as long as you keep the lid on it. I have one of the IDevices Bluetooth temp probes that is hanging in the water. By watching the phone, the temp can be monitored without raising the lid. </p><p></p><p>When they get to temp, I use the infrared searing grill to put some nice grill marks on it, and sear the surface. </p><p></p><p>Its kind of a PITA, but the steaks come out perfectly cooked.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 2748295, member: 5412"] Its a combo of each. I've done Sous vide several times for my wife because she like her steak thick and well done. Really tough to do on a grill without scorching the outer layer of meat. The lowest setting on my grill will not cool low and slow enough to prevent this. TRdoc mentioned its tough to get the steaks sealed into the vacuum bags. He didn't say why, but I suspect its because some of the juices ran into the seal while it was pulling the air out. I season the steak, by rubbing garlic butter on it, salt, and peper. The secret is to partially freeze the meat before using the vacuum machine. The juices will be retained in the meat. I don't have one of the fancy machines either. I used our electric turkey roaster. It really keeps a constant water temp as long as you keep the lid on it. I have one of the IDevices Bluetooth temp probes that is hanging in the water. By watching the phone, the temp can be monitored without raising the lid. When they get to temp, I use the infrared searing grill to put some nice grill marks on it, and sear the surface. Its kind of a PITA, but the steaks come out perfectly cooked. [/QUOTE]
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The Water Cooler
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Skipped the smokin' (meat, that is)... tried something new.
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