Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Agustine on March 12, 2018, 07:09:59 PM
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Had a buddy drop off a few chops from one of his calf elks he raised. Not much there but enough for a stir fry :)
(https://i.imgur.com/m8KIVSs.jpg)
Dusted with Jans rub and vac sealed for the afternoon.
(https://i.imgur.com/muH5ECd.jpg)
Into my sous vide cooker @ 132F for 2 hours
(https://i.imgur.com/uowEb7k.jpg)
(https://i.imgur.com/4ntTbNL.jpg)
(https://i.imgur.com/KYM32aJ.jpg)
All cut up for the stir fry
(https://i.imgur.com/9qALJIM.jpg)
Getting browned in the CI wok
(https://i.imgur.com/XQulKPt.jpg)
My favorite teriyaki
(https://i.imgur.com/1R61Lcj.jpg)
Veggies getting toasty
(https://i.imgur.com/Fl2wY9U.jpg)
Meat and veggies getting to know each other
(https://i.imgur.com/zjq9TZF.jpg)
Dinner is served:
(https://i.imgur.com/WnEs0Sx.jpg)
(https://i.imgur.com/iObkBmf.jpg)
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Bet that was tasty.
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Lookin mighty nice! :thumbup:
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That looks delicious!
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Looks great. How long did you brown for in wok?
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Looks great. How long did you brown for in wok?
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I did the veggies first and after they where close to being done I threw the elk stripes in for a minute or two moving them around so they would get heat on all sides.
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Looks good to me.
Bet that would warm a guy up. :)