Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: ClimberDave on March 12, 2017, 01:16:32 PM
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Just curious after cooking a piece of meat sous vide whats everybody favorite way to sear.
Grill, stove top or torch?
If stove top what kind of pan do you use? Cast iron, stainless, non stick (what kind?)
When I 1st started I used my Weber Kettle but now find its easier to just do it stove top in a cast iron pan. Never liked the results I got with a torch.
I would like to get a larger pan for searing and debating what kind/style I should get.
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If you wanna use cast iron, it's hard to beat a lodge pan or griddle. But sure does put a LOT of smoke into the home. Ever seen this done? It works!!!
60 seconds/side
(https://uploads.tapatalk-cdn.com/20170312/30514904c03565b5cc0cb11b7c5a456c.jpg)
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Agree!
The chimney is the fastest, easiest and most efficient way to sear IMO.
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If you need a new toy. The Cook-Air is a searing machine
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For Sous Vide I use a Flat Top or Cast Iron Pan, that way I get, for me anyway, the best fastest overall sear with little cooking of the meat.
If not Sous Vide I use Grill Grates on my Weber Genesis e-330
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I have used a red hot cast iron pan...Grill Grates on the Weber gasser on high temp....And a MAPP gas torch....My only question about the use of the chimney would be...Shouldn't we allow the 'coals to get far enough along in the process to get rid of the "nasties" that come off charcoal early in the ignition of it all....so that we get clean cooking ;)
I DO like the Cook-Air as another option......
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I have used a red hot cast iron pan...Grill Grates on the Weber gasser on high temp....And a MAPP gas torch....My only question about the use of the chimney would be...Shouldn't we allow the 'coals to get far enough along in the process to get rid of the "nasties" that come off charcoal early in the ignition of it all....so that we get clean cooking ;)
I DO like the Cook-Air as another option......
"Shouldn't we allow the 'coals to get far enough along in the process to get rid of the "nasties" that come off charcoal early in the ignition of it all....so that we get clean cooking ;)"
My question also
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I have used a red hot cast iron pan...Grill Grates on the Weber gasser on high temp....And a MAPP gas torch....My only question about the use of the chimney would be...Shouldn't we allow the 'coals to get far enough along in the process to get rid of the "nasties" that come off charcoal early in the ignition of it all....so that we get clean cooking ;)
I DO like the Cook-Air as another option......
"Shouldn't we allow the 'coals to get far enough along in the process to get rid of the "nasties" that come off charcoal early in the ignition of it all....so that we get clean cooking ;)"
My question also
I agree with your concern. When I use this method the coals have been going for 15 minutes usually. 3/4 grayed over but chimney is nearly full so a great deal of heat. There would be less volatiles doing this than say, adding that chimney-full to twenty unlit coals in the grill or smoker. JMHO ;)
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I use lump when using a chimney. It's about 90% lit when I start. Screaming hot. Works great.
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This works pretty good too.
(http://amazingribs.com/images/accessories/sns_searing.jpg)
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If you wanna use cast iron, it's hard to beat a lodge pan or griddle. But sure does put a LOT of smoke into the home. Ever seen this done? It works!!!
60 seconds/side
(https://uploads.tapatalk-cdn.com/20170312/30514904c03565b5cc0cb11b7c5a456c.jpg)
Yes I forgot to list that in the options. I do sometimes use that as well.
I was considering the Cook Air as well, but not sure how much use it would see...
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If you wanna use cast iron, it's hard to beat a lodge pan or griddle. But sure does put a LOT of smoke into the home. Ever seen this done? It works!!!
60 seconds/side
(https://uploads.tapatalk-cdn.com/20170312/30514904c03565b5cc0cb11b7c5a456c.jpg)
Yes I forgot to list that in the options. I do sometimes use that as well.
I was considering the Cook Air as well, but not sure how much use it would see...
I saw Alton Brown do it with a flank steak for fajitas...never forgot it. .☆´¯`•.¸¸. ི♥ྀ.
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Love my Cook-Air. Fires up fast and gets searing hot.
Love cooking over real wood!
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If you wanna use cast iron, it's hard to beat a lodge pan or griddle. But sure does put a LOT of smoke into the home. Ever seen this done? It works!!!
60 seconds/side
(https://uploads.tapatalk-cdn.com/20170312/30514904c03565b5cc0cb11b7c5a456c.jpg)
Yes I forgot to list that in the options. I do sometimes use that as well.
I was considering the Cook Air as well, but not sure how much use it would see...
I saw Alton Brown do it with a flank steak for fajitas...never forgot it. .☆´¯`•.¸¸. ི♥ྀ.
I saw AB cook skirt steak directly on the charcoal.
Will try that some day
Sent from my SM-G930P using Tapatalk
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This works pretty good too.
(http://amazingribs.com/images/accessories/sns_searing.jpg)
This is what I was thinking. I haven't received mine yet but have been thinking about the sear and I always come back to my SnS
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Agree!
The chimney is the fastest, easiest and most efficient way to sear IMO.
not faster than my wife if I spend money on anything to do with a grill ;) ;) ;)
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I sear on gasser with flat side of Grill Grates, on Kettle with either Vortex or Slow n Sear. Yesterday I put some Grill Grates over the SnS and it worked great. Nearly 600 degrees.
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The best so far for me is CI, but hate how Smokey the house gets. What about CI on gas grill?
Sent from my iPhone using Tapatalk
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If you wanna use cast iron, it's hard to beat a lodge pan or griddle. But sure does put a LOT of smoke into the home. Ever seen this done? It works!!!
60 seconds/side
(https://uploads.tapatalk-cdn.com/20170312/30514904c03565b5cc0cb11b7c5a456c.jpg)
Yes I forgot to list that in the options. I do sometimes use that as well.
I was considering the Cook Air as well, but not sure how much use it would see...
I saw Alton Brown do it with a flank steak for fajitas...never forgot it. .☆´¯`•.¸¸. ི♥ྀ.
I saw AB cook skirt steak directly on the charcoal.
Will try that some day
Sent from my SM-G930P using Tapatalk
This is the best..and it works..just sayin. .☆´¯`•.¸¸. ི♥ྀ.
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I have done this - and like the method.....
Still...one may want to consider that we have for YEARS known the we should not place our meats over charcoal too early - because of all the stuff coming out of it during the "coming up to heat" stage - or before the 'coals are cherry red, with a little white ash-over.....
pssst...That was my "health-o-meter" or public conscience moment for the day. What you do, and you like - is as always - not up to me to judge. ;) :)
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Tee: What you have said about making sure that the coals are up to temperature and ash-over, brings up a question that I have always had. By using the Minion Method with charcoal, can this be an issue? If nothing else, I thought that it may make a poor flavor for the meat. What do you think?
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Tee: What you have said about making sure that the coals are up to temperature and ash-over, brings up a question that I have always had. By using the Minion Method with charcoal, can this be an issue? If nothing else, I thought that it may make a poor flavor for the meat. What do you think?
excellent question. I have not noted a significant difference, however have old man taste buds.
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You know there is always the science/technical side of any method - not just in cooking.
Strictly speaking: We should allow the charcoal to attain the "cherry red - with some white " stage for the cleanest taste
So, what does that tell us about putting food on the grill over charcoal prior to that per - manufacturer state of readiness?
We know that charcoal is a form of wood that has already been burned down in a very controlled manner to the state of charcoal - yet still has a good amount of energy left to expend. SO, while it is cleaner than say... wood, with white smoke boiling out of our cooker...( We have all seen or maybe even done that...? :D) there are still some compounds in the charcoal which will release chemical compounds that cause the meat to taste bitter, or even "creosotey".... Some of these are PAH's, phenols, skatols and the creosols. Yes....they are not good for us and you may have seen mention of the negatives of standing around the fire, sniffing up the smoke coming of of the fats, dripping on the coals....But, we *DO* love cooking outdoors don't we? ;D
So, yes, poor flavor - and possibly more are reasons to consider "optimizing" when we were ready to put meat on the grill.
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I use the SEARZALL and find it produces almost no smoke. It takes a little longer, but I'm happy with the results.