Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: HighOnSmoke on June 28, 2018, 08:58:05 PM
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Dinner tonight was sous vide sirloin cap steak, also known in Brazil as Picanha. I picked up a package of the sirloin cap steaks
from an online butcher shop, Porter Road. For $15.00 I couldn’t resist the temptation to try them.
(https://photos.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-55d9mrj/0/f3ae914c/L/SirloinCap-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-55d9mrj/A)
I gave them a healthy dose of kosher salt and dry brined them overnight.
(https://photos.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-MtxNNTf/0/97d27a39/L/SirloinCap-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-MtxNNTf/A)
Out of the brine and vacuum sealed.
(https://photos.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-khqBqH7/0/5986c57a/L/SirloinCap-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-khqBqH7/A)
Into the hot tub at 125 for 3.5 hours. We like our steaks on the rarer sides.
(https://photos.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-58jNJMp/0/32e3b78e/XL/SirloinCap-4-XL.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-58jNJMp/A)
Steaks were dried off, given a light dose of olive oil and onto the Weber griddle.
(https://photos.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-xtWxkkF/0/f893c720/L/SirloinCap-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-xtWxkkF/A)
90 seconds per side and about 30 seconds on the fat and they were done at 130 internal temp.
(https://photos.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-jckfgSL/0/f8d31563/L/SirloinCap-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-jckfgSL/A)
Steak is sliced and ready to be plated.
(https://photos.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-NHSrLvJ/0/d7f4ebad/L/SirloinCap-7-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sirloin-Cap-Steak-06-28-18/i-NHSrLvJ/A)
No plated shots as my wife and I shared the steak I cut up. It was definitely filling along with some boxed potatoes and
canned corn.
I will definitely be buying more from them. This was melt in your mouth tender and super delicious! No seasoning was needed
other than the initial salt.
For those interested in Porter Road which is a butcher shop in Tennessee here is the link.
https://porterroad.com/
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I've been considering buying some lamb ribs from them. Glad to hear they have good product ...
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Looks good to me.
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You did a good job on this one. Looks fantastic.
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This company looks interesting. Is the shipping reasonable?
Sent from my iPhone using Tapatalk
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This company looks interesting. Is the shipping reasonable?
Sent from my iPhone using Tapatalk
Free shipping over $100. I have only ordered once so don't know what their shipping is like for under that amount. I know they ship fast. I ordered on Saturday, they shipped Monday and I got it Tuesday.
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Those look great!!
Thanks for the info and the link, have been wanting to find some of that to try someday!! :thumbup:
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Mike you really should GIVE US A WARNING before you do a post like this......OMG I hit the floor when I saw that last picture ;D ;D ;D ;D Wow I love steak & i love the way you cook it...just perfect..... :thumbup:
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Mike what are the advantages of using a SV tub over just using a pot as i do? Do you feel it is a must? Thanks Richard
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Mike what are the advantages of using a SV tub over just using a pot as i do? Do you feel it is a must? Thanks Richard
No real advantage that I see, except in getting a lot of whatever you are cooking in it. When I used my large pot I couldn't use my SV rack as it wouldn't fit along with my Anova. I just like the convenience of the tub I am using. I also have two different lids with cutouts for my Anova which I use for long cooks. One of the cutouts is in the center and the other on the corner.
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Mike what are the advantages of using a SV tub over just using a pot as i do? Do you feel it is a must? Thanks Richard
No real advantage that I see, except in getting a lot of whatever you are cooking in it. When I used my large pot I couldn't use my SV rack as it wouldn't fit along with my Anova. I just like the convenience of the tub I am using. I also have two different lids with cutouts for my Anova which I use for long cooks. One of the cutouts is in the center and the other on the corner.
Thanks so much Mike. I want to start doing long cooks too........on my Christmas List from Santa ;D ;D
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Gosh Mike......that looks awesome!
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Mike, that's looks so good. Porter Road says that they ship it frozen, but do they use dry ice or just cold packs. Looks very interesting and at pretty good prices.
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Mike, that's looks so good. Porter Road says that they ship it frozen, but do they use dry ice or just cold packs. Looks very interesting and at pretty good prices.
I got them with the frozen ice packs. I ordered 4 items and it was packed with 5 packs. Great packaging and in fact I left the ice packs in the box when I got it Tuesday and this morning they were still have frozen. I thought their prices were great on most items, except the chicken. $23 for a whole chicken is a bit high for me, but it might be great chicken.
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Mike those look fantastic :thumbup: