Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: FrugalQ on December 21, 2016, 07:24:24 PM
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So I grabbed a few 12oz ribeyes and got it home and read a little. Seasoned with a lil of my house steak rub that I make and sealed up and in the water at 129 for 4 hours. Pulled, ice bath, and then onto a screaming performer with GrillGrates. Amazed at how there was no medium-well grey edge under the sear even on a pretty thin steak. I'm super impressed and I think it's gonna be easier to use frequently than I had originally planned. Plated with some roasted spuds and Brussels with bacon. Topped the steaks with a quick sauce of juices from bag and some homemade balsamic roasted garlic compound butter. So far so good!!
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It's so nice to get 100% of the meat cooked to to your preference, edge to edge, instead of a gradient of doneness.
Welcome to the world of sous vide.
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Great cook! Slide those little green things to Muebe
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Welcome to the delicious world of SV cooking!
Great cook! Slide those little green things to Muebe
Then I will slide them over to Tim :P
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You can slide them my way.
That looks great.
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I'll take them and save you from them..good cook .☆´¯`•.¸¸. ི♥ྀ.
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Looking good!!
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Thanks guys. Bought those steaks in a hurry, can't wait to try something a lil thicker. Gonna fire it up again for our late xmas night dinner. thinking about the 24hr chuckie idea then a quick sear in the CI then whip a lil pan sauce off the juices.
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Welcome to the delicious world of SV cooking!
Great cook! Slide those little green things to Muebe
Then I will slide them over to Tim :P
And I shall eat them with wry smile..... ;) ;D
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Good cook so just slide all to me. :)
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Art you should share some of that nice steak with me! ::)
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Art you should share some of that nice steak with me! ::)
But it's a small steak ???