Let's Talk BBQ

Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Las Vegan Cajun on August 04, 2014, 12:32:41 AM

Title: Surf & Turf
Post by: Las Vegan Cajun on August 04, 2014, 12:32:41 AM

First phase was sous vide then finished on the pellet grill with GrillGrates.

Bought a whole 10# loin at Sam's Club for $7.62/lb.  Sous Vide in it's original cryovac package for 8 hours at 130F.
(http://i1142.photobucket.com/albums/n615/ramelancon/314060d4379f64b13ca221faf8fb6c47.jpg)

Put in fridge still in cryovac package overnight then sliced into 1" steaks.
(http://i1142.photobucket.com/albums/n615/ramelancon/f797fb411d054dacd91a2b379fad8421.jpg)

Vacuumed sealed and ready for storage.
(http://i1142.photobucket.com/albums/n615/ramelancon/9e86c5e2d5c17a28b355f6cfdc6b8eaf.jpg)

Seared a couple of them on the Traeger with GrillGrates and a couple of lobster tails to go with them.
(http://i1142.photobucket.com/albums/n615/ramelancon/49cff434a7b9f1bc8c90d24255e9ab3a.jpg)

These strips turned out as tender as any prime strips I have had in the past and paid $20/lb for.  Never again will I pay that kind of money for USDA Prime when I can sous vide USDA Choice and get the same tenderness for a whole lot less $$$$

Title: Re: Surf & Turf
Post by: sparky on August 04, 2014, 02:09:44 AM

which one is mine?  this is going to be good. 

Title: Re: Surf & Turf
Post by: Ka Honu on August 04, 2014, 02:24:00 AM

Now that is a cool idea!

Title: Re: Surf & Turf
Post by: sliding_billy on August 04, 2014, 02:31:43 AM

Looks real good.

Title: Re: Surf & Turf
Post by: HighOnSmoke on August 04, 2014, 06:41:30 AM

Oh yeah! Plate me please!

Title: Re: Surf & Turf
Post by: hikerman on August 04, 2014, 07:02:57 AM

Great looking surf and turf LVC! I'm thinking you are gonna need a few bottles of New Belgium Snapshot Wheat to go with all that tastiness!  8)

Title: Re: Surf & Turf
Post by: pz on August 04, 2014, 07:35:19 AM

I could use one of those for steak and eggs this morning. Good idea to pre cook, then be able to pull from the fridge and quick sear.

Title: Re: Surf & Turf
Post by: ACW3 on August 04, 2014, 08:18:02 AM

Great looking plate.  I need to get a road trip going and come visit you.

I did something similar yesterday.  I took a tri-tip that was pre seasoned and then vacuum sealed, into the sous vide pool.  When it was pulled, I cooled it in the refrigerator for several hours and then put it in the freezer.  I have it ready to use next weekend when we have company.  I can thaw early in the day and then give it a quick sous vide bath and then onto the grill for some good color.  Slice and serve.  I am hoping that by doing the sous vide ahead of time that I can cut down on actual dinner prep time.  We'll see.  Pictures and a report after the company leaves.

Art