Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: muebe on August 24, 2013, 07:51:30 AM
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Started with a partially frozen dry aged rib eye...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130823_183901_zpsde2c62f6.jpg)
Time to break out the Beer Hop Blend...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130823_183945_zps32d4762a.jpg)
Added just a handful of Beer Hop Pellets to the AMZNPS...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130823_184525_zps2af2f1d8.jpg)
Got Smoke?
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130823_184936_zpse7c7dc9b.jpg)
After one hour of cold smoke I broke out the BP Double Secret...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130823_192134_zpsf1844444.jpg)
Gave it a liberal coating on both sides...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130823_192335_zpsbd456bc0.jpg)
Vac sealed and back into the fridge for the Sous Vide cook....
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130823_192644_zps5265ed85.jpg)
Stay tuned!
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Staying tuned!!
Art
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Could be the cook of the weekend......
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This is going to be good. Not sure if I have the guts to try my first Sous Vide cook with a nice cut of meat like that but than again I'm not Mike :D
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This is going to be good. Not sure if I have the guts to try my first Sous Vide cook with a nice cut of meat like that but than again I'm not Mike :D
That is why I am only doing one 8)
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So I added 100F water to the crock pot this morning and turned on the controller. Set the temp to 132F and took out the steak from the fridge to warm up while I wait...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130824_053757_zpsd681128c.jpg)
30 minutes later we are up to proper temp...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130824_061730_zps6d6b8c43.jpg)
In goes the steak...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130824_061759_zpsc841d8c7.jpg)
See you in 6 hours 8)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130824_061820_zps2f10e3b7.jpg)
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IT'S ALIVE !!!
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So what happened? :-\
Ed
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Be afraid, be very afraid... ;) :D :D :D
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I'm keeping an eye on this cook from the mad professor!
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Ok so 6 hours is up let's take a look...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130824_120106_zps9ae46865.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130824_120158_zps1b2d357d.jpg)
I removed from the bag and patted it dry with paper towels...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130824_120421_zpsc77eac10.jpg)
Time for a quick sear...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130824_120511_zpsad365f69.jpg)
Only went one minute on each side. Plated with salad and Texas Toast...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130824_120850_zpsa7942a57.jpg)
Not that pretty...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130824_120859_zps81e829cd.jpg)
It is what's on the inside that counts...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130824_121010_zps2db4bddc.jpg)
And about the taste and tenderness.... OMFG!!!
I am sold on this Sous Vide thing ;)
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muebe, you are a master at the dry aged grill - I do understand a lot of the advantages of sous vide. But, you seem really impressed with the texture / taste of the finished steak. Help me understand what you think sous vide gave you that your normal methods don't. And, since I KNOW you are already thinking about this, how are you going to get the benefit you see from sous vide along with some good grill marks? ;) :D
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Oh yeah! Really glad it worked out. Wonder how you can make them prettier? But as you said, that is the last area of concern.
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Steaks look perfect on the I interior, muebe :D
When I need to sear meat without affecting the interior I use the infrared grill on the Charmglow. I've done sashimi grade tuna that way and the interior is still cold while the outside exhibits a perfect sear. However I only season with salt in these instances because everything else burns in the intense heat.
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muebe, you are a master at the dry aged grill - I do understand a lot of the advantages of sous vide. But, you seem really impressed with the texture / taste of the finished steak. Help me understand what you think sous vide gave you that your normal methods don't. And, since I KNOW you are already thinking about this, how are you going to get the benefit you see from sous vide along with some good grill marks? ;) :D
Doc I could have went longer with the sear. I think if I went 2 minutes a side the steak still would have been good. Also there are some that use a torch to give the steak a crust. I may give that a try. Or a hot cast iron skillet would give a nice crust also.
Now about the taste and texture. First off the bag actually had very little juices in it. I have seen 3 times as much juice left on my plate after removing the steak from the grill. The moisture stays in the meat. The steak was practically fork tender.
The buttery mouth feel that a dry aged steak normally has was substantially increased. Each bite was the same as the last. Evenly cooked completely through the steak.
The Beer Hop smoke flavor was awesome. It took on great smoke flavor but was not bitter.
And I was impressed on the penetration of flavor there was from the Double Secret steak rub. Not just a surface flavor but almost part of the steak itself. 6 hours of slow cooking for the seasonings to become part of the steak. Very, very flavorful!
I want to thank Rummm for his link in the other post to this site http://www.cookingsousvide.com/
It has a lot of great information and provides times and temps for various cuts of meat!
So I plan on buying a large roaster or rice cooker to do big cuts of meat in. And a simple aquarium air pump can be used with an air stone to help circulate the water so that will be another purchase. Those are cheap and easy to obtain.
My next Sous Vide cook I am thinking a Tri-Tip ;)
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Very good post Mike! That steak looks like it will MELT in your mouth. Very nice. If it were me, finishing on white hot cast iron would give a nice sear without harming whats inside.
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muebe - Thanks! I do understand that how we prepare things makes a difference. I just wanted to understand THIS difference. I appreciate it! I look forward to the saga of the tri-tip!
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Looks great, nice job 8)
What I've been doing lately is SV'ing the steak for about 3 hours at 130°, that way I can leave it on the grill longer for better 'grill marks'.
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/0616FD3.jpg)
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Looks great, nice job 8)
What I've been doing lately is SV'ing the steak for about 3 hours at 130°, that way I can leave it on the grill longer for better 'grill marks'.
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/0616FD3.jpg)
You da man!!!
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I will have to give that a try Rummm!
So 6 hours is overkill?
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That steak looks perfect. I'll be doing sous vide before too long.
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its different. I have never heard of cooking a steak in a pot of water.
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Oh yeah! Really glad it worked out. Wonder how you can make them prettier? But as you said, that is the last area of concern.
I'm thinking a little mushroom veal stock reduction will not only take care of the pretty but add some great flavor also.
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Haven't really researched it but thought that you could cook sous vide for pretty much as long as you wanted as long as you set it for (and reached) the IT you wanted. If that's the case, the issue isn't 6 hours, it's the IT and how long you have the steak on how hot a grill to sear it (since searing for very long cooks the steak more). If that's true, I'd think the hottest grill (or maybe the torch) for the shortest time is the secret.
I'm gonna be really interested to see how the tri-tip comes out.
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Great first run Mike. Not pretty but the steak looks great. Nice job.
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Haven't really researched it but thought that you could cook sous vide for pretty much as long as you wanted as long as you set it for (and reached) the IT you wanted. If that's the case, the issue isn't 6 hours, it's the IT and how long you have the steak on how hot a grill to sear it (since searing for very long cooks the steak more). If that's true, I'd think the hottest grill (or maybe the torch) for the shortest time is the secret.
I'm gonna be really interested to see how the tri-tip comes out.
You can still overcook doing Sous Vide it just takes much longer to do it. Let's just say that it is very forgiving from what I have read ;)
I just wonder if a 3 hour steak comes out just as good or better than a 6 hour steak :-\
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Oh yeah! Really glad it worked out. Wonder how you can make them prettier? But as you said, that is the last area of concern.
I'm thinking a little mushroom veal stock reduction will not only take care of the pretty but add some great flavor also.
I was going to do a Asiago cheese finish on top of it in the broiler but since it is my first time making this I wanted to get the full experience of the steak flavor ;)
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I just wonder if a 3 hour steak comes out just as good or better than a 6 hour steak :-\
I've done both.....couldn't really tell any difference, other than time saved :)
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I just wonder if a 3 hour steak comes out just as good or better than a 6 hour steak :-\
I've done both.....couldn't really tell any difference, other than time saved :)
Good to know thanks Rummm!
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Now that's with a 1"-1½" steak.....any thicker, I would add an hour or two. I'm talking tender steaks like ribeye, NY strip, tenderloin, flat iron or sirloin.
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Very interesting post, thanks all