Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: LostArrow on February 18, 2014, 09:31:22 PM
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Sirloin strip , marinated in a little Italian dressing & seasoned with weber steak & chop.
132 F for a little over an hour , then seared in a hot cast iron skillet for 30'sec each side.
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/image-21.jpg)
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/DF3A70AB-4323-40C0-8308-7D521246D13D.jpg)
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/70264485-3A1A-437D-8C0C-F2CFD7925E26.jpg)
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Sounds good...
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Looks as if it is cooked perfectly.
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Tender, juicy cooked perfect med-rare.
Good flavor, very similar to cooking on a gas grill.
Easy cook, seasoned & sealed in two min, crockpot set up in 3.
Put on & left to run errand & when back heated up spaghetti squash , heated fry pan & seared for a minute.
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OOOOOOBaby that looks good ;D
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Ok now I see it.
Looks great!
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What's a gas grill?
Steak is perfect
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Excellent, that steak looks delicious.
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Wow, with results like that, you guys are sure making a believer out of me!
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LA,
You have a perfectly cooked steak, IMO. Strip steaks can be a bit chewy, at least for me. Does the Sous Vide approach alleviate the chewy part any?
Art
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Perfect looking steak LA!
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That looks outstanding.
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That steak just looks perfect.
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Wow, with results like that, you guys are sure making a believer out of me!
Ya, me too. Steak looks great LA.
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Man what a great colour .
and it looks so juicy .
yummy