OTHER INTERESTS > Grillin' & Chillin'
Grillin' and Chillin'
Raisinhead:
--- Quote from: clark123456 on October 18, 2017, 06:30:15 AM ---
--- Quote from: Raisinhead on October 17, 2017, 11:12:40 PM ---Solid dinner tonight. I did sous vide steaks and they came out great!
Seasoned with salt and pepper, topped with some fresh rosemary, then vacuum sealed.
Then cooked in sous vide for 90 min at 129.5 degrees. Dunked in an ice bath for 2 minutes.
Patted dry. Seared in cast iron with clarified butter, brushed on each flip for a total of a few minutes. I seared all sides.
We like medium rare, came out perfect!
--- End quote ---
Damn...looks awesome!
I'm assuming steak dinner means you're double dipping, or just really confident!
Sent from my SM-G930V using Tapatalk
--- End quote ---
Wife has been training for her new job and just aced her test! Everything else has been going well though!
clark123456:
--- Quote from: Raisinhead on October 18, 2017, 07:37:58 AM ---
--- Quote from: clark123456 on October 18, 2017, 06:30:15 AM ---
--- Quote from: Raisinhead on October 17, 2017, 11:12:40 PM ---Solid dinner tonight. I did sous vide steaks and they came out great!
Seasoned with salt and pepper, topped with some fresh rosemary, then vacuum sealed.
Then cooked in sous vide for 90 min at 129.5 degrees. Dunked in an ice bath for 2 minutes.
Patted dry. Seared in cast iron with clarified butter, brushed on each flip for a total of a few minutes. I seared all sides.
We like medium rare, came out perfect!
--- End quote ---
Damn...looks awesome!
I'm assuming steak dinner means you're double dipping, or just really confident!
Sent from my SM-G930V using Tapatalk
--- End quote ---
Wife has been training for her new job and just aced her test! Everything else has been going well though!
--- End quote ---
Awesome!
Sent from my SM-G930V using Tapatalk
tcdawg:
@Raisinhead
ice bath after the sous vide? new one to me. more info
Raisinhead:
--- Quote from: tcdawg on October 18, 2017, 08:02:11 AM ---@Raisinhead
ice bath after the sous vide? new one to me. more info
--- End quote ---
It was my first time trying it, but it keeps internal meat from cooking more during the sear. It seemed to work well.
BigMike:
I have a 3.5lb brisket on the BGE right now. Temperature holding steady at 285.
Used Lane's Brisket Rub and Ancho Espresso Rub.
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