Ha...just go back and find the picture of a rare hamburger. //:o//
Solid solid piece of meat cooked today. I can't wait to do this again. Original plan was to get some lower cost pieces of beef for kids and nicer filets for us adults. After getting a nice cut of skirt steak, I decided we would have that too. Seasoned with evo, kosher salt, pepper, garlic powder, cayenne, and rubbed with chimichurri. Then I flash pre seared them before sealing and placing in the sous vide. I staggered two bags to cook two temps. Ours cooked for almost 6hrs at 131.5 in the bath. Rested for about 10 minutes then finished on the egg for the sear at 700+. Freaking awesome!
Quote from: Raisinhead on May 14, 2017, 09:23:04 PMSolid solid piece of meat cooked today. I can't wait to do this again. Original plan was to get some lower cost pieces of beef for kids and nicer filets for us adults. After getting a nice cut of skirt steak, I decided we would have that too. Seasoned with evo, kosher salt, pepper, garlic powder, cayenne, and rubbed with chimichurri. Then I flash pre seared them before sealing and placing in the sous vide. I staggered two bags to cook two temps. Ours cooked for almost 6hrs at 131.5 in the bath. Rested for about 10 minutes then finished on the egg for the sear at 700+. Freaking awesome!EpicWhy did you do the intial sear?
Quote from: tcdawg on May 14, 2017, 09:56:44 PMQuote from: Raisinhead on May 14, 2017, 09:23:04 PMSolid solid piece of meat cooked today. I can't wait to do this again. Original plan was to get some lower cost pieces of beef for kids and nicer filets for us adults. After getting a nice cut of skirt steak, I decided we would have that too. Seasoned with evo, kosher salt, pepper, garlic powder, cayenne, and rubbed with chimichurri. Then I flash pre seared them before sealing and placing in the sous vide. I staggered two bags to cook two temps. Ours cooked for almost 6hrs at 131.5 in the bath. Rested for about 10 minutes then finished on the egg for the sear at 700+. Freaking awesome!EpicWhy did you do the intial sear?Not positive on why, but I read about people doing it sometimes, so thought I'd try it. I think it helps retain more juice. I'll see if I can dig up an explanation.