Grillin' and Chillin'

[DOUG]

Ha...just go back and find the picture of a rare hamburger.  //:o//

That will make it worse

[tjsahara00]

opinions are like....

[BeerIAm]

easy sausage on the grill

[BeerIAm]

Went to a pig roast tonight and they cooked it in this thing.  Never seen it before.  It was described to me as not smoking it but sort of microwaving it.  82lb pig cooked in 6 hours.

[Raisinhead]

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!

[clark123456]

Oh man...

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[DOUG]

Nice color
Chim chiminey cheri

[tcdawg]

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!

Epic

Why did you do the intial sear?

[Raisinhead]

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!

Epic

Why 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.

[clark123456]

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!

Epic

Why 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.

I could see it adding flavor after the vacuum sealing and while it cooks in the bag.

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[Raisinhead]

More even cooking and more flavor. Also, potentially safer. Here is an article with a good explanation.

https://recipes.anovaculinary.com/recipe/pre-searing-vs-not-pre-searing-steak-before-cooking-sous-vide

[jc79]

Damn, Jay!  Looks awesome.

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