Cigar Asylum Cigar Forum  

Go Back   Cigar Asylum Cigar Forum > Non Cigar Specialty Forums > Good Eats

Reply
 
Thread Tools Display Modes
Old 04-27-2016, 09:14 AM   #281
CigarNut
Really?
 
CigarNut's Avatar
14
 
Join Date: Jan 2009
First Name: Michael
Location: Clermont, Florida
Posts: 16,447
Trading: (111)
RA
CigarNut has disabled reputation
Default Re: Sous vide

What seasonings/veggies did you include in the bags, Adam?
__________________
Need Beads? Need Five Finger Bags?

2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.
CigarNut is offline   Reply With Quote
Old 04-27-2016, 09:15 AM   #282
T.G
Colonel Dingleberry
 
T.G's Avatar
14
 
Join Date: Mar 2009
First Name: The Other Adam
Posts: 14,588
Trading: (37)
Navy (Served With Honor)
T.G has disabled reputation
Default Re: Sous vide

Oh, and the MAPP gas torch wasn't mine, I just grabbed it from the tool bench. The searzall that failed on me a week or two ago was only being run with propane.
T.G is offline   Reply With Quote
Old 04-27-2016, 09:30 AM   #283
T.G
Colonel Dingleberry
 
T.G's Avatar
14
 
Join Date: Mar 2009
First Name: The Other Adam
Posts: 14,588
Trading: (37)
Navy (Served With Honor)
T.G has disabled reputation
Default Re: Sous vide

Quote:
Originally Posted by CigarNut View Post
What seasonings/veggies did you include in the bags, Adam?
Per bag:
A handful of coarse chopped peeled garlic (about 1/3 cup I would guess)
about half an onion, sliced
1/3 of a head of cilantro, whole, stems and all
2 serrano peppers, sliced
4 fresh bay leaves*
2 tiny sprigs of rosemary (about 1" long each - don't overdo, this stuff will take over)

Divide the materials evenly across both sides of the tri-tip roast.

After I pulled them from the bags and cleaned up the herbs, I coated them with Pappy's Tri-Tip seasoning and seared over mesquite lump.

*: I have a bay leaf tree, so fresh in unlimited quantities is pretty easy for me. If you're buying bay leaf, you can probably just use one leaf torn in half.
T.G is offline   Reply With Quote
Old 04-29-2016, 07:33 AM   #284
jonumberone
Self destructing
 
jonumberone's Avatar
9
 
Join Date: Jun 2010
First Name: Dom
Location: Exit 8A
Posts: 5,585
Trading: (62)
RA
jonumberone has disabled reputation
Default Re: Sous vide

Quote:
Originally Posted by T.G View Post
Anyone else with a searzall starting to see deterioration of the outer screen? I haven't even finished going through the first tank of propane and the outer screen already has a hole forming in it.
Checked my Searzall and there doesn't appear to be any hole forming.
There is a dent right in the center where the flame from the torch is, but it doesn't seem any weaker than the rest of the screen.

Those Tri-tips look fantastic!
Please tell me you seared one off with that weed burner.... You know, in the name of science.

I'm getting close to convincing my wife that she needs a Santa Maria grill. When she eventually caves expect a PM, Adam.
__________________
Stogeyfish: Dammit, I'm gonna miss Tinkerbell!
jonumberone is offline   Reply With Quote
Old 04-30-2016, 06:58 AM   #285
T.G
Colonel Dingleberry
 
T.G's Avatar
14
 
Join Date: Mar 2009
First Name: The Other Adam
Posts: 14,588
Trading: (37)
Navy (Served With Honor)
T.G has disabled reputation
Default Re: Sous vide

Quote:
Originally Posted by jonumberone View Post
Checked my Searzall and there doesn't appear to be any hole forming.
There is a dent right in the center where the flame from the torch is, but it doesn't seem any weaker than the rest of the screen.

Those Tri-tips look fantastic!
Please tell me you seared one off with that weed burner.... You know, in the name of science.

I'm getting close to convincing my wife that she needs a Santa Maria grill. When she eventually caves expect a PM, Adam.

Thanks for checking the searzall, Dom. Maybe the screen was just defective in the first one, the wires that failed were a distinctly different shade of blue/grey than the rest of the screen. Interesting about the dent, the screens on mine are bulged outward slightly. I've wondered about the tight spacing with the larger TS8000 torch.

I did not use the weed burner on the tri-tip. Too many witnesses.

Cool deal on the Santa Maria, lmk.
T.G is offline   Reply With Quote
Old 05-02-2016, 09:43 PM   #286
CigarNut
Really?
 
CigarNut's Avatar
14
 
Join Date: Jan 2009
First Name: Michael
Location: Clermont, Florida
Posts: 16,447
Trading: (111)
RA
CigarNut has disabled reputation
Default Re: Sous vide

FYI, Received an email from Anova -- the Precision Cooker is on sale for Mother's Day for $129 -- a $50 savings.

https://store.anovaculinary.com/2827...10a14-99716765
__________________
Need Beads? Need Five Finger Bags?

2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.
CigarNut is offline   Reply With Quote
Old 05-15-2016, 09:45 AM   #287
bugmenot
Still Watching My Back
 
bugmenot's Avatar
1
 
Join Date: Jan 2009
First Name: Tony
Location: Bay Area
Posts: 97
Trading: (4)
bugmenot is on a distinguished road
Default Re: Sous vide

Quote:
Originally Posted by CigarNut View Post
FYI, Received an email from Anova -- the Precision Cooker is on sale for Mother's Day for $129 -- a $50 savings.

https://store.anovaculinary.com/2827...10a14-99716765
Picked one up and used if last night. No pics as I ate everything too fast, but turned out great! Did a NY and some tips. Seasoning wasn't quite what I am used to, but there's nothing left so that's a good sign.
bugmenot is offline   Reply With Quote
Old 05-15-2016, 10:54 AM   #288
T.G
Colonel Dingleberry
 
T.G's Avatar
14
 
Join Date: Mar 2009
First Name: The Other Adam
Posts: 14,588
Trading: (37)
Navy (Served With Honor)
T.G has disabled reputation
Default Re: Sous vide

Was feeling lazy yesterday, cooked a hanger steak SV. About 8 hours at 130F. Bagged with chopped habaneros, garlic, cilantro, onion, slices of lime and bay leaf. Pappy's santa maria tri-tip seasoning and granulated garlic (about 50-50) before going on the gas grill for a sear. Worked pretty decent for a cut that can be sometimes tricky to not accidentally turn into something with a texture resembling that of chewing on a car tire.
T.G is offline   Reply With Quote
Old 05-16-2016, 04:44 AM   #289
mosesbotbol
That's a Corgi
 
mosesbotbol's Avatar
 
Join Date: Oct 2008
First Name: Moses
Location: Boston
Posts: 5,759
Trading: (6)
Punch
mosesbotbol has a spectacular aura aboutmosesbotbol has a spectacular aura aboutmosesbotbol has a spectacular aura about
Default Re: Sous vide

I have been doing a sous vide technique on steaks that does not require a sous vide...

Put steak in oven as low as it can go (200 f) for like 30-60 minutes depending on size and when it gets to around 100 or so degrees internal temperature, finish it (sear) as you normally would. Comes out great!
__________________
F1 | Port Wine | Welsh Corgi | Campagnolo
mosesbotbol is offline   Reply With Quote
Old 06-05-2016, 04:35 PM   #290
bugmenot
Still Watching My Back
 
bugmenot's Avatar
1
 
Join Date: Jan 2009
First Name: Tony
Location: Bay Area
Posts: 97
Trading: (4)
bugmenot is on a distinguished road
Default Re: Sous vide

Did a cook today for some friends. Small 3lb tri tip at 132 for 6 hours, 3 racks of ribs smoked, grilled asparagus, pineapple, and corn. Tri tip came out excellent! Not sure I'll smoke one again, it was that good.
Attached Thumbnails
Click image for larger version

Name:	IMG_20160605_134844.jpg
Views:	146
Size:	119.4 KB
ID:	17020  
bugmenot is offline   Reply With Quote
Old 06-08-2016, 06:07 PM   #291
Bill86
Snob
 
Bill86's Avatar
 
Join Date: Jul 2010
First Name: Bill
Posts: 6,704
Trading: (67)
Cohiba
Bill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to all
Default Re: Sous vide

So much good food, I had to order one. Just got it today. Any suggestions on what to start with? I'm thinking a large amount of brisket or pork. What would be easiest?

I'll have to buy a giant plastic container tomorrow and probably one of those Lodge cast iron pans.
__________________
I'm drunk......but I'll get drunker! - Doug Stanhope
Bill86 is offline   Reply With Quote
Old 06-08-2016, 06:59 PM   #292
massphatness
Where's my buffaloooo ...
 
massphatness's Avatar
14
 
Join Date: Oct 2008
First Name: Vin
Location: MassHolia
Posts: 11,301
Trading: (206)
ERdM
massphatness has disabled reputation
Default Re: Sous vide

I am partial to tenderloin
Posted via Mobile Device
massphatness is offline   Reply With Quote
Old 06-08-2016, 08:36 PM   #293
T.G
Colonel Dingleberry
 
T.G's Avatar
14
 
Join Date: Mar 2009
First Name: The Other Adam
Posts: 14,588
Trading: (37)
Navy (Served With Honor)
T.G has disabled reputation
Default Re: Sous vide

Quote:
Originally Posted by Bill86 View Post
So much good food, I had to order one. Just got it today. Any suggestions on what to start with? I'm thinking a large amount of brisket or pork. What would be easiest?

I'll have to buy a giant plastic container tomorrow and probably one of those Lodge cast iron pans.

I've found the results to be more impressive with larger, tough roast type cuts. Like chuck roast or the various rounds. They take 18-20 hours to cook (at 131-135F) but they come out so different than how you could get them any other way. There is also something to be said about a 2" thick steak cooked to a perfect medium or medium rare all the way through without the "bullseye" effect. Something that dries out easily like pork chops or boneless chicken breast is also a good demonstration of the process.

That's where I leave off though. I only see this process as another tool, it's certainly not the be-all, end-all.

To me, things like pork butt or brisket, I can get way, way better results with my smokers. Plus, everyone knows that the ONLY true good use of brisket and navel is pastrami. Fish, shellfish, etc. - much better results with my pellet cooker than the whirlpool. Of course, YMMV.
T.G is offline   Reply With Quote
Old 06-12-2016, 02:18 PM   #294
Bill86
Snob
 
Bill86's Avatar
 
Join Date: Jul 2010
First Name: Bill
Posts: 6,704
Trading: (67)
Cohiba
Bill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to all
Default Re: Sous vide

I tried a few chicken breasts, absolutely delicious. I need to swing by Costco or Sams and grab some roasts. Steak sounds great too.
__________________
I'm drunk......but I'll get drunker! - Doug Stanhope
Bill86 is offline   Reply With Quote
Old 06-13-2016, 08:14 PM   #295
CigarNut
Really?
 
CigarNut's Avatar
14
 
Join Date: Jan 2009
First Name: Michael
Location: Clermont, Florida
Posts: 16,447
Trading: (111)
RA
CigarNut has disabled reputation
Default Re: Sous vide

I put a 4 1/2 lb brisket up this evening for a 48 hour cook @ 133 degrees.

I have pureed onion, avocado oil, pepper, garlic, (lots of) tobasco, and some salt in the bag with the brisket. I have used this marinade on Sous Vide Tri-Tip a few times and they came out great, so I have high hopes for the brisket

This will be my longest cook.
__________________
Need Beads? Need Five Finger Bags?

2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.
CigarNut is offline   Reply With Quote
Old 06-15-2016, 10:57 AM   #296
Bill86
Snob
 
Bill86's Avatar
 
Join Date: Jul 2010
First Name: Bill
Posts: 6,704
Trading: (67)
Cohiba
Bill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to all
Default Re: Sous vide

Tried a grass fed ribeye yesterday.

Perfect rare
__________________
I'm drunk......but I'll get drunker! - Doug Stanhope
Bill86 is offline   Reply With Quote
Old 06-16-2016, 09:24 PM   #297
CigarNut
Really?
 
CigarNut's Avatar
14
 
Join Date: Jan 2009
First Name: Michael
Location: Clermont, Florida
Posts: 16,447
Trading: (111)
RA
CigarNut has disabled reputation
Default Re: Sous vide

Quote:
Originally Posted by CigarNut View Post
I put a 4 1/2 lb brisket up this evening for a 48 hour cook @ 133 degrees.

I have pureed onion, avocado oil, pepper, garlic, (lots of) tobasco, and some salt in the bag with the brisket. I have used this marinade on Sous Vide Tri-Tip a few times and they came out great, so I have high hopes for the brisket

This will be my longest cook.
After I took the brisket out of the bath I let it rest for a bit, lightly seasoned it with Cook Shack dry rub and then seared it on a very hot grill for about 90 seconds on each side.

This turned out to be the best brisket that I have made -- much better than my previous one, which turned out very tough (too much salt in my rub leeched out all the moisture).

It's not near as good as the brisket markem makes on his BGE, but I was very happy with it:



Attached Thumbnails
Click image for larger version

Name:	brisket.jpg
Views:	381
Size:	113.1 KB
ID:	17058   Click image for larger version

Name:	sliced.jpg
Views:	382
Size:	104.8 KB
ID:	17059  
__________________
Need Beads? Need Five Finger Bags?

2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.
CigarNut is offline   Reply With Quote
Old 06-17-2016, 07:01 AM   #298
Bill86
Snob
 
Bill86's Avatar
 
Join Date: Jul 2010
First Name: Bill
Posts: 6,704
Trading: (67)
Cohiba
Bill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to all
Default Re: Sous vide

Looks good I might have to try a brisket. Did Italian sausage as well. Good stuff.
__________________
I'm drunk......but I'll get drunker! - Doug Stanhope
Bill86 is offline   Reply With Quote
Old 06-24-2016, 07:13 AM   #299
Bill86
Snob
 
Bill86's Avatar
 
Join Date: Jul 2010
First Name: Bill
Posts: 6,704
Trading: (67)
Cohiba
Bill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to allBill86 is a name known to all
Default Re: Sous vide

Doing shredded pork next any advice? Time, temp or cut?
__________________
I'm drunk......but I'll get drunker! - Doug Stanhope
Bill86 is offline   Reply With Quote
Old 07-07-2016, 12:44 PM   #300
benedic08
Bob's great grandson
 
benedic08's Avatar
3
 
Join Date: May 2010
First Name: Benedic
Location: South Bay, California
Posts: 517
Trading: (8)
Bolivar
benedic08 has a spectacular aura aboutbenedic08 has a spectacular aura about
Default Re: Sous vide

Found this interesting video Adam Savage testing different ways to sear steak after Sous Vide
https://www.youtube.com/watch?v=JB1x0O-bhrw
__________________
benedic08 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -6. The time now is 12:11 PM.


Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
All content is copyrighted jointly by Cigar Asylum and the content provider.