goEMAW.com bbq, smoking, grilling, etc. thread!

[BW]

Dudes, don't know if it has been talked about on here, but the Anova sous vide dealie is legit.

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It really is great! Seems like 6 hours may have been longer than you'd want on that ribeye. Was there any strange texture for the meat? Looks awesome though!

Nope, no issues at all. Perfect. Did a 5 lb prime rib a few weeks ago for 24 hours.

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[8manpick]

Dudes, don't know if it has been talked about on here, but the Anova sous vide dealie is legit.

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It really is great! Seems like 6 hours may have been longer than you'd want on that ribeye. Was there any strange texture for the meat? Looks awesome though!

Nope, no issues at all. Perfect. Did a 5 lb prime rib a few weeks ago for 24 hours.

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Hmm... I've done chucks or pork butts for 48-72, but never steaks for more than 2-3

[Bloodfart]

Made some T-bones yesterday was v disappointed.  Opened up the package and they both had bad freezer burn, ugh.  In the T-bones defense they were about a year old so.  Seasoned the crap outta them in hopes I could mask the flavor, nope.  Don't mess around with freezer burn people just chuck it.  Thank god my fam is butchering beef next month.

sahd status has bloodfart suicidal 

We ate them fwiw no negative consequences.  If it's packaged correctly and kept frozen beef can taste fine for a year or more.  I think the T-bones in question got partially thawed then refrozen when I threw four quarters of freshly slaughtered hog on top of it last spring.

[Institutional Control]

Can some explain to me what Anova sous vide dealie is?

[ChiComCat]

Can some explain to me what Anova sous vide dealie is?

You put it in a pot of water.  It keeps the water at an exact temperature.  You put something in a vacuum sealed bag and put it in the water, it cooks exactly to that temp.  Can pretty much set it and leave it like a crock pot only it's much more precise and won't dry out.

For example, pop a steak in with the anova set to 140 degrees and you get a perfect mid-rare steak from top to bottom.  Usually you need to sear whatever meat you cook after as the outer texture can be a bit strange. 

[Institutional Control]

Interesting. I am horrible at getting steaks med rare.

[pissclams]

Interesting. I am horrible at getting steaks med rare.

that's ok, the majority of restaurants are too

sous vide is idiot proof cooking

[star seed 7]

You should be ordering your steaks well done anyway

[Institutional Control]

You should be ordering your steaks well done anyway

Might as well put ketchup on it at that point.

[star seed 7]

Gross

[Mikeyis4dcats]

Can some explain to me what Anova sous vide dealie is?

You put it in a pot of water.  It keeps the water at an exact temperature.  You put something in a vacuum sealed bag and put it in the water, it cooks exactly to that temp.  Can pretty much set it and leave it like a crock pot only it's much more precise and won't dry out.

For example, pop a steak in with the anova set to 140 degrees and you get a perfect mid-rare steak from top to bottom.  Usually you need to sear whatever meat you cook after as the outer texture can be a bit strange.

you can sear before or after.  After keeps the sear "hard" though, but sometimes it's easier to sear before.

140* would be medium, not medium rare.   I do 129* for medium rare.

You also don't need a vacuum sealer, you can use ziplocs and the water displacement method, but vacuum sealing is easier IMHO.   I use it for almost anything but delicate fish and hamburgers.

[Mikeyis4dcats]

I also love sous vide fried chicken



sous vide king crab and ribeye


sous vide ribeye  130*

[Institutional Control]

Mikey, you are blowin my mind.

[Mikeyis4dcats]

Mikey, you are blowin my mind.

I also from time to time do a 36hr chuck roast that melts in your mouth.

I like doing salmon in it, but my wife doesn't like the texture as well as grilled, so that probably won't continue.

I did do sous vide turkey at Thanksgiving was was great too.

[Institutional Control]

How do you get crust on fried chicken cooked in a plastic bag?

[Mikeyis4dcats]

How do you get crust on fried chicken cooked in a plastic bag?

you cook the chicken sosu vide, then fry it.   Since you aren't doing anything but crisping the batter, you keep the chicken juicy.    FYI, the grey plate is the first fried chicken I EVER made.

[8manpick]

Chicken is the protein it makes the most difference on IMO.  I've had some great results on lobster tail as well.  Also, being able to have a 5 lb chuck roast that is medium rare pink all the way through except for the outer crust really changes the roast beef sandwich game.  You can also cook a burger to rare and hold it for a long enough time that it's pasteurized and safe to eat.  Making yogurt and creme brulee is pretty cool too, even though it is just a different process without any significant difference in result.

[BW]

Chicken is the protein it makes the most difference on IMO.  I've had some great results on lobster tail as well.  Also, being able to have a 5 lb chuck roast that is medium rare pink all the way through except for the outer crust really changes the roast beef sandwich game.  You can also cook a burger to rare and hold it for a long enough time that it's pasteurized and safe to eat.  Making yogurt and creme brulee is pretty cool too, even though it is just a different process without any significant difference in result.

Really thick steaks, like that 3" tomahawk or a nice filet, is where I use it most. Also, pork tenderloins, which tend to dry out on grill or oven because they are so lean.
https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_em_apa_.lFOybAAY3BJ4
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[Cire]

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[pissclams]

yep i would eat that

[Emo EMAW]

My God.

[Cire]

It was good


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[Cire]

My bbq pan has seen better days


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[KCFDcat]

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[Cire]

Great bark


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