Yeah, if you are going to take them to 155 IT and then sear them they certainly will be well done for her. I just hope you can chew them when you are done. LOL! Sounds like a really good experiment and if it works I just may have spent 200 bucks needlessly, although setting the Joule for a certain temp and walking away and forgetting it until the time is up really is an easy way to go so I am glad I spent the 200.
-
-
I'm not a big fan of the pre searing, and I haven't really noticed a big impact on seasoning in the bag except maybe salt. Definitely season well before and during the sear. I found sirloins need a good 2 hours at 134 (I like them med - med rare) in the SV to get the sirloin toughness out. Super dry is a must for me at least to get a good sear if using a cast iron pan, which I heat close to 600 and add some butter and garlic on the last flip.Comment
-
I haven't tried the pre-sear, so can't say anything. But I have pre-smoked a bunch of butts, and that worked well. Just sear them once you get them out of the bags.Comment
-
So, update on the redneck method- Dismal failure! Not sure if it was the cooler cooker (the temp read was steady at 131f but funny thing was that when I opened the lid to ad water the temp read 140, but when I closed it it immediately went back to 131f. using the Maverick et-733.) the smoker, (took the meat up to 115 with the smoker at 225) or the fact that I had to hold the meat under glass until my wife got home 1 hr. after pulling the meat off the smoker.) or the meat, (choice sirloin, 1" thick). I seared it in avocado oil at screaming hot on a cast iron frying pan 20-30 seconds per side until I got a nice sear on both sides.
The meat was still a little tough but was more of a medium- medium well. The flavor was nothing special even though I did use EVOO, salt and crushed garlic in the sous vide, then dry brined it with kosher salt in the fridge for 2 hrs before smoking on apple wood and Weber briquettes.
I'll hold my opinion on the whole sous vide process until I can do it properly with a real sous vide instrument, But the redneck method was less than pleasing considering all of the work that went into the process.Comment
-
Living in the Northeast, Sous Vide is for the winter months, proper grilling on the kettle is for the warmer months.Comment
Comment