Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

First Anova Cook

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • vandy
    Club Member
    • Aug 2015
    • 611
    • Olive Branch, MS

    #16
    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.

    Comment

    • Mikey C
      Former Member
      • Jan 2017
      • 64
      • Henderson,NV

      #17
      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. Click image for larger version

Name:	20170128_173900.jpg
Views:	16
Size:	6.48 MB
ID:	288354

      Comment


      • vandy
        vandy commented
        Editing a comment
        Man that is a great looking steak there Mikey!
    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3207
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #18
      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

      • Da' Moose
        Club Member
        • Mar 2017
        • 38

        #19
        Originally posted by vandy View Post
        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.
        115, not 155! my bad

        Comment


        • vandy
          vandy commented
          Editing a comment
          That certainly makes more sense! That is the temp I take them to before the sear.
      • Da' Moose
        Club Member
        • Mar 2017
        • 38

        #20
        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


        • Thunder77
          Thunder77 commented
          Editing a comment
          I did the redneck method with my pastrami cook. It worked out very well for me, but I was doing stovetop at 195 degrees. I have a small simmer burner on my stove that does the job neatly. If you have the money, I would go for the sous vide circulator.
      • Elecsheep9
        Former Member
        • Aug 2016
        • 11

        #21
        Living in the Northeast, Sous Vide is for the winter months, proper grilling on the kettle is for the warmer months.

        Comment

        Announcement

        Collapse

        Meat-Up in Memphis 2021

        SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
        Click here for details. (https://amazingribs.com/memphis)
        See more
        See less
        Working...
        X
        Meat-Up in Memphis

        Placeholder

        Spotlight

        These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use our links when you buy things

        Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

        https://tinyurl.com/amazingribs

         


        If you have a Weber Kettle, you need the Slow 'N' Sear

        Placeholder

        The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

        Click here for our article on this breakthrough tool


        The Good-One Is A Superb Grill And A Superb Smoker All In One

        Placeholder

        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

        Click here to read our complete review


        Griddle And Deep Fryer In One

        Placeholder

        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

        Click here to read our detailed review and to order


        The Pit Barrel Cooker May Be Too Easy

        Placeholder

        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

        Click here to read our detailed review and the raves from people who own them


        The Undisputed Champion!

        Placeholder

        The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

        Click here to read our comprehensive Platinum Medal review


        Grilla Pellet Smoker proves good things come in small packages

        Placeholder

        We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

        Click here for our review on this unique smoker


        Delta by Nuke,
        Stylish and Affordable
        Gaucho Grill

        Placeholder

        Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

        Click here to read our complete review


        Genesis II E-335 
        A Versatile Gasser That Does It All!

        Placeholder

        Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

        Click here to read our complete review


        GrillGrates Take Gas Grills To The Infrared Zone

        Placeholder

        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

        Click here for more about what makes these grates so special


        Is This Superb Charcoal Grill A Kamado Killer?

        Placeholder

        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

        Click here to read our detailed review of the PK 360

        Click here to order directly and get an exclusive AmazingRibs.com deal


        Our Favorite Backyard Smoker

        Placeholder

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

        Click here for our review of this superb smoker


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        Placeholder

        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

        Click here to read our detailed review


        Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

        Placeholder

        A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

        Click here to read our complete review


        Track Up To Six Temperatures At Once

        Placeholder

        FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

        Click here for our review of this unique device


        The Cool Kettle With The Hinged Hood We Always Wanted

        Placeholder

        Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

        Click here for more about what makes this grill special


        Finally, A Great Portable Pellet Smoker

        Placeholder

        Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

        Click here to read our detailed review and to order