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a successful steak dinner

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  • Hugh
    Former Member
    • Jun 2017
    • 357

    a successful steak dinner

    Thanks to all again. I cooked a striploin that was as good as any steak I have ever eaten. 1 pound striploins from costco. Sous vide to 140 degrees. Seared on weber chimney.

    Greek potatoes. Garden fresh vegetables. Neighbour brought greek ribs.

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  • adamjs83
    Club Member
    • Aug 2017
    • 192
    • Long Island, NY
    • Weber Performer Deluxe w/ Slow 'N Sear Plus
      Pit Barrel Cooker
      Weber Genesis
      Flameboss 300
      Fireboard Extreme BBQ Edition
      Thermoworks Thermapen

    #2
    Looks amazing. Something I recently learned here and you may went to try is "The Big Chill". It's taken my sousvque to the next level. Eliminates that gray gradient at the edge of the meat.

    http://amazingribs.com/tips_and_tech...big-chill.html

    Comment

    • Hugh
      Former Member
      • Jun 2017
      • 357

      #3
      I suspect your right adamjs83 about it being even better with an ice bath. For this experiment I wanted to make things as simple and repeatable as I could. I'm really happy with the results. I'll try the big chill another time and see the results.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 12724
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #4
        Lookin' good.

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9709
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #5
          Beautiful!

          Comment

          • tbob4
            Charter Member
            • Nov 2014
            • 2305
            • Chico, CA
            • BBQ's
              _____________________
              California Custom Smokers Intensive Cooking Unit
              California Custom Smokers Meat Locker
              Santa Maria Grill
              Vision Grill

              Beer
              _______________________
              Sierra Nevada IPA

              Wood
              _______________________
              Almond
              Oak
              Madrone
              Cherry
              Peach
              Apple

            #6
            Great looking photos!

            Comment

            • kmhfive
              Club Member
              • Mar 2017
              • 2988
              • Northern Illinois
              • Weber Kettle -- 22.5" (In-Service Date June 2015)
                Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                Pit Boss 820 (Retired)
                GMG Jim Bowie WiFi (In-Service Date April 2017)
                Maverick ET-733
                Fireboard
                Home-brewer

              #7
              Very nice!

              Comment

              • HouseHomey
                Club Member
                • May 2016
                • 5289
                • Huntington Beach, Ca. Surf City USA.
                • Equipment
                  Primo Oval xl

                  Slow n Sear (two)
                  Drip n Griddle
                  22" Weber Kettle
                  26" Weber Kettle one touch
                  Blackstone 36” Pro Series
                  Sous vide machine
                  Kitchen Aid
                  Meat grinder
                  sausage stuffer
                  5 Crock Pots
                  Akootrimonts
                  Two chimneys (was 3 but rivets finally popped, down to 1)
                  cast iron pans,
                  Dutch ovens
                  Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                  The help and preferences
                  1 extra fridge and a deep chest freezer in the garage
                  KBB
                  FOGO
                  A 9 year old princess foster child
                  Patience and old patio furniture
                  "Baby Girl" The cat

                  Erik S.

                #8
                Yeah buddy!!!! Was that amount of red ok for you and the family?? Perhaps 145° next time? I love Greek food. Any idea how those ribs and taters were cooked? That's a great looking steak for no chill and 140° bath.

                Wait.... it was you trying to make the well done burger right?

                Comment

                • Hugh
                  Former Member
                  • Jun 2017
                  • 357

                  #9
                  HouseHomey - yep that was me and the well done burger. The sous vide solved my juicy burger issue, I cooked the burgers to 150 in the bath and put a sear on them and I have now acquired a taste for a bit of pink in my burger.

                  The steak was perfectly done for my taste. Solid pink, no red. I cooked my wifes steak longer on the grill till it hit 165 and she was happy. I've always struggled in a restaurant to get the right level of 'doneness'. I thought I liked medium well because sometimes I'd get red and sometimes I'd get well done. Nice to know that I can cook it the way I want it every time now.

                  I did the Greek potatoes. Just googled the recipe so it was my first time with them. People said they were as good as restaurant potatoes. Here is the recipe <http://allrecipes.com/recipe/186811/...d=cardslot%202>

                  My neighbour did the greek ribs so I don't have her recipe. They didn't work for me, so that project is still under construction. But did I tell you about my steak??

                  Comment


                  • HouseHomey
                    HouseHomey commented
                    Editing a comment
                    Yes sir!!! Nice work. Simple taters but nail the cook and PRESTO!!!!! I just looked again. Yum! fzxdoc noted your SV purchase first. Wow good call it seems. I am totally Into your queast for "More Cooked" meat. I can't wait to see the rest. Keep it coming.
                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 5087
                  • My toys:
                    Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                    Pit Barrel Cooker (which rocks)
                    Weber Summit S650 Gas Grill
                    Weber Kettle Premium 22"
                    Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                    Camp Chef Somerset IV 4-burner outdoor gas range


                    Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                    Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                    Adrenaline BBQ Company's SS Rack for DnG
                    Grill Grate for SnS
                    Grill Grates: five 17.375 sections (retired to storage)
                    Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                    2 Grill Grate Griddles
                    Steelmade Griddle for Summit gas grill

                    Fireboard Extreme BBQ Thermometer Package
                    Fireboard control unit in addition to that in the Extreme BBQ Package
                    Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                    2 Fireboard Driver Cables
                    Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                    Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                    Thermoworks Thermapen MK5 (pink)
                    Thermoworks Thermapen MK4 (pink too)
                    Thermoworks Temp Test 2 Smart Thermometer
                    Thermoworks Extra Big and Loud Timer
                    Thermoworks Timestick Trio
                    Maverick ET 73 a little workhorse with limited range
                    Maverick ET 733
                    Maverick (Ivation) ET 732

                    Grill Pinz
                    Vortex (two of them)

                    Two Joule Sous Vide devices
                    VacMaster Pro 350 Vacuum Sealer
                    Instant Pot 6 Quart Electric Pressure Cooker
                    Instant Pot 10 Quart Electric Pressure Cooker
                    Charcoal Companion TurboQue
                    A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                    BBQ Dragon and Dragon Chimney

                    Shun Classic 8" Chef's Knife
                    Shun Classic 6" Chef's Knife
                    Shun Classic Gokujo Boning and Fillet Knife
                    Shun Classic 3 1/2 inch Paring Knife

                  #10
                  What a feast, Hugh ! Sounds like you've got your steaks dialed in pretty much perfectly for your tastes. Congrats. It's a fine thing to have developed yet another TNT (tried 'n true) recipe.

                  You seem to be pleased with your decision to buy a sous vide unit before a smoker purchase. You've been having fun with it, looks like.

                  Kathryn

                  Comment


                  • Hugh
                    Hugh commented
                    Editing a comment
                    Thanks for your advice fzxdoc. The SV is a hoot. Also went and got a chimney Between them and the gasser, there is nothing I can't experiment with. I'm having alot of fun. I will probably do a PBC in the spring as next summer's project and to up my smoking game.
                • Hulagn1971
                  Charter Member
                  • Dec 2014
                  • 1017
                  • NC, The Triad
                  • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

                  #11
                  That steak looks delicious.

                  Comment


                  • HouseHomey
                    HouseHomey commented
                    Editing a comment
                    Yes sir it does!

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                Meat-Up in Memphis 2021

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