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a successful steak dinner
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Club Member
- Aug 2017
- 192
- Long Island, NY
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Weber Performer Deluxe w/ Slow 'N Sear Plus
Pit Barrel Cooker
Weber Genesis
Flameboss 300
Fireboard Extreme BBQ Edition
Thermoworks Thermapen
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.
Fire meets water with the introduction of the sous-vide-que cooking method. By starting steak in a temperature controlled sous vide water bath, it's rendered perfectly cooked every time. Before hitting the grill, the food is shocked in an ice and water bath to stop cooking so that it can be grilled without overcooking.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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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.
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?
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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??
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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.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7202
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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 Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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
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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.
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