That's pretty cool but it takes away the fun part of guessing (cooking)
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HAPPY BIRTHDAY TO ME!!
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
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Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Did a poor mans sous vide tonight with the final sear on the gasser. Here are pics and step by step info.
Here's how I hooked up the pit probe so it didn't fall into the water. the paper clip helped keep the probe vertical. Without it the probe would tilt to the left or right depending on where I moved the transmitter.
How the entire set up looked.
Steak seasoned with S & P, 5 cloves garlic, about 10 thyme sprigs.
Cooked at 135 F for 1 1/2 hours. Took out of bag, reserving juices, and seared in pan that was heated on gas grill. If you sear in the house, you need to make sure you shut the smoke detectors off . Seared in pan to get some fond going for the red wine sauce. Took out of pan and continued sear on grill grates that I'd turned upside down. This is the steak resting as I prepare the red wine sauce.
Here's a few shots of the steak plated with the red wine sauce. Look at that consistent color from edge to edge! I'm tellin ya, this was top sirloin, but it tasted and chewed like rib eye. The Mrs. was freaking out it was so good.
The Mrs. plate. Usually there are all kinds of scraps left that she cuts off. She's not one to eat ANY gristle or fat.
Last edited by Dr ROK; January 10, 2015, 08:29 PM.
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
That is very cool. I am turning 60 at the beginning of April. Today I got the word that I have permission to buy myself an Anova as my present from the GF. I'm very excited. When I checked out the new butcher today where I bought the goat meat, they had some rib-eyes in the case that had so much marbling they almost looked like waygu. All I could think about when looking at them was how awesome they would be cooked sous vide and a reverse sear.
DEW
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