Michael. Excellent video. Thank you for sharing. I think the chimney technicque is worth trying for sure.
While I've finished a sous vide cut using a charcoal grill, I've yet to try the chimney method. It looks very promising and will likely try it this weekend.
The only drawback I've found when using a charcoal grill, is that I don't have the expertise or skill to prevent the sear thickness from encroaching too far into the delicate and wonderful uniformity achieved through sous vide.
For indoors, I've gotten best result by simply drying the stake, or pork chop with a kitchen paper-towel, slightly re-seasoning just a tad right before placing on a hot skillet. Both non-stick and CI work really good for me; however, seems like the non-stick has more forgiving properties.
I don't have a temperature reference other than I've seared my sous vide preparations most of the time using an electric GE glass top stove with a temp. dial set to 8ish almost 9. My range is 0 to 10. I let the pan get hot, add a few drops of water too see if it evaporates fast like the ChefSteps video that accompanies the Joule SV recommend doing, then add olive oil and a few seconds later, the sous vide cut.
I add a bit of butter to finish the sear, but olive oil is what I've used to start the searing process. I don't let it sit more than 30 seconds per side and it woks great.
I wish I could provide a temperature or a BTU reading, but I don't have a way to measure it, or haven't figured out how.
While I've finished a sous vide cut using a charcoal grill, I've yet to try the chimney method. It looks very promising and will likely try it this weekend.
The only drawback I've found when using a charcoal grill, is that I don't have the expertise or skill to prevent the sear thickness from encroaching too far into the delicate and wonderful uniformity achieved through sous vide.
For indoors, I've gotten best result by simply drying the stake, or pork chop with a kitchen paper-towel, slightly re-seasoning just a tad right before placing on a hot skillet. Both non-stick and CI work really good for me; however, seems like the non-stick has more forgiving properties.
I don't have a temperature reference other than I've seared my sous vide preparations most of the time using an electric GE glass top stove with a temp. dial set to 8ish almost 9. My range is 0 to 10. I let the pan get hot, add a few drops of water too see if it evaporates fast like the ChefSteps video that accompanies the Joule SV recommend doing, then add olive oil and a few seconds later, the sous vide cut.
I add a bit of butter to finish the sear, but olive oil is what I've used to start the searing process. I don't let it sit more than 30 seconds per side and it woks great.
I wish I could provide a temperature or a BTU reading, but I don't have a way to measure it, or haven't figured out how.
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