Got a pound of flat iron steak, cut it in half coz I knew that we would not eat all of it...... Huge mistake. Seasoned with salt only, vacuum sealed and dumped in 138 degrees hot tub time machine. Initially I was going for 24 hours but I decided to go 36.Got it out, gave it a beef tallow massage, fresh cracked Black pepper and fresh toasted cumin. Thought about using the pan to brown but I went with a modified grill, a Weber chimney with my cast iron grate. That was a great idea, got a beautiful crust. Sliced into that meat and I started crying the BBQ cry. Knife just went through it like hot knife through butter. Made some corn tortillas Dinner is served So you see sous vide can go hand in hand with caveman tendencies.
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Sous vide beef tacos
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Looks fantastic! Superb pictures, love those flames coming thru your cast iron grates. Bonus points for that thing that looks like some kind of tortilla press. Didn't even know they existed.
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