I did a comparison of the two methods. I began with two similar Costco prime 2" NY sirloins identically seasoned with salt and pepper. One was sous vide for 2+ hours at 125F and then put into the refrigerator for 20 minutes. The second began on a BGE at 300F for about 25 min and removed while the BGE temp was raised to 650F. Then both steaks were put on the BGE for 2 minutes on each side, both cooked to MR. I then conducted a blind taste test and the differences were easily detectable. Both had a similar crusty finish, but the sous vide steak was noticeably more tender. The steak cooked entirely on the BGE was a little more chewy but had a more pronounced smokey tase throughout. Overall the sous vide steak was slightly preferred.
Announcement
Collapse
No announcement yet.
Sous Vide vs. Wood
Collapse
X
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7190
-
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
Nice comparison. What was the temp of the BGE steak when you removed it before the sear step?
Kathryn
- Likes 1
-
Charter Member
- Nov 2014
- 3071
- 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
That is an interesting comparison. I have written here that I prefer a wood cooked steak to SV. I like the consistency that SV allows but for taste I prefer wood.
Now I will retract what I have previously said when it comes to a thick NY steak vs a rib-eye or fillet. Even with Prime, I have come across NY steaks that are just tougher and it can be a bummer when that happens. SV can really solve that problem. Nice write-up.
Comment
-
I think smoke flavor is over-hyped. Kinda like the dark yolk - light yolk test, if people actually see the woodpile, all of a sudden the food got waaay better.
Tenderness and bark/crust bring more to the party anyways.
- Likes 3
Comment
Announcement
Collapse
No announcement yet.
Comment