My Anova has arrived...👍

[Breadhead]

OK, OK... My first meat Sous Vide cook didn't go exactly as planned.😡 But, as everything turned out I'm glad it didn't.😎

I was undecided, uniformed about how to season the meat before putting it in the bag. So I gave it a very light dry brine of just salt, having read that our normal quantity of salt might be too much when cooking SV style. So... I was thinking how am I going to season this low far content meat to give it flavor? I was thinking if I use Memphis Dust or Big Bad Beef Rub it would just burn off when I seared it at the end over Warp 10 heat. I had finally decided since this was a test cook and I really wasn't sure what I was doing that I would take it out of the SV bath after 3 hours, check the internal temp, put it in the fridge while I lite the briquettes for the SnS and then sear it and just add some freshly ground pepper. The IT read 130° after 3 hours in the water bath. All is good I was thinking.🤔
Ernest ... Told me to have my coals HOT HOT HOT for the sear on the 26" Weber Kettle & SnS so I lite a full chimney of briquettes and put them in the SnS and then hit them with my new BBQ Dragon I received this morning. I put the Tri-Tip on out of the fridge and there were flames rising up a foot above the grate. I'm thinking ok I've got this, what could possibly go wrong? I used my long handle meat hook to turn the meat every 30/60 seconds, as everyone had suggested. I even used the meat hook to sear the ends and edges... All is going exactly as planned.😆

When I had the meat looking exactly the way I wanted it... I pulled it off off the grill and set it on a half sheet with an elevated cooling rack. At that point I thought to myself I better double check the IT with my Thermapen. I shove the probe into the center of the thickest part of the meat and it was only 119°.😡 I'm thinking oh my, where did I screw up?

My screw up was elementary Watson... When taking the meat out of the SV bag I didn't push the probe to the center of the thickest part of the meat.😡

I thought ok... What do I do now? I decided I have to bring the IT up to 132° somehow, counting on 3° of carryover cooking to get it to 135°. So.. My fires at Warp 10 heat and I've got to figure out how to bake this meat as slow as possible to 132°. I decided to close all the vents on the Weber and burb the heat out of it by occasionally open the lid a little.

While I was adjusting the Weber I got to thinking... Now is the time to add some BBBR because I won't have direct Warp 10 heat that will burn it off.👌

So while the Weber is cooling down some I put the BBBR on and put the meat back on, on the indirect side of the grate. I couldn't get the cooking temperature to below 300° but I thought I'll be ok with that temp... Get it to 132° no matter what.

At the end of the cook... All turned out nicely.😆 So much so I'm thinking I'll SV it to 120°, then sear it to 125° and then add the rub and finish it off on the indirect side to 132°.🤔

Results...

[Ernest]

Breadhead I think You read the IT temp just right BUT it cooled off way too fast in the refrigerator. It takes about 30 minutes for every inch to get the temp to the core. 3 hours is plenty for a tri tip.

[Breadhead]

Ernest ...

You may be right but after the sear when I check the IT it was 119°. I put it on the indirect side and inserted my Maverick probe. It took about 15 minutes for the IT to reach 132° cooking at about 300°. Plus that gave me the chance to apply the BBBR.😋

All ended well.👌

[Breadhead]

Huskee ...

The Mid Sear approach... I like it.

I'm so pleased with how this Tri-Tip came out and being able to add the rub after the sear I'm really thinking that this fumble recovery was a blessing in disguise.

I think those steps will be my go to method when using Sous Vide for big clods of meat.👍

[David Parrish]

That looks amazing @Breadhead... hmmm where did I put that.........





















HERE IT IS!

[Breadhead]

Oh my, my, my... That's 2 gold metals I've received this month.😆

Thank you David Parrish

Your rib cook deserves one too.👍

[David Parrish]

Couldn't help myself. Tri-tip is pretty marvelous when it's done right!

[Breadhead]

Sous Vide poached egg. 168° for 15 minutes seems to work best for me. I love my Anova circulator.👌

[Breadhead]

Huskee ...

I referenced my Modernist Cuisine books regarding your desire to have firm solid whites and runny yolks.

They have a surprisingly extensive section on eggs. They have a 2 page spread of 14 different eggs SV'ed at 14 different temperatures and how each egg looks done that way.

Those pictures show that the yolk firms up slower than the whites but not by much.

So... Based on what I see and read in MC I really doubt you can achieve a solid white and a runny yolk.

They show a solid white and soft gummy textured yolk but no runny yolks.

[Breadhead]

Huskee ...

I'm just back from my daily trip to the dog park to exercise my dog.

While I was there I got to thinking how Uncle Salvo's restaurant in Hermosa Beach does his eggs for his absolutely delicious Eggs Benedict.

It dawn on me that his eggs are round and flat, nor spherical at all but they have a firm white and a runny yolk. That told me he was not poaching them he was frying them.

In view of the fact they are perfectly round under the hollandaise sauce that tells me he is frying them on his flat top using a round 2 1/2" pastry ring to break the egg into. He's cooking the surface of the egg at medium high heat so the surface cooks much faster than the interior. He will use a very thin fish spatula to flip both the egg and the ring and then remove the ring while the other side of the egg white firms up.👌

If you have an electric skillet that would be an easy cook.😎

[fuzzydaddy]

What can I say....beautiful & looks delicious pretty much sums it up! I like the plate too.

[Breadhead]

Huskee ...

Poached eggs... If you don't have a SV circulator or an electric skillet to fry them... Try this.😎

https://m.youtube.com/watch?v=66btvAWmp7g

[Huskee]

Thanks for all your help Breadhead! Reading about all this egg business has gotten me hungry, this is my last day on a day schedule for a while so it's actually morning to me right now. Guess what I'm going to go cook???

[Jon Solberg]

Since the bottles open poach them in some red wine. Which BTW goes well on top of a nice steak or burger.

[Breadhead]

This mornings breakfast... Sous Vide poached eggs. Hollandaise sauce made on the stove top. Canadian bacon bought at the store.👌

[fzxdoc]

Niiiiiice!

[Breadhead]

Sous Vide chicken wings. Straight out of the freezer in vacuum packed bags into the 170° preheated bath tub for 4 hours.

Then I fired up the 26" Weber Kettle & SnS with a full charcoal starter of briquettes and added 3 chunks of Apple wood. My cooking temp was at 375° and I closed the lid, trying to crisp up the skin. I let them bake for about 15/20 minutes and then moved them over to the direct side of the SnS for about 60 to 90 seconds to put a little color on them.

I tossed them in butter, fresh minced garlic and Frank's red hot sauces.

All turned out well...

[David Parrish]

Sounds like you followed my recipe! NICE!

[Breadhead]

Busted by the David Parrish ....🙈

Did you freeze your wings too?

SV, bake on the kettle to firm the skin, direct heat on the SnS to crisp it further... Just made perfect sense to me.😆

[Spinaker]

Do any stores carry these? I was looking to buy one for a family member. I went to a few different places and couldn't find any that carried these.

[Breadhead]

Spinaker ... I'm not sure if they have a retail dealer network or not. I bought mine on Amazon and they delivered it in 2 days without charging me any freight because I'm a Prime member.

I think Amazon might be your best bet.

[Spinaker]

Gotcha, Thank You for the heads up. Breadhead

[DWCowles]

Can't beat the "Prime" deal at Amazon

[David Parrish]

My SV chuckroast turned out really well. I smoked it until it hit 160 F and had decent bark then put it in the SV at 158 F for two days. VERY tender and tasted great.

[Breadhead]

David Parrish ...

That's interesting... Smoking first.

How did that effect your bark?

I did a tri tip SV and then finished it on the grill. It never entered my mind to smoke it first.😎

[David Parrish]

Killed the bark but I probably have a better smoke ring. It's a little more pot roasty than chuckies I cook just on the grill but is a little bit more tender. I probably prefer the result from just grilling, but not by much.

I've done SV steaks three times now and yet to really be happy with the result.

[Breadhead]

David Parrish ...

I was really happy with my mid seared Tri-Tip. I SV'ed it to about 119° and then seared on the direct heat over the SnS and then stuck a probe in it and moved it to the indirect side with a cooking temp of about 300° until the IT was up to 135°. It had a great crust and it was a perfect medium rare.

I'm going to use that method for now on with Tri-Tips.👍

[Ernest]

David Parrish smoke it after and not before SV

[Breadhead]

An Artichoke done in the hot tub...👌

I was strolling through the grocery store yesterday and saw a nice big artichoke and immediately thought... Sous Vide.

I cut it in half and put it in a bag. I added some lemon juice, lemon zest and a clove of garlic pressed and vacuum sealed it.

I preheated the hot tub to 185° and in it went. I let stay in the hot tub for 90 minutes.

All came out nicely...

[Breadhead]

I was in Costco the other day and they had choice grade New York steaks cut into 1 1/2" strips. Packaged about 8 strips per package. I thought those cuts of meat would be handy for a dinner when it's just me. When I got home I seasoned them with salt & pepper and then vacuum packed them, 2 strips per pouch, thinking that's a perfect amount for a light dinner for just me. That's to small of a dinner to fire up the Kettle & SnS so I cooked them Sous Vide and seared them in my cast iron skillet. Then for a vegetable I had a 1 pound bag of baby carrots so I put them in a sous vide bag and added 2 tablespoons of butter and a tablespoon of sugar and some salt and pepper. I put the meat into the hot tub, right out of the freezer. I had preheated the water to 135° and let it cook for 2 hours. Then I turned the heat of the water up to 185° for the carrots and cooked them for one hour. I glazed the carrots in a hot skillet and then seared the steak strips. All came out nicely.👍