Walmart has some Inside Blade steak on for a really good price for these parts - $8.75/Kilogram. By the time you convert that to U.S. funds and convert from metric I get a head ache but I estimate that to be $2.70 per pound U.S.
Now I have to decide how the heck to cook it! I first instinct was low and slow on the BBQ but I noticed Meatheads recipe calls for marinade and direct grill. Looked at the chefsteps site and they recommend sous vide for 24 hours. I'm leaning to using the hot tub. Any suggestions for alternatives?
I won't have time to cook at two different temps to satisfy the crowd (2 like medium, 4 like well done) so I'll do them all to medium 140 degrees and solve the problem at the end. I think I will pull two of the steaks from the bath and give them a big chill so I can really put a sear on them and still have a nice pink interior. I will take the rest right to the gasser from the bath and cook them an extra 10 degrees to 150 before searing them with the others.
The sear system will be two weber chimney's for a fine afterburner sear.
What I like about this plan is I 'HAVE' to go get a second chimney to make it work...
Feedback welcomed. Potkettleblack, I want to try your 132 for 48 recipe but I only found these late yesterday. I'm going to try it with two I bought and threw in the freezer as a compare.
Now I have to decide how the heck to cook it! I first instinct was low and slow on the BBQ but I noticed Meatheads recipe calls for marinade and direct grill. Looked at the chefsteps site and they recommend sous vide for 24 hours. I'm leaning to using the hot tub. Any suggestions for alternatives?
I won't have time to cook at two different temps to satisfy the crowd (2 like medium, 4 like well done) so I'll do them all to medium 140 degrees and solve the problem at the end. I think I will pull two of the steaks from the bath and give them a big chill so I can really put a sear on them and still have a nice pink interior. I will take the rest right to the gasser from the bath and cook them an extra 10 degrees to 150 before searing them with the others.
The sear system will be two weber chimney's for a fine afterburner sear.
What I like about this plan is I 'HAVE' to go get a second chimney to make it work...
Feedback welcomed. Potkettleblack, I want to try your 132 for 48 recipe but I only found these late yesterday. I'm going to try it with two I bought and threw in the freezer as a compare.
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