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First Sous Vide cook

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  • sos2979
    Club Member
    • Jan 2017
    • 123
    • Lubbock, TX
    • Deep in the MCS zone.
      Currently have
      Gas: Weber Genesis 330
      Charcoal: Weber 22 Premium
      Smoker: PBC
      Toys: DigiQ, Thermapen thermometer, Lodge Griddle/Grill
      Looking to acquire: SNS, and one of everything else

    First Sous Vide cook

    So my Joule came in and I had to break it in immediately. I had a coulette steak available so in it went. I decided to go with the Joule's setting which were 129.2 for 1.5hrs based on an estimated 1.5 inch thickness and medium rare. I used a gallon ziplock bag as I didn't feel like getting out the vacuum sealer. Seared it on flat side of grillgrates to try and get nice even browness. Was pretty happy with results. Might bump up the temp a few degrees as it was more rare than I expected, but the tenderness and juiciness was spot on. Definitely happy. I also which I had spend more time patting it dry before trying to sears. So much juices made the sear not as strong. Live and learn I guess.
    Attached Files
    Last edited by sos2979; June 8th, 2019, 12:40 PM.
  • jecucolo
    Club Member
    • Nov 2015
    • 1238
    • Schertz Texas
    • Pit Barrel Cooker
      Slow 'n Sear for 22" Kettle
      Weber 22" Kettle (Craiglist)
      Slow 'n Sear for 22" Kettle
      Weber Rapid Fire Chimney
      Maverick ET-732
      Kingsford Original Charcoal
      Kingsford Competition Charcoal
      Anova Sous Vide

    #2
    That is a beautiful piece of meat! Nice job. I usually go a little longer (2-3 hours)in the hot tub and around 135*
    Maybe Potkettleblack will chime in. He has studied the Sous Vide pretty good and might add to you knowledge.

    Comment

    • Donw
      Club Member
      • Jul 2017
      • 2573

      #3
      Good job. Nice looking cook.

      Comment

      • HouseHomey
        Club Member
        • May 2016
        • 4794
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
          Primo Oval xl

          Slow n Sear (two)
          Drip n Griddle
          22" Weber Kettle
          26" Weber Kettle one touch
          Blackstone 36” Pro Series
          Sous vide machine
          Kitchen Aid
          Meat grinder
          sausage stuffer
          5 Crock Pots
          Akootrimonts
          Two chimneys (was 3 but rivets finally popped, down to 1)
          Too cast iron pans,
          Dutch ovens
          Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732 and various pocket instareads.
          The help and preferences
          1 extra fridge and a deep chest freezer in the garage
          KBB
          FOGO
          A 7 year old princess foster child
          Patience and old patio furniture
          "Baby Girl" The cat

          Erik S.

        #4
        There is nothing wrong with that. I’d eat that!

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 11833
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #5
          Nicely done.

          Comment

          • Smoking77
            Club Member
            • Mar 2017
            • 272
            • Los Angeles

            #6
            Looks great! Love my Joule.

            Comment

            • Potkettleblack
              Club Member
              • Jun 2016
              • 1884
              • Beautiful Downtown Berwyn
              • Grill: Grilla Original / Weber Genesis EP-330
                Thermometers: Thermapen / iGrill 2 / Fireboard
                For Smoke: Chunks / Pellet Tube / Mo Pouch
                Sous Vide: Joule / Nomiku WiFi
                Disqus: Le Chef - (something something something)

              #7
              Looks good.

              Shocking would improve sear without over cooking.

              Joule recipes don’t include shocking. So they cook at a lower temp than usual. If not shocking, if thin, not an issue. Their doneness guides are good.

              Your steak looks thicker than inch and half. Might be a factor.

              Comment


              • sos2979
                sos2979 commented
                Editing a comment
                Yeah, I realized that right as I pulled it out, but I also put it in while it was still heating so I was hoping that additional time would even it out. I think it was done fine, I just need to figure out the sweet spot for my taste.
            • fzxdoc
              Founding Member
              • Jul 2014
              • 4738
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles

                Fireboard Extreme BBQ Thermometer Package
                Fireboard control unit in addition to that in the Extreme BBQ Package
                Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Fireboard Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum 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 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              #8
              I usually pat dry and add a coat of avocado oil to our sous-vide steaks, chops and roasts before searing at 700° or so on the Grill Grates Griddle on my gasser. I spritz the Griddle with avocado oil as the meat sears to keep it sizzling nicely. Works for me.

              Good call on the Ziploc bag, btw. I seldom vacuum seal unless it's a long cook.

              Kathryn

              Comment

              • grantgallagher
                Club Member
                • Feb 2018
                • 883
                • NJ

                #9
                I usually find i prefer to go 135 on sous vide steak. Kinda weird because its higher than i would shoot for on a reverse sear but i personally find thats the sweet spot on sous vide.

                That is a fine looking cook though

                Comment


                • EdF
                  EdF commented
                  Editing a comment
                  I do the same. My wife doesn't like it "bloody". She understands about myoglobin, but it's just a matter of upbringing.

                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  133-135 is my jam for nearly all beef products. 135 is the pork chop temp.

                • sos2979
                  sos2979 commented
                  Editing a comment
                  I think i'll try 132-133 for my next beef cook. I think part of it is just not being used to the accuracy and perfect even cooking you get with SV. I always reverse seared in the past, but with something this thick you still get some variation from top to bottom. This doesn't. Perfectly medium rare even in the thinner parts. I like it, but is going to require a bit of learning.
              • JeffJ
                Charter Member
                • Feb 2015
                • 2389
                • Michigan
                • Jeff

                #10
                SV is idiot-proof. I didn't use mine once this winter and am seriously regretting it.

                Comment


                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  Not true. Lots of people can make bad Sous Vide decisions.

                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  Also, food safety is never idiot proof.
              • AverageJoe
                Club Member
                • Jun 2018
                • 388
                • Fruita Colorado
                • Current Grills/Smoker (MCS is hitting)
                  Brinkman Trailmaster Ceramic Egg
                  Classic Pit Barrel Cooker with
                  US ARMY logo plate
                  Nexgrill Deluxe 6 burner gas grill

                  Accessories
                  CGS special order WOO Ring
                  CGS 13" round ceramic stone
                  Thermoworks Black Thermapen MK4
                  Thermoworks BlueDot
                  Thermoworks Smoke

                  Cutlery/Prep Stuff
                  Dalstrong 12" Granton Edge Slicer
                  OXO Steel Chef's Mandoline Slicer
                  Random other knives and shears

                #11
                I need to add one of these to my arsenal. That looks amazing.

                Comment

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