First time Sous Vide?
PapaSop last edited by
Was already planning on having a grilled steak last night when I seen your FB post about trying this method at home. I was skeptical but decided to try it. I’m sure my old grilling Gods were looking down with crossed arms and shaking their heads but I pressed on. I did paper towel dry excess juice on meat before grilling. No pics from the grill because I was watching it to close. Directly over coals, 1 1/2 min, flip, season and 1 1/2 min more. Let rest 5 min.
It was the most evenly cooked, juiciest and tender T-bone I’ve ever done.
And I’ve had some good ones. Wow!
Nice! I’ll have to do that soon!
@PapaSop I’m sure my old grilling Gods were looking down with crossed arms and shaking their heads but I pressed on this is EXACTLY how I felt when I tried this for the first time. I have been reverse searing my steaks for years and I didn’t want to accept that there might be a better way but I decided to give it a try and now, unless I am pressed for time, I Sous Vide and finish on a screaming hot pan or grill. It’s just so easy to get it right! Glad you liked it! See? Sometimes FB can be good!
PapaSop last edited by
Lol. My son just got the reverse sear nailed down and now I have to show him something new. Can already see the look on his face.
@PapaSop He’ll come around, have to try it a time or two and then realize how simple it is to nail it everytime and he will be happy to do it!
@PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.
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I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.
@PapaSop I don’t buy too many packaged sausages these days (thanks to Walton’s!) but these were very good. They were on sale for $3.99 so I figured I couldn’t go wrong!
I used the above seasoning on the pork along with an extra dusting of cayenne. The ‘Chicken Red’ works really when used liberally on chicken or pork. I don’t normally use premixed seasonings but this one is good and work fast to infuse flavor. It gives everything a great color. It’s salty and garlicky with a little heat. I stumbled upon it by chance and have only seen it at a grocer an hour from me. I stock up any time I get that way.