Who is using a Sous vide?

Fixed it!

I thought Full Darth required crazy hot temps and bacon grease?

T

 

Done! Excellent. I love the light smoke flavor the Yoder gives the meat.



Mark
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^Wow! That grill is way too clean, but you're taking care of that in fine fashion. Textbook cross hatching!
T

 

It's not AS clean as it looks. The grilling grates on the left are new, the rest was just cleaned. Also, there is a large diffuser plate that usually runs the length of the smoker under the greates that I take out when I fire it up beyond 300 degrees. With the diffuser plate, the inside of the smoker stays very clean.



Mark

 

Nice cross hatch!

 

Just like a strategically set backfire....

 

15 hours at 158F. Chilled, sliced and Darth'd it sans fire. Extremely rich. The slaw helped 'lighten' it up but a little bit goes a long way. It's like the meat version of fudge.
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Great job. That looks like bacon's bad @$$ brother, super bacon!
Nice color.
T

 

WOW! Nice.


Mark

 

DAYUM!!!


I've been called many things but never a technique.

 

Darth550. The man, the myth, the legend, the technique!
T

 

LOL..

 

Picked up a sous vide recently and am loving it. I've done steak, fish and a roast in it so far. The steak was possibly the best steak I've ever had when finished with a blow torch.

 

That looks incredibly good.

 

Thanks all! It turned out really well but ******* was it bad for you. I couldn't eat an entire piece in a sitting.

Try a blazing hot cast iron skillet with a bit of bacon grease or butter. You'll put the torch back in the garage.

 

Did a new meal with my Anova tonight. 4 thick Chilean Sea Bass filets, 30 min at 135 followed by a caramelizing in an iron skillet with some melted butter and olive oil. Topped each filet with a dash of Thai chili sauce. OMG, the best fish I've ever made!

This is the sauce I used: https://www.robertrothschild.com/products/thai-sweet-chili-sauce

 

Brazilian Picanha - OMFG!!! Move over Fogo de Chao!!!

Entire cap - 134 for 3 hrs, sliced and torched with rocksalt and EVOO
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Now you're just showing off!
Man, that looks awesome.
T

 

I don't know if this is a good deal or even a good product, but I see it listed on Amazon "Prime Day" for $129, so thought I would mention it here: https://www.amazon.com/Anova-Sous-Precision-Cooker-Watts/dp/B01HHWSV1S/ref=gbph_img_m-3_a7ea_3348771d?smid=ATVPDKIKX0DER&pf_rd_p=1c6fc6a7-cc3b-46ad-ade8-06b5e4eea7ea&pf_rd_s=merchandised-search-3&pf_rd_t=101&pf_rd_i=13887280011&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=828NFWSGC2FB8RK0RXEN

 

In this configuration, the Anova or the Sansaire are the ones to get.

The difference it This one can be controlled via wireless but you have to leave your meal on the counter all day until you want to cook it and the Sansaire gets hotter and moves more water for bigger cooks. They're both fine.

ymmv

 

All true. Both are fine products, but the Sansaire is better for bigger cooking vessels. With a lid, either one will hold temp just fine.

On a different note, my Sansaire has been killed. While drying, allegedly, it took a nasty fall off the counter. The temp ring no longer works. I can only adjust temp upwards, not downwards. I don't want to name names, but the wife did it. She's the murderer.

Knowing my wife killed my Sansaire, my mother ordered me the Anova when the Prime Day special popped up. She has an Anova and it works very well. It should be here tomorrow. Praise be to Jebus, because I have some fine steaks that need to be eaten, and my kid loves her some nice, tender, juicy sous vide chicken breasts.

I may pick up a smaller cooking vessel, or convert a smaller cooler. We'll see.


Mark

 

Prepping burgers for this afternoon and I started to wonder.

Anyone done burgers on the sous vide followed by a Darth sear?

 

I have and they are great.

 

Just watch you don't cremate the bacon, or your arm hair!

 

I don't Full Darth often, but when I do I wear these!

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T