First sous vide meal ...

FEENIX

FEENIX

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... a skirt steak marinated overnight with gourmet burger blend spice, garlic powder, onion powder, black pepper, chili pepper, and paprika. Sous vide for 5 hours at 118F then pan-fried. It's what's for dinner ...

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Not bad at all. The well done is the wife's. :D
 
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That looks delicious!

Sous Vide is slowly winning me over. I like the smoke flavor from the grill (or smoker) but it's hard to beat being able to toss some meat in a bath and go wrangle a 3yr old and a 6yr old or run errands for a couple of hours and know that the meat will not get above your desired level of doneness. Then a quick sear in cast iron or finish over a flame (or with a torch) and you get that delicious crusty texture on the outside and perfection on the inside.

Still, I'll never abandon my grill or smoker, especially when I'm given the day to focus on the cooking with a tasty beverage to keep me company. :cool:
 
jpfrog said:
That looks delicious!

Sous Vide is slowly winning me over. I like the smoke flavor from the grill (or smoker) but it's hard to beat being able to toss some meat in a bath and go wrangle a 3yr old and a 6yr old or run errands for a couple of hours and know that the meat will not get above your desired level of doneness. Then a quick sear in cast iron or finish over a flame (or with a torch) and you get that delicious crusty texture on the outside and perfection on the inside.

Still, I'll never abandon my grill or smoker, especially when I'm given the day to focus on the cooking with a tasty beverage to keep me company. :cool:
Click to expand...

Yep! I also have a portable smoke infuser. It is very handy if you want a smoke flavor/aroma on meats, cheeses, etc., ... or even drinks. :D
 
jpfrog said:
That looks delicious!

Sous Vide is slowly winning me over. I like the smoke flavor from the grill (or smoker) but it's hard to beat being able to toss some meat in a bath and go wrangle a 3yr old and a 6yr old or run errands for a couple of hours and know that the meat will not get above your desired level of doneness. Then a quick sear in cast iron or finish over a flame (or with a torch) and you get that delicious crusty texture on the outside and perfection on the inside.

Still, I'll never abandon my grill or smoker, especially when I'm given the day to focus on the cooking with a tasty beverage to keep me company. :cool:
Click to expand...

I agree, and searing it on cast iron makes me feel like I'm cheating that proper cooking feeling less, has the convenience and tenderness of sous vide and that cast iron greatness at the end.
 
Wow, FEENIX! That looks amazing. I've been vacuum-sealing food for a while now, but had never heard of this method of cooking. I'm off-duty today and have had my smoker going since 06:00 (full of deer sausage and pork ribs) and suddenly remembered this sub-forum while sipping on my coffee. I'm gonna have to try sous vide for sure now!
 
they had an article about sous vide in field and stream a few months back --dont have a vacuum sealer but I put meat in a Ziploc and immerse in water to get all the aIR out whilst sealing the zipper--- works great-- did antelope back strap twice this way and everyone loves it--I sear the outside once its done too

nice thing about it is you can pick your level of done-ness very easily, just alter the temp of the water you cook it in
 
Looks tasty! I got a sous vide rig for a gift about a year ago, and it turns out some awesome game meals. I still grill, sear in cast iron, braise, roast and all the rest, in various combinations. But I'm glad to have the sous vide option, too!
 
I've been super happy doing sous vide stuff. I do steaks in advance for my wife to take to work and have for lunch. She browns them/warms them in the toaster oven. She says everyone in the building is drooling by the time she's ready to eat lol
 
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