Smokin-It User Forum!
Alternative Cooking Methods to Go With the Smokin-It Smoker => Sous Vide! => Topic started by: icebob on January 24, 2017, 12:21:08 PM
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will definitely try the #1 method...
http://amazingribs.com/tips_and_technique/sous-vide-que-with-the-big-chill.html
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Great info on that site. One of the top sites for good info. Love the science. Dr. Blonder is an asset. I do appreciate the well researched and legitimate information. Don't care much for Meathead though. Even though mainstream media seem to consider him the authority on all things grilling and smoking. Read through a few comments sections where he contributes to the comments, and you will see what I mean. A@@#$&%. :( Method #1 seems like a lot of work. I've found that SV plus sear (#4) is incredible, SO much better than traditional steak cooking and fits my lifestyle, so I'll be sticking with that, unless I am hosting world leaders or something. :o
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I will take the time for the #1 when my 45 days dry aged NY strip are ready! I'm with you on the regular SV and sear method but, once in a while, a special piece of meat will get the royal treatment!
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Great info on that site. One of the top sites for good info. Love the science. Dr. Blonder is an asset. I do appreciate the well researched and legitimate information. Don't care much for Meathead though. Even though mainstream media seem to consider him the authority on all things grilling and smoking. Read through a few comments sections where he contributes to the comments, and you will see what I mean. A@@#$&%. :( Method #1 seems like a lot of work. I've found that SV plus sear (#4) is incredible, SO much better than traditional steak cooking and fits my lifestyle, so I'll be sticking with that, unless I am hosting world leaders or something. :o
+1! SV + sear is great, for me. The sear burner, on my grill, give the finished steak the same taste as if I had grilled it from start to finish, and they are perfect & tender, every time!
Not discounting the arduous #1 method, and will interested in your take on it, Bob! I just don't see myself going to that much work for a steak, when what I'm doing now is delicious.