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I just joined the cult. Thanks for the tip. Now I need to get a nice slicer.
I did a whole prime rib in mine. Cold smoked it for 4hrs then sous vide at 133 for 16hrs, ice bath for 10-12 min then 475 oven for 30min and it was absolutely amazing, perfect crust and medium rare end to end top to bottom !
Quote from: robodad on November 27, 2020, 09:42:50 AMI did a whole prime rib in mine. Cold smoked it for 4hrs then sous vide at 133 for 16hrs, ice bath for 10-12 min then 475 oven for 30min and it was absolutely amazing, perfect crust and medium rare end to end top to bottom !I did a whole prime last Thanksgiving. Put a nice herb and spice crust on it. No smoking and no ice bath. Cooked it for 12 hours at 130 (no one died). Finished it in the oven at 450 for 20 minutes and let it rest for half an hour. It was perfect. I really don't worry too much about food safety with good beef. Where I cooking in a commercial kitchen again, I'd follow the rules.
Quote from: pianoman9701 on November 27, 2020, 11:10:23 AMQuote from: robodad on November 27, 2020, 09:42:50 AMI did a whole prime rib in mine. Cold smoked it for 4hrs then sous vide at 133 for 16hrs, ice bath for 10-12 min then 475 oven for 30min and it was absolutely amazing, perfect crust and medium rare end to end top to bottom !I did a whole prime last Thanksgiving. Put a nice herb and spice crust on it. No smoking and no ice bath. Cooked it for 12 hours at 130 (no one died). Finished it in the oven at 450 for 20 minutes and let it rest for half an hour. It was perfect. I really don't worry too much about food safety with good beef. Where I cooking in a commercial kitchen again, I'd follow the rules.There's rules ?
Quote from: robodad on November 27, 2020, 11:41:46 AMQuote from: pianoman9701 on November 27, 2020, 11:10:23 AMQuote from: robodad on November 27, 2020, 09:42:50 AMI did a whole prime rib in mine. Cold smoked it for 4hrs then sous vide at 133 for 16hrs, ice bath for 10-12 min then 475 oven for 30min and it was absolutely amazing, perfect crust and medium rare end to end top to bottom !I did a whole prime last Thanksgiving. Put a nice herb and spice crust on it. No smoking and no ice bath. Cooked it for 12 hours at 130 (no one died). Finished it in the oven at 450 for 20 minutes and let it rest for half an hour. It was perfect. I really don't worry too much about food safety with good beef. Where I cooking in a commercial kitchen again, I'd follow the rules.There's rules ? Food safety rules to keep people from getting sick. With beef and lamb sous vide that take more than 4 hours to cook, you're supposed to cook at 133F or greater, depending on how well done you want your meat. 133F will cook the meat between medium rare and medium. Pork at 145F and chicken at 155. I cook chicken hotter, 160F to make the meat less chewy when it's done. Normal cooking/roasting temperatures are different, as are the rules. With all of these, I sear with a torch or a 450 oven before resting. Season it before your cook it. With really lean meat, adding a bit of olive or avocado oil helps it be moist.
Standard Bernzomatic propane torch with the tall yellow bottles - the yellow leave no residue on the meat.
I use a weed burner connected to a bbq propane tank, best results by far from anything I have tried. It also makes lighting a campfire pretty easy.https://www.harborfreight.com/propane-torch-91033.html
I have one of those.....def. wouldnt use it in the house,,,,,its like a flame thrower on high. lol
Coscto has an Anova immersion circulator kit that comes with a polycarbonate tub and fitted lid. $149 after $50 off.
Quote from: Angry Perch on November 24, 2020, 03:27:51 PMCoscto has an Anova immersion circulator kit that comes with a polycarbonate tub and fitted lid. $149 after $50 off.I have this one, but it was $1300!!! LOL I usually do a couple hundred pounds at a time through it tho. I wouldn't give it up for the world. My buddy has the exact one you are looking at it, he loves it. It's great for 1-2 steaks, much more than than and it gets to be a bit of a struggle to keep temp.
Quote from: scotbradly726 on December 17, 2020, 09:04:52 AMQuote from: Angry Perch on November 24, 2020, 03:27:51 PMCoscto has an Anova immersion circulator kit that comes with a polycarbonate tub and fitted lid. $149 after $50 off.I have this one, but it was $1300!!! LOL I usually do a couple hundred pounds at a time through it tho. I wouldn't give it up for the world. My buddy has the exact one you are looking at it, he loves it. It's great for 1-2 steaks, much more than than and it gets to be a bit of a struggle to keep temp.I have the 800W Anova. I bought an 18Qt Cambro clear plastic container with the lid and cut a hole in it for the circulator. I can do a 6-lb prime rib in that with no problem. Tip #1: Walmart has 1.5 or 2 gallon ziplock bags that work great for big pieces of meat. Tip #2: If you have trouble with meat floating after removing the air, stick a couple of dinner knives in the bag with the meat.
Quote from: pianoman9701 on December 17, 2020, 12:10:46 PMQuote from: scotbradly726 on December 17, 2020, 09:04:52 AMQuote from: Angry Perch on November 24, 2020, 03:27:51 PMCoscto has an Anova immersion circulator kit that comes with a polycarbonate tub and fitted lid. $149 after $50 off.I have this one, but it was $1300!!! LOL I usually do a couple hundred pounds at a time through it tho. I wouldn't give it up for the world. My buddy has the exact one you are looking at it, he loves it. It's great for 1-2 steaks, much more than than and it gets to be a bit of a struggle to keep temp.I have the 800W Anova. I bought an 18Qt Cambro clear plastic container with the lid and cut a hole in it for the circulator. I can do a 6-lb prime rib in that with no problem. Tip #1: Walmart has 1.5 or 2 gallon ziplock bags that work great for big pieces of meat. Tip #2: If you have trouble with meat floating after removing the air, stick a couple of dinner knives in the bag with the meat.Good call on the floaters, speaking of such.... always remember to immerse the meat into the water in the bag and zip when all the air is out. Also, the weight problem, I think I will use my chamber sealer to make me some weights for this very topic. Thinking I can chamber seal a couple rolls of penny's and just put them in my "kit" for Sous Vide cooking.