Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Recipes
 
Thread Tools Display Modes
Old 12-03-2017, 01:47 PM   #1
Gunnyart
Pope & Young
 
Gunnyart's Avatar
 
Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
Default My sweet new sous side rig

Part of the kitchen remodel we did included an induction cooktop that had the capability to be controlled via a bluetooth remote probe. I had to order the probe and it took two weeks so I'm trying it out for the first time today.
A couple backstrap steaks are in the pot. I'll finish them on a cast iron griddle when it's time to eat.
Gunnyart is offline   Reply With Quote Back To The Top
Old 12-29-2017, 06:01 PM   #2
ShoootLow
Ten Point
 
ShoootLow's Avatar
 
Join Date: Aug 2011
Location: Montgomery Co.
Hunt In: Most of Texas
Default

How did this turn out?
ShoootLow is offline   Reply With Quote Back To The Top
Old 12-29-2017, 06:04 PM   #3
Pedernal
Pope & Young
 
Pedernal's Avatar
 
Join Date: Oct 2011
Location: Del Rio
Hunt In: Amistad
Default

What happened to the finished pics??
Pedernal is offline   Reply With Quote Back To The Top
Old 12-29-2017, 06:06 PM   #4
Lawhunter
Eight Point
 
Join Date: Oct 2017
Default

Must not have gone well
Lawhunter is offline   Reply With Quote Back To The Top
Old 12-29-2017, 06:21 PM   #5
mzurovec
Ten Point
 
mzurovec's Avatar
 
Join Date: Oct 2009
Location: Liberty Hill
Hunt In: Blanco, Burnet
Default

Quote:
Originally Posted by Lawhunter View Post
Must not have gone well
Lol!
mzurovec is offline   Reply With Quote Back To The Top
Old 12-29-2017, 11:44 PM   #6
Gunnyart
Pope & Young
 
Gunnyart's Avatar
 
Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
Default

Sorry forgot. Came out perfect.
Gunnyart is offline   Reply With Quote Back To The Top
Old 12-29-2017, 11:46 PM   #7
Gunnyart
Pope & Young
 
Gunnyart's Avatar
 
Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
Default

Name:  BF111D80-A8A5-4545-A78C-498E5409CF90.jpg
Views: 1613
Size:  76.0 KB
Gunnyart is offline   Reply With Quote Back To The Top
Old 12-30-2017, 12:52 AM   #8
talleywack97
Ten Point
 
talleywack97's Avatar
 
Join Date: Aug 2010
Location: Ellis co.
Hunt In: Out East a bit
Default

K, yeah that looks like it works well
talleywack97 is offline   Reply With Quote Back To The Top
Old 12-30-2017, 12:53 AM   #9
Mike Fangman
Ten Point
 
Mike Fangman's Avatar
 
Join Date: Jan 2012
Location: Fort Worth, Texas
Hunt In: Ranger & Granbury
Default

That looks great !
Mike Fangman is offline   Reply With Quote Back To The Top
Old 12-30-2017, 05:47 PM   #10
PROLINE19
Four Point
 
PROLINE19's Avatar
 
Join Date: Oct 2009
Location: HEATH TEXAS
Hunt In: CENTRAL TEXAS/PANHANDLE
Default

I am not sure how this type of coking works
PROLINE19 is offline   Reply With Quote Back To The Top
Old 12-30-2017, 06:05 PM   #11
Lonestar_HOYT
Ten Point
 
Lonestar_HOYT's Avatar
 
Join Date: Oct 2006
Location: Salado, Texas
Hunt In: Mills County
Default

Proline-
You put the protein or whatever in a vacuum sealed bag. The sous vide is a heater that looks like a stick blender or a curling iron. You place it and the food to be cooked in a pot of water. The SV heats the product gently to your desired temp. The drawback is the lack of a char on the surface. You can throw the finished product on a screaming hot cast iron skillet to get the crust similar to a grill, or over a chimney starter. The benefit of SV is a perfectly cooked item.
Lonestar_HOYT is offline   Reply With Quote Back To The Top
Old 12-30-2017, 06:22 PM   #12
PROLINE19
Four Point
 
PROLINE19's Avatar
 
Join Date: Oct 2009
Location: HEATH TEXAS
Hunt In: CENTRAL TEXAS/PANHANDLE
Default

Interesting. So you program the heater to the meat temp you want?
PROLINE19 is offline   Reply With Quote Back To The Top
Old 12-30-2017, 10:21 PM   #13
Lonestar_HOYT
Ten Point
 
Lonestar_HOYT's Avatar
 
Join Date: Oct 2006
Location: Salado, Texas
Hunt In: Mills County
Default

Exactly. Want a steak to a perfect to 135°, Just dial it up. What’s cool about SV is the perfect temp from top to bottom. They can run off of an app on your phone too so you can keep up with the temp/time.
Lonestar_HOYT is offline   Reply With Quote Back To The Top
Old 12-31-2017, 12:11 PM   #14
Gunnyart
Pope & Young
 
Gunnyart's Avatar
 
Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
Default

The cool thing about this particular set up is it is a Bluetooth temp probe that controls the induction cook top so no need to circulate the water.
Gunnyart is offline   Reply With Quote Back To The Top
Old 12-31-2017, 12:38 PM   #15
Lonestar_HOYT
Ten Point
 
Lonestar_HOYT's Avatar
 
Join Date: Oct 2006
Location: Salado, Texas
Hunt In: Mills County
Default

That is cool Gunny.
Lonestar_HOYT is offline   Reply With Quote Back To The Top
Old 12-31-2017, 12:42 PM   #16
Mrsailfish
Four Point
 
Join Date: Jan 2014
Default

What is the name and model of the induction top. I am getting induction during my kitchen remodel also. Do you like the induction cooking?

Thanks
Mrsailfish is online now   Reply With Quote Back To The Top
Old 01-01-2018, 12:10 AM   #17
Gunnyart
Pope & Young
 
Gunnyart's Avatar
 
Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
Default

It’s a GE Cafe model. The GR Monogram model does it also.
Induction cooking is amazing. You can get a special offer that includes induction cookware too. The Bluetooth controller is extra with the care model but included in the monogram.
The only downside is that it’s so fast you’ll have to relearn how to cook to compensate.
Gunnyart is offline   Reply With Quote Back To The Top
Old 07-15-2018, 04:58 PM   #18
critter69
Ten Point
 
critter69's Avatar
 
Join Date: Mar 2010
Location: Colorado
Hunt In: CO and Texas when I can
Default

I know this is an old thread but rather then start a new one. I just got one of these, and have tried steaks ( various cuts) and we just don't get it.( the hype, or why these are supposed to be so good) . Maybe Iam doing something wrong, or not doing something I should, but it's why I post this. I can not get one to turn out better ( in fact don't really care for it) then just grilling them on the pit. I've tried a few differant recipes ( all about the same). Am I missing something that needs to be done, that is not stated in any of the recipes ? Can a few of you list your favorite reciepe for steaks this way? ( even burgers, or what ever you prefer done this way). Thanks

Last edited by critter69; 07-15-2018 at 05:01 PM.
critter69 is offline   Reply With Quote Back To The Top
Old 07-15-2018, 05:43 PM   #19
WhiplashTX
Eight Point
 
WhiplashTX's Avatar
 
Join Date: Dec 2007
Location: in a cave with bee's
Hunt In: Menard
Default

The whole idea behind SV is that you can cook meat at 130 degrees and no matter how long you leave it cooking, it will still be medium rare. The benefit to this is that the meat continues to break down and tenderize while not losing any of it's natural juices. I love using this method for venison roast or beef sirloin and will usually cook them for 8-10 hours. They come out perfectly medium rare all the way through and almost fork tender.

The problem with this method is it isn't hot enough to render the fat. I've tried it with Ribeyes and New York strip and didn't care for it. For fatty cuts of meat I continue to use a extremely hot grill.
WhiplashTX is offline   Reply With Quote Back To The Top
Old 07-15-2018, 05:55 PM   #20
Gunnyart
Pope & Young
 
Gunnyart's Avatar
 
Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
Default

If I were doing a ribeye or fattier cut I’d allow a little longer on the finish grill. For lean venison I finish in a really hot cast iron griddle but only long enough to carmelize the surface. Maybe 1-1/2 minutes per side.
Don’t get carried away with the seasoning for steaks. Salt pepper and many a little garlic powder for the sous vide and adjust when searing it.
Also it is possible to souse vide too long and dry out the cut. A couple hours at 130 is food safe.
Gunnyart is offline   Reply With Quote Back To The Top
Old 07-15-2018, 10:32 PM   #21
sir shovelhands
Ten Point
 
Join Date: Mar 2014
Location: Houston
Hunt In: Texas
Default

Quote:
Originally Posted by critter69 View Post
I know this is an old thread but rather then start a new one. I just got one of these, and have tried steaks ( various cuts) and we just don't get it.( the hype, or why these are supposed to be so good) . Maybe Iam doing something wrong, or not doing something I should, but it's why I post this. I can not get one to turn out better ( in fact don't really care for it) then just grilling them on the pit. I've tried a few differant recipes ( all about the same). Am I missing something that needs to be done, that is not stated in any of the recipes ? Can a few of you list your favorite reciepe for steaks this way? ( even burgers, or what ever you prefer done this way). Thanks
The goal with sous vide is uniformity of texture.

With a traditional method of cooking a steak using a high direct heat source, you have a stratification of temperatures through the meat. So the closer you get to the center, the slower it cooks. For example, with a thick cut steak that you want done medium rare, you'll end up with the first few millimeters being well done, then a few millimeters being medium rare, then the middle as rare. Like this:



So with sous vide, you can control the heat temperature to exactly what you want the final product to be and then quickly sear it to get that tasty maillard reaction going on the outside (what people erroneously refer to as caramelization). Perfectly medium rare all the way through like this:



You can also achieve a similar steak using the reverse sear method where you oven cook at ~150F for a while and then grill, but it's not as dummy-proof.

My suggestion: buy thick cut steaks (1.5" to 2"), cook to a few degrees below your target for 2 hours (for me that's 128F). Remove from bags and cook over the hottest heat source you can find for 1 to 2 minutes each side. Personally, I use a hot pan and a searzall and do 2 minutes total.
sir shovelhands is offline   Reply With Quote Back To The Top
Old 07-15-2018, 11:06 PM   #22
mikeyb_23
Ten Point
 
mikeyb_23's Avatar
 
Join Date: Oct 2009
Location: White Settlement, Tx
Hunt In: Pleasanton, Public land
Default

Sirloins are great in it and chicken is too. I do the steaks at 129 for at least a hour, then a hot mesquite fire.
mikeyb_23 is offline   Reply With Quote Back To The Top
Old 07-15-2018, 11:08 PM   #23
critter69
Ten Point
 
critter69's Avatar
 
Join Date: Mar 2010
Location: Colorado
Hunt In: CO and Texas when I can
Default

And you guys really like these better ? Because I don't seem to. Mine looks just like those but I guess I don't care for the texture or the looks when it's done this way. Hot grill with some smoke , I like. What are a few other things you like to make with these ? I need to find something we like, or I need to get rid of it.
critter69 is offline   Reply With Quote Back To The Top
Old 07-16-2018, 01:02 AM   #24
Gunnyart
Pope & Young
 
Gunnyart's Avatar
 
Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
Default

Quote:
Originally Posted by critter69 View Post
And you guys really like these better ? Because I don't seem to. Mine looks just like those but I guess I don't care for the texture or the looks when it's done this way. Hot grill with some smoke , I like. What are a few other things you like to make with these ? I need to find something we like, or I need to get rid of it.
Have you ever tried to grill a venison round steak over a fire? It’s nearly impossible not to end up with either an undercooked steak or shoe leather. Maybe you’ve figured it out but the beauty of souse vide is I can’t screw it up.
Gunnyart is offline   Reply With Quote Back To The Top
Old 07-16-2018, 09:45 AM   #25
critter69
Ten Point
 
critter69's Avatar
 
Join Date: Mar 2010
Location: Colorado
Hunt In: CO and Texas when I can
Default

Yes I grill about all the meat we eat, most times I have no problem with any of it, including venison. ( once in awhile I will forget about it, and over do it. Playing darts and beer get in the way) But 99% of the time, no problem. I will give this thing a few more try's, just not sure what to do to change the out come. Any one lookin to buy one ?
critter69 is offline   Reply With Quote Back To The Top
Old 07-16-2018, 11:35 AM   #26
Cajun Blake
Associate Sponsor
 
Cajun Blake's Avatar
 
Join Date: Oct 2007
Location: SW Louisiana
Hunt In: public & pvt land
Default

I cooked several NY Strips yesterday via sous vide ... 129 degrees for 1.5 hrs. then the sear. One was marinated in red wine, one in a wasabi paste, and the other in rosemary/butter cracked peppercorn. All 3 were perfectly juicy-tender and zero leftovers
Cajun Blake is online now   Reply With Quote Back To The Top
Old 07-16-2018, 04:08 PM   #27
Airtech
Four Point
 
Join Date: Oct 2006
Location: Lufkin, TX
Hunt In: Angelina County
Default

P.M. me , I am looking for one. Airtech
Airtech is offline   Reply With Quote Back To The Top
Old 07-16-2018, 04:22 PM   #28
Calrob
Eight Point
 
Calrob's Avatar
 
Join Date: Jan 2015
Location: lampasas
Hunt In: Burnet, Joppa, Wilco, My backyard
Default

Tried it with alot of different meats a year or so ago, it all tasted like boiled meat to me. Does look pretty but I like fire in my meat!
Calrob is offline   Reply With Quote Back To The Top
Old 07-17-2018, 02:10 PM   #29
MulieThumper
Spike
 
Join Date: Jul 2018
Location: San Antonio
Hunt In: no clue! just moved to TX
Default

I need a sous vid setup
MulieThumper is offline   Reply With Quote Back To The Top
Old 07-17-2018, 02:29 PM   #30
TeamAmerica
Ten Point
 
TeamAmerica's Avatar
 
Join Date: Oct 2016
Location: Dallas
Hunt In: Corsicana (Navarro County)
Default

Quote:
Originally Posted by MulieThumper View Post
I need a sous vid setup
Just ordered one on Amazon for Prime Day $75 (nearly half off). Bluetooth controlled...Anova is the brand.

i'm excited about it.
TeamAmerica is offline   Reply With Quote Back To The Top
Old 07-17-2018, 02:46 PM   #31
Mann Eye-Ashley
Six Point
 
Mann Eye-Ashley's Avatar
 
Join Date: Jul 2016
Location: Houston
Default

I use mine all the time! Like others said, still prefer Ribeyes grilled, but filets sous vide then grilled over mesquite charcoal for the hot sear...perfect. I do chicken breasts and pork chops vacuum sealed with herbs, butter, marinades, etc and then grill quickly after also. It's the most tender meat I've ever had!
Mann Eye-Ashley is offline   Reply With Quote Back To The Top
Old 07-17-2018, 05:28 PM   #32
Gunnyart
Pope & Young
 
Gunnyart's Avatar
 
Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
Default

I've got three chicken breasts in with a packet of hot taco seasoning right now. Come dinner time just shred it up and it's Taco Tuesday!
Gunnyart is offline   Reply With Quote Back To The Top
Old 07-17-2018, 06:31 PM   #33
Shane
Pope & Young
 
Shane's Avatar
 
Join Date: Sep 2007
Location: Abilene, TX
Hunt In: Mismatched camo
Default

For lean meat like venison, SV is awesome. I season it like I normally would (salt, pepper, garlic powder) and then add either some coffee or mesquite smoke shake and marinate it in the fridge overnight. Then I like to put it in the SV cooker in the morning and let it cook at 138 all day until supper time. Take it out and put it on a HOT cast iron skillet or HOT grill outside for a 60-90 seconds each side to brown it and get some grill marks on it. Put a little butter on top of it and let it rest 5 minutes while the butter melts, and then dig in. It'll just about melt in your mouth, and it won't be dried out. Pretty doggone good eatin'.
Shane is offline   Reply With Quote Back To The Top
Old 07-17-2018, 10:34 PM   #34
Gunnyart
Pope & Young
 
Gunnyart's Avatar
 
Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
Default

Sounds good
Gunnyart is offline   Reply With Quote Back To The Top
Old 07-18-2018, 08:49 AM   #35
Tequilazo
Ten Point
 
Tequilazo's Avatar
 
Join Date: Jan 2010
Location: Pearland
Hunt In: Rocksprings & Polk Co.
Default

Quote:
Originally Posted by TeamAmerica View Post
Just ordered one on Amazon for Prime Day $75 (nearly half off). Bluetooth controlled...Anova is the brand.

i'm excited about it.
I just got the Anova about 6 weeks ago.... you wont be disappointed.

Side note - the main reason I wanted one was for camp cooking, especially before the time change. Making a fire and grilling at 9pm sucks when you have a camp full of customers.
Tequilazo is offline   Reply With Quote Back To The Top
Old 07-18-2018, 09:34 AM   #36
Bullseye07
Ten Point
 
Bullseye07's Avatar
 
Join Date: Apr 2015
Location: Addison
Hunt In: Leon/Freestone Cos
Default

My fiancé just got me a gourmia Sous vide pod for our anniversary. I get the benefit of it cooking to the right temperature, but it seems to take 4 times as long to cook. When I get home at 7 I don’t want to wait until after 8 to eat.
Bullseye07 is offline   Reply With Quote Back To The Top
Old 07-18-2018, 10:05 AM   #37
Shane
Pope & Young
 
Shane's Avatar
 
Join Date: Sep 2007
Location: Abilene, TX
Hunt In: Mismatched camo
Default

Quote:
Originally Posted by Bullseye07 View Post
My fiancé just got me a gourmia Sous vide pod for our anniversary. I get the benefit of it cooking to the right temperature, but it seems to take 4 times as long to cook. When I get home at 7 I don’t want to wait until after 8 to eat.
Put the meat in the SV cooker in the morning and let it cook until supper time. Takes 5 minutes to pull it out and put the final sear on it.
Shane is offline   Reply With Quote Back To The Top
Old 07-18-2018, 10:30 AM   #38
panhandlehunter
Pope & Young
 
panhandlehunter's Avatar
 
Join Date: Sep 2010
Location: Sweenyish
Hunt In: Brazoria, Matagorda & Medina Counties
Default

Quote:
Originally Posted by Shane View Post
Put the meat in the SV cooker in the morning and let it cook until supper time. Takes 5 minutes to pull it out and put the final sear on it.
That is why I love it.
panhandlehunter is offline   Reply With Quote Back To The Top
Old 07-18-2018, 10:37 AM   #39
Colton
Pope & Young
 
Colton's Avatar
 
Join Date: Mar 2013
Location: Richmond, TX
Hunt In: South Texas
Default

Quote:
Originally Posted by Shane View Post
Put the meat in the SV cooker in the morning and let it cook until supper time. Takes 5 minutes to pull it out and put the final sear on it.
Can you really let it go all day and not worry about overcooking it?
Colton is offline   Reply With Quote Back To The Top
Old 07-18-2018, 10:46 AM   #40
buckfan50
Six Point
 
buckfan50's Avatar
 
Join Date: Mar 2010
Location: Magnolia, Texas
Hunt In: Montgomery County
Default Deer steaks

Quote:
Originally Posted by Shane View Post
For lean meat like venison, SV is awesome. I season it like I normally would (salt, pepper, garlic powder) and then add either some coffee or mesquite smoke shake and marinate it in the fridge overnight. Then I like to put it in the SV cooker in the morning and let it cook at 138 all day until supper time. Take it out and put it on a HOT cast iron skillet or HOT grill outside for a 60-90 seconds each side to brown it and get some grill marks on it. Put a little butter on top of it and let it rest 5 minutes while the butter melts, and then dig in. It'll just about melt in your mouth, and it won't be dried out. Pretty doggone good eatin'.
Going to have this tonight! Wife if getting everything ready right now!
buckfan50 is offline   Reply With Quote Back To The Top
Old 07-18-2018, 01:27 PM   #41
meltingfeather
Ten Point
 
Join Date: Oct 2012
Location: austin
Hunt In: Gillespie, San Saba & Kerr primarily
Default

Quote:
Originally Posted by critter69 View Post
Mine looks just like those [...] Hot grill with some smoke , I like.
Post pics please.
meltingfeather is offline   Reply With Quote Back To The Top
Old 07-18-2018, 01:29 PM   #42
meltingfeather
Ten Point
 
Join Date: Oct 2012
Location: austin
Hunt In: Gillespie, San Saba & Kerr primarily
Default

Quote:
Originally Posted by Colton View Post
Can you really let it go all day and not worry about overcooking it?
You can't overcook it... the temperature source is not higher than the desired meat temp. Not sure what would happen if you left in there for days, but it's never going to get a degree warmer than the sous vide setting.

The plastic bags are my hang up. Reverse sear for me.
meltingfeather is offline   Reply With Quote Back To The Top
Old 07-18-2018, 02:29 PM   #43
Shane
Pope & Young
 
Shane's Avatar
 
Join Date: Sep 2007
Location: Abilene, TX
Hunt In: Mismatched camo
Default

Quote:
Originally Posted by Colton View Post
Can you really let it go all day and not worry about overcooking it?
Yep. It won't go beyond the temp you have set. 138 gets you a perfect medium rare. Leaving it in longer just breaks down the muscle fibers more, making it more tender. If you go way too long, it could get mushy, I'm sure. But it won't end up well done. It'll still just be 138 degrees, medium rare. And since it's seasoned and in a plastic bag, none of the meat's juices escape. It doesn't get drier by cooking longer.

The only thing you don't want to do is leave it in for several hours at a temp that's too low to kill bacteria. I wouldn't do pork or chicken at 138. I'd go hotter for them. Check food safety info online for that kind of stuff.
Shane is offline   Reply With Quote Back To The Top
Old 07-18-2018, 10:36 PM   #44
brrdnk
Pope & Young
 
brrdnk's Avatar
 
Join Date: Jun 2010
Location: Mansfield
Hunt In: Coleman,TX & The "H" Some Years
Default

Quote:
Originally Posted by Colton View Post
Can you really let it go all day and not worry about overcooking it?
I have done chuck roast for 24hrs and it came out great and not mushy. Depends on the cut of meat but take thick cut sirloins usually 3-4 hrs but have done 6-8 and no issue.
brrdnk is offline   Reply With Quote Back To The Top
Old 07-28-2018, 09:32 AM   #45
TeamAmerica
Ten Point
 
TeamAmerica's Avatar
 
Join Date: Oct 2016
Location: Dallas
Hunt In: Corsicana (Navarro County)
Default

Test run. Planning for steaks tonight!
TeamAmerica is offline   Reply With Quote Back To The Top
Old 08-02-2018, 12:07 PM   #46
TeamAmerica
Ten Point
 
TeamAmerica's Avatar
 
Join Date: Oct 2016
Location: Dallas
Hunt In: Corsicana (Navarro County)
Default

Didn't get around to steaks until Wednesday night. Two tenderloins for $12.

About an hour at 130. Seasoned with salt pepper and worsterchire. Finished on the cooktop with some more salt pepper and butter for about 2 minutes. Turned out great! Wife was impressed and very little clean up.
TeamAmerica is offline   Reply With Quote Back To The Top
Old 08-02-2018, 01:05 PM   #47
Gunnyart
Pope & Young
 
Gunnyart's Avatar
 
Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
Default

Tough to beat. Looks tasty
Gunnyart is offline   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 02:55 AM.


Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2018, vBulletin Solutions Inc.
Copyright 1999-2012, TexasBowhunter.com