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!
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My sweet new sous side rig
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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'.
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Originally posted by TeamAmerica View PostJust ordered one on Amazon for Prime Day $75 (nearly half off). Bluetooth controlled...Anova is the brand.
i'm excited about it.
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.
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Originally posted by Bullseye07 View PostMy 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.
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Deer steaks
Originally posted by Shane View PostFor 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'.
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Originally posted by Colton View PostCan you really let it go all day and not worry about overcooking it?
The plastic bags are my hang up. Reverse sear for me.
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Originally posted by Colton View PostCan you really let it go all day and not worry about overcooking it?
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.
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