How do you cook your meats?! Sous-Vide

Mywifes335 · 05-05-2016, 02:24 PM

Quote:

Originally Posted by P1et

Banned from Texas? We use grilles and smokers here. Not meat boilers.

I think we're talking past each other. I thought you were using meat boilers. Lol.

That's why the Texas ban.

Quote:

Originally Posted by P1et

Nothing like having the boys over, cracking open a few lagers, sitting outside in the beautiful weather around the... meat boiler.

Sigh...

SCHMOUPE · 05-05-2016, 02:31 PM

Quote:

Originally Posted by radiofrequency

Yes, the makers of Ziploc bags published a statement that their bags are NOT safe for Sous Vide - I established this when I was researching for bags to use as I don't have a vacuum sealer.

Do you have a link to this?

MightyMouseTech · 05-05-2016, 02:37 PM

I do something similar, but without the water bath. I do my steaks/roasts reverse sear. So, they go in the oven at 200F until they are basically done, then on the grill to add the flavour.

I like my steaks between about blue rare and rare. Will be done perfect every time, and nearly the whole steak is the same doneness.

P1 · 05-05-2016, 02:39 PM

Quote:

Originally Posted by Mywifes335

I think we're talking past each other. I thought you were using meat boilers. Lol.

That's why the Texas ban.

We were. I was just referring to the fact that grilling/BBQing has a "fun factor" to it. The social aspect is what makes it so appealing. All that goes out the window with a meat boiler.

AW335TT · 05-05-2016, 03:10 PM

Quote:

Originally Posted by P1et

Quote:

Originally Posted by Mywifes335

I think we're talking past each other. I thought you were using meat boilers. Lol.

That's why the Texas ban.

We were. I was just referring to the fact that grilling/BBQing has a "fun factor" to it. The social aspect is what makes it so appealing. All that goes out the window with a meat boiler.

Steak takes like 10 minutes to make on the grill.

You throw it in the sous vide before anyone arrives .. People get there just as sous vide is done... Take em out.. Throw em on the grill for a couple minutes to get some color.. Eat.. Drink .. Repeat.

As fun as it is.. You can't compare steaks done with sous vide to anything else. It's not even close.

Mywifes335 · 05-05-2016, 03:11 PM

Quote:

Originally Posted by P1et

We were. I was just referring to the fact that grilling/BBQing has a "fun factor" to it. The social aspect is what makes it so appealing. All that goes out the window with a meat boiler.

Yes. And that any dude in TX who boils his meat should be deported...directly to CA.

gtron · 05-05-2016, 03:32 PM

Quote:

Originally Posted by Mywifes335

Yes. And that any dude in TX who boils his meat should be deported...directly to CA.

Why? So we can drown them in the ocean for you?

Mywifes335 · 05-05-2016, 03:34 PM

Quote:

Originally Posted by gtron

Why? So we can drown them in the ocean for you?

Wait, don't you want these guys?

jtodd_fl · 05-05-2016, 04:47 PM

Dry age then wet cook? wtf?

Mywifes335 · 05-05-2016, 05:27 PM

Quote:

Originally Posted by P1et

We were. I was just referring to the fact that grilling/BBQing has a "fun factor" to it. The social aspect is what makes it so appealing. All that goes out the window with a meat boiler.

Btw, if I recall, in TX it's grilling right? BBQ is something else altogether. Like going to Hard Eights or Pecan Lodge.

Now I miss me a good 1/2lb of brisket, some sausage, and cold Shiner Bock to wash it down.

In Jersey for the moment where BBQ is a type of sauce.

P1 · 05-06-2016, 09:15 AM

Quote:

Originally Posted by Mywifes335

Btw, if I recall, in TX it's grilling right? BBQ is something else altogether. Like going to Hard Eights or Pecan Lodge.

Now I miss me a good 1/2lb of brisket, some sausage, and cold Shiner Bock to wash it down.

In Jersey for the moment where BBQ is a type of sauce.

That is correct. I've eaten at Hard Eight quite a few times. After the owner died, it was unfortunately never the same again. Used to be good back in the days, but the brisket really isn't anything to write home about anymore. I've never been to Pecan Lodge. If I want good brisket, I make my way to Lockhart.

WHL102 · 05-06-2016, 07:39 PM

What would Hank Hill say?

JK, those steaks look epic!

Mywifes335 · 05-06-2016, 09:13 PM

Quote:

Originally Posted by P1et

That is correct. I've eaten at Hard Eight quite a few times. After the owner died, it was unfortunately never the same again. Used to be good back in the days, but the brisket really isn't anything to write home about anymore. I've never been to Pecan Lodge. If I want good brisket, I make my way to Lockhart.

I heard Lockhart has serious brisket... On my list.

P1 · 05-06-2016, 09:58 PM

Quote:

Originally Posted by Mywifes335

I heard Lockhart has serious brisket... On my list.

No doubt. You have the big three all within walking distance. I love Blacks myself.

Mywifes335 · 05-06-2016, 10:01 PM

Quote:

Originally Posted by P1et

No doubt. You have the big three all within walking distance. I love Blacks myself.

Where's that (Blacks) exactly? Sorry if I don't know...

Yeah we hit hard eights this past summer when we spent a week up at the Gaylord for the 4th.

Goto Pecan Lodge once a month. Great for Paleo diet / Keto.

Xiaoxi · 05-06-2016, 11:39 PM

Quote:

Originally Posted by Mywifes335

Btw, if I recall, in TX it's grilling right? BBQ is something else altogether. Like going to Hard Eights or Pecan Lodge.

Now I miss me a good 1/2lb of brisket, some sausage, and cold Shiner Bock to wash it down.

In Jersey for the moment where BBQ is a type of sauce.

I'm visiting Austin in a few months and my no. 1 priority is standing in line at 8am to get me some Franklin's BBQ

P1 · 05-07-2016, 01:54 PM

Quote:

Originally Posted by Xiaoxi

I'm visiting Austin in a few months and my no. 1 priority is standing in line at 8am to get me some Franklin's BBQ

I've eaten there but refuse to stand in that damn line like a loser for half my day... That being said, the brisket is good.

Me? I'd drive to Lockhart, eat at all the big three, come back to Austin and you'd *still* be in line at Franklins.

I live in Austin, by the way...

P1 · 05-07-2016, 01:55 PM

Quote:

Originally Posted by Mywifes335

Where's that (Blacks) exactly? Sorry if I don't know...

Yeah we hit hard eights this past summer when we spent a week up at the Gaylord for the 4th.

Goto Pecan Lodge once a month. Great for Paleo diet / Keto.

Blacks is in Lockhart...

Mywifes335 · 05-07-2016, 01:57 PM

Quote:

Originally Posted by P1et

Blacks is in Lockhart...

Ohhhh... I thought Lockhart's was the name of the place!

P1 · 05-07-2016, 04:43 PM

Quote:

Originally Posted by Mywifes335

Ohhhh... I thought Lockhart's was the name of the place!

Lockhart is the city where you'll find Black's, Kreuz's and Smitty's.

Mywifes335 · 05-07-2016, 04:44 PM

Quote:

Originally Posted by P1et

Lockhart is the city where you'll find Black's, Kreuz's and Smitty's.

That's what it is.... Thank you for clearing it up.

Xiaoxi · 05-07-2016, 11:32 PM

Quote:

Originally Posted by P1et

I've eaten there but refuse to stand in that damn line like a loser for half my day... That being said, the brisket is good.

Me? I'd drive to Lockhart, eat at all the big three, come back to Austin and you'd *still* be in line at Franklins.

I live in Austin, by the way...

what are "the big 3" that you're referring to? I need to know for...research purposes

05-05-2016, 02:37 PM	#25
MightyMouseTech Major General 4344 Rep 6,196 Posts Drives: 13 135i 6MT LeMans Blue MSport Join Date: Feb 2013 Location: Ottawa, Canada iTrader: (0)	I do something similar, but without the water bath. I do my steaks/roasts reverse sear. So, they go in the oven at 200F until they are basically done, then on the grill to add the flavour. I like my steaks between about blue rare and rare. Will be done perfect every time, and nearly the whole steak is the same doneness.
	Appreciate 0 Quote

05-05-2016, 04:47 PM	#31
jtodd_fl 2nd Asst to Dept Undersecretary 6707 Rep 1,298 Posts Drives: People crazy Join Date: Sep 2013 Location: Florida iTrader: (0) Garage List 2015 F82 M4 [9.00] 2016 F87 M2 [0.00] 2011 E92 M3 [0.00]	Dry age then wet cook? wtf? __________________ This space for rent.
	Appreciate 1 Quote

05-06-2016, 07:39 PM	#34
WHL102 First Lieutenant 126 Rep 391 Posts Drives: '16 GTI S, DSG, 4-Door Join Date: Jan 2014 Location: Northern NJ iTrader: (0)	What would Hank Hill say? JK, those steaks look epic!
	Appreciate 0 Quote