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      09-24-2015, 02:59 PM   #243
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Dry aged steak from last night. This thing came out perfect! I've never seen a steak be so pink on the inside.
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      09-26-2015, 02:39 PM   #244
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Beef critter, 5 hours in so far, about 40 degrees to go.
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      09-30-2015, 04:31 PM   #245
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Another steak craving. Prime New York, slightly over 2" cut.
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      09-30-2015, 07:08 PM   #246
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Going to try sous vide
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      09-30-2015, 07:14 PM   #247
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My ghetto sous vide haha
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      09-30-2015, 07:19 PM   #248
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From the other day. Bacon wrapped grilled cheese sandwich.
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      09-30-2015, 07:39 PM   #249
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Did some BBQing this last weekend.

Ribeye roast and some ribs.

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      09-30-2015, 07:41 PM   #250
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Quote:
Originally Posted by MChat
Did some BBQing this last weekend.

Ribeye roast and some ribs.

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Looks bomb
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      09-30-2015, 07:43 PM   #251
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Originally Posted by P1et View Post
Guys, just wanted to share with you all how I prepare my steaks...

1) Go to local all-natural grocer where I carefully pick out the finest GMO free, locally sourced, all organic, gluten-free steak
Gluten-free steak? Isn't that just steak?
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      09-30-2015, 09:56 PM   #252
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Wow, that came out realllly tender. The flavor was amazing.
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      10-01-2015, 09:10 AM   #253
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Quote:
Originally Posted by AW335TT View Post
Wow, that came out realllly tender. The flavor was amazing.
wow that's awesome!

what temp is that cooked at? ~129* F?
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      10-01-2015, 09:29 AM   #254
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From the other day. Bacon wrapped grilled cheese sandwich.
Hell yes
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      10-01-2015, 09:56 AM   #255
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You put a steak in a bag with some green shit and BOILED it??????

This is 'Merica!!!!
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      10-01-2015, 10:24 AM   #256
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Isn't sous Vide used to get even cook throughout. Don't want middle cooked same as outside. Looks like turned out fine but I'm impatient no way I wait 3 days for my meat to cook
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      10-01-2015, 10:31 AM   #257
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Originally Posted by UncleWede View Post
You put a steak in a bag with some green shit and BOILED it??????

This is 'Merica!!!!
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      10-01-2015, 12:07 PM   #258
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Quote:
Originally Posted by AW335TT View Post
Wow, that came out realllly tender. The flavor was amazing.
That looks very good! How did you sear the exterior?

Haha I used the ghetto sous vide method before and it works well for the short water baths but if you intend to do slow braises for several days, you'll want to invest in an immersion circulator so you can set it and forget it.
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      10-01-2015, 01:32 PM   #259
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Quote:
Originally Posted by UncleWede
You put a steak in a bag with some green shit and BOILED it??????

This is 'Merica!!!!
Water temp was around 132F .. I'm not a scientist or anything but that seems very far from boiling haha
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      10-01-2015, 01:33 PM   #260
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Quote:
Originally Posted by M.A.R.C.
Quote:
Originally Posted by AW335TT View Post
Wow, that came out realllly tender. The flavor was amazing.
wow that's awesome!

what temp is that cooked at? ~129* F?
Around 132 for 3 hours and than seared 1 minute per side.
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      10-01-2015, 01:44 PM   #261
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Quote:
Originally Posted by daixloxbmw
Quote:
Originally Posted by AW335TT View Post
Wow, that came out realllly tender. The flavor was amazing.
That looks very good! How did you sear the exterior?

Haha I used the ghetto sous vide method before and it works well for the short water baths but if you intend to do slow braises for several days, you'll want to invest in an immersion circulator so you can set it and forget it.
Thanks! Over the stove on the highest heat I can get for about 1 minute per side.
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      10-01-2015, 02:37 PM   #262
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Don't go trying to deflect my righteous Merican indignation with science and/or fax
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      10-02-2015, 07:56 AM   #263
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I need some good info on dry rubs... I've never attempted. If anyone has some tips please share.
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      10-02-2015, 09:44 AM   #264
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read the labels, see if it sound tasty, then buy it. Don't be afeared of throwing it out if you don't.

Personally, I really enjoy curry. I found a rub that was curry based. Nobody but me likes rubs, in general, in my house so I get my own piece of meat. . .
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