[daonlyillwiz]

Thanks for the input Bobble...Im going to shop around, i dont have many BBQ outlet stores in my area but i know of two that ill be going to this weekend. And regarding your brother in law, he should definitely invest in a cover and also clean the grill regularly

[daixloxbmw]

Originally Posted by M.A.R.C.

That's awesome!

What sous vide apparatus are you using?

I have the Anova One. I use it every chance I get. Currently braising some pork belly on hour 30 out of 72. Comes out like jelly.

Here is a cowboy ribeye I made this past weekend.

[UncleWede]

^Quit it already, my stomach noise is annoying my co-workers

[JasonCSU]

Originally Posted by daonlyillwiz

Expensive is an understatement. You are the third person to tell me about this grill, I'll start saving

You may also want to consider the Weber Genesis grills. They are the version below the Summit and are also available in stainless.

[chris82]

Originally Posted by daixloxbmw

Two ribeyes I recently made. Sous vide at 128* for an hour then seared with a torch. Medium rare in the middle with minimal gray band.

I am going to eat my monitor

[M.A.R.C.]

Originally Posted by daixloxbmw

I have the Anova One. I use it every chance I get. Currently braising some pork belly on hour 30 out of 72. Comes out like jelly.

Here is a cowboy ribeye I made this past weekend.

Nice! I actually just picked up a vacuum sealer and I've been eying an Anova to buy soon. Which model Anova do you have and what are you using for the bath?

I was looking at this:
http://www.amazon.com/dp/B00UKPBXM4/...I2GNH0MMMEKZ6X

and this cambro tub for the bath:
http://www.amazon.com/dp/B002NQB63E/...R665BFEM&psc=1

[RickFLM4]

Originally Posted by JasonCSU

You may also want to consider the Weber Genesis grills. They are the version below the Summit and are also available in stainless.

My Weber Genesis Gold has treated me well since 2002.

[AW335TT]

Random craving...

[AW335TT]

Dry brining it, so much moister coming out.

[AW335TT]

Well I weight at least 1.5 pounds more now lol

[UncleWede]

I ended up grabbing some rib eyes from trader joes. Not as large as most have posted, but going to try that reverse sear tomorrow night

[daixloxbmw]

Originally Posted by UncleWede

^Quit it already, my stomach noise is annoying my co-workers

Originally Posted by chris82

I am going to eat my monitor

Originally Posted by M.A.R.C.

Nice! I actually just picked up a vacuum sealer and I've been eying an Anova to buy soon. Which model Anova do you have and what are you using for the bath?

I was looking at this:
http://www.amazon.com/dp/B00UKPBXM4/...I2GNH0MMMEKZ6X

and this cambro tub for the bath:
http://www.amazon.com/dp/B002NQB63E/...R665BFEM&psc=1

I have the Anova One, which is the original and it is operated by the touchscreen. The Anova Precision Cooker you linked is the newer version and it is operated by your smart phone via bluetooth connection. Other notable differences are the heating element and circulating fan on the newer version are actually inferior to the original (1,000 vs 800 watt and 12 vs 8 liters/minute). Neither of these specs are important if you don't plan to cook for a dozen guests. I have cooked steak dinners for a dozen guests in a large cooler and my Anova One was struggling to keep up.

I have the same tub you linked, with the matching lid, which is especially useful if you plan to frequently cook for 72 hours to minimize water loss. The pork belly should be done tomorrow morning.

[Kortho]

So this was my first attempt with a salt block and it was delicious

[M.A.R.C.]

Originally Posted by daixloxbmw

I have the Anova One, which is the original and it is operated by the touchscreen. The Anova Precision Cooker you linked is the newer version and it is operated by your smart phone via bluetooth connection. Other notable differences are the heating element and circulating fan on the newer version are actually inferior to the original (1,000 vs 800 watt and 12 vs 8 liters/minute). Neither of these specs are important if you don't plan to cook for a dozen guests. I have cooked steak dinners for a dozen guests in a large cooler and my Anova One was struggling to keep up.

I have the same tub you linked, with the matching lid, which is especially useful if you plan to frequently cook for 72 hours to minimize water loss. The pork belly should be done tomorrow morning.

sweet. I ended up buying the precision one I linked and the cambro. didnt get a cover but I will probably end up getting it though.

[j_marinelli]

Originally Posted by Kortho

So this was my first attempt with a salt block and it was delicious

Been dying to try that with some steelhead trout.

[Kortho]

Originally Posted by j_marinelli

Been dying to try that with some steelhead trout.

The flavor that imparted onto the salmon was amazing. Heated the egg and stone to 400, while everything was heating up and put a small amount of olive oil on the fish, then a few drops of lemon juice with pepper and rosemary. Cooked on the flesh side for 4 minutes then on the skin side for about 25 minutes.

The final product had a very slight crispy exterior with a moist flavorful interior.

What I'm really trying to say is I highly recommend trying the salt block out.

[AW335TT]

..

[NEFARIOUS]

Originally Posted by ouchie

It's a Reverse Sear

Until I Googled what you said, I had no idea there was such a word for what I usually liked to do when I'm barbecuing, except my method is a bit different from what the interwebz describe... Since I noticed the taste of the meats were MUCH better when it flared up, I would cook it as normal, then turn the heat all the way up (gas) and/or lower the grilling rack (coal) until it flares up for a minute, then rest it a bit and serve. Here I was thinking I was so damned creative

[M.A.R.C.]

So I tried my hand, well hands off kinda, with sous vide with the Anova Precision Cooker and some top sirloins I had. Here's the outcome with 45min in the bath and searing on a pan

[TXSTYLE]

I know I may be in the huge minority here, but I can and will only tolerate a slight pink line on my steaks. Can't do the rare thing at all. And before you go all Gordon Ramsay on me, just know that "taste is VERY subjective". For me, a more thorough cooking suits my taste buds.

[UncleWede]

^ Where's that "Order chicken" gif???

I grew up in a household where mom wanted it done "chicken" and dad wanted it room temperature. I followed mom until I was about 35, then had a nice medium-rare and haven't cooked it that much since. Luckily for my son, both mom and dad did it at about 135.

[daonlyillwiz]

Originally Posted by UncleWede

^ Where's that "Order chicken" gif???

I grew up in a household where mom wanted it done "chicken" and dad wanted it room temperature. I followed mom until I was about 35, then had a nice medium-rare and haven't cooked it that much since. Luckily for my son, both mom and dad did it at about 135.