Off topic: Rinker owners who grill!

randy56

Anova has come out with a SV oven. Its' about the size of a microwave. No more vacuum packing. It can also, bake, air fry, broil, roast, steam.  Have not bought one yet. 

https://anovaculinary.com/anova-precision-oven/

MarkB

randy56 said:

Anova has come out with a SV oven. Its' about the size of a microwave. No more vacuum packing. It can also, bake, air fry, broil, roast, steam.  Have not bought one yet. 

https://anovaculinary.com/anova-precision-oven/

Is that any different than running a pressure cooker at a low temperature?? I'm asking because I have both a pressure cooker and a crock pot with about 10 different functions! We don't use either enough.

randy56

I'm not sure, a friend of mine got one. He's experimenting. Doing a rib roast this week end. May have to pay him a visit. 

randy56

Sunday test cook,  I made bacon wrapped chicken burnt ends. I used a chicken rub, on the chicken, and a pork rub on bacon. Cut chicken into 1 inch squares. Cut bacon in 1/3 rd.
Set pellet grill at 300, cook for 1 hour flip after half hour, internal temp should be 165 after one hour. Then add BBQ Sause, in pans with 1/4 stick of kerrygold to BBQ Sause to thin.  And set the glaze on the  BBQ Sause for 10 minutes.  Did I mention bacon, butter, BBQ Sause, all has to be good for ya. Sample these great nuggets before the BBQ Sause step. You may want to stop there. 
 

Dream_Inn

Ok, now I'm hungry!

Willhound

Time for sous vide baby!

randy56

Looks like goodness

Willhound

Melt in your mouth!!

randy56

you are living large

YYZRC

I am in the SV game!

Willhound

Sweet! Their website has a ton of good info and recipe's also.

Willhound

Some New Year's Eve food porn for y'all. We usually have Prime Rib but was $16.99 a lb. Striploin roast was $6.99 and with help from Sous Vide it came out perfect. Some great lobster, baby potatoes, mushrooms and asparagus and Red Lobster mix cheese biscuits with a great Cabernet Franc we picked up on a Niagara wine tour last fall. Cheers and Happy New Year!

Handymans342

Looks like a restaurant

reneechris14

A meal fit for a King enjoy 

halifax212

Livin large! @Willhound.   

YYZRC

@Willhound you feeling better? Looks delicious!

Willhound

Feeling much better, thanks. Like @J3ff I was down for a few days and bounced back. This meal sure helped. Mostly my loving wife, I just get the glory part on the meat. 

YYZRC

Isn’t it usually the wife that gets the glory from the meat? 

YYZRC

Tried the SV. I don’t get the hype. While very juicy, the steaks had a bland taste like something was missing. I finished them on the BBQ and not in the pan as I didn’t want to stink up the house - maybe that accounts for the blandness. 

If I was cooking for a dozen people, SV would make a lot of sense, but for two steaks I will just BBQ as usual. 

Willhound

@YYZRC pan or BBQ shouldn't make a difference. Either one has to be smoking hot however so that it's literally 10 to 20 seconds per side to sear and that's it. What did you marinate or spice with? How long in the Sous Vide? Depending on thickness if you go too long they can get a bit soft. What cut of meat? Did you pat dry really well before going to BBQ?
Need trouble shooting details man!
Sous vide doesn't necessarily add flavour, just ensures the meat is cooked to the exact temp you set. 

LaRea

The meat still needs to be seasoned.  Try putting some rosemary, thyme, butter and garlic into the SV bag.  And of course, try dry-brining with salt and pepper before bagging it.

Next time, I'm going to try searing with olive oil in a cast-iron pan.  The grill isn't giving me the uniform sear crust I'm looking for.  

YYZRC

I SV for just over one hour at 130 (medium rare). Salt and pepper on the 1.5” thick rib eyes before bagging. I used the ceramic burner in my Napoleon to “sear” after SV. BBQ was at 600 degrees. I did pat dry and then re-salt and pepper and some Keg spice. 

I read that you are not supposed to put butter in the vacuum bag when SVing so I didn’t. I didn’t have any fresh rosemary or thyme or I would have done that. Don’t like garlic or onions on my steak - I prefer to let the meat speak!

Handymans342

Well guys, I have officially joined the grill club and with all the grass feed beef and pork up here it made sense. Pellet grill  

Willhound

Nice unit! (A new grill is the only time you are EVER allowed to say that!)

Handymans342

Willhound said:

Nice unit! (A new grill is the only time you are EVER allowed to say that!)

It's top of the line. Randy agreed. Can get up to 500 degrees

Willhound

They are apparently very good. Outta my budget.

randy56

Grilla grills are one of the top. They come with SS greats. TempTamer technology, there controller is state of the art. You will take Your Outdoor Cooking to the Next Level. I dare you to jump on the scales, mark it down then 6 months again. You will be cranking out some great stuff.

Handymans342

Don't have to worry about that grill blowing over. 

rasbury

On the appliance side I'm not sure that and other "declines" are declines or nothing to sell. Anything with a chip.  My daughter remodeled her kitchen and her fridge was going to be 8 month lead time...I think a lot of companies are using g this pandemic as an excuse to raise prices. Farmers and others at the "bottom" may be feeling it but companies and wall street are banking record profits. During a hurricane here in FL if someone overcharges they are looked in to and penalties for gouging are harsh- maybe if these companies have someone looking over there shoulder.   

I still love my charcoal grille and this year started grilling outside my norm...did a prime rib that was awesome, pork loins....wife not keen on fish so pork and beef- not to the level some of you are.....it's fun and a relaxing day. my wife bought me a weber probe that blue tooth to the phone and has a cool app.....I have a nice gas grille for the boat but dodon'use that hardly ever.  ...great thread!

Handymans342

Ready for the meat!