Off topic: Rinker owners who grill!

LaRea

That looks really good!  What is your sous vide temperature for venison?

Willhound

131F. Same as beef.

Willhound

I have to thank @randy56 so much for goading me into trying Sous Vide. I'll never do a roast another way if I can avoid it. At our campsite for the Canadian Victoria Day long weekend. Just a small one rib Prime Rib. Basically a really thick steak. Sous Vide ended 5 hours and then sat for over an hour because neighbors came over for drinks. On the grill for 8 minutes at 500 and came out perfect. Cut with a fork. Baked potatoes and mushrooms.

randy56

Mouth is watering, looks delish. Now I want some, maybe tomorrow nite.

 I'm doing 5 pork butts this week and donating them to  the local foundation fundraiser for extra activities at schools in my county.  

rasbury

Omg that looks so good. 

So that is only 8 mins? I know prime rib is usually rare to very rare it seems...I go for a medium on a regular steak...med rare on the prime rib.

I have a weber temperature probe/app that works really well but I want a hand held too for when you really have a grille full of chicken or burgers etc.. that just looks so awesome! I did a 3 rib, was like 60 friggin bucks but it was good.. 

PS- I tried to Google Sous Vide but came up with zip...what does that mean?
I should probably spend more time on the stock market thread but now I'm hungry...

Willhound

8 minutes on the grill to finish it but 5 hours on sous vide @rasbury. Sous vide is French for "without air". Whatever you're cooking is placed in a vacuum bag or freezer bag and the air removed so that the it water bath is in even contact all around the meat. This is just one example:  https://anovaculinary.com/anova-precision-cooker/

rasbury

Wow @Willhound, not a chef or consider myself a good cooker, have never heard of that before. Very interesting, thanks!

Willhound

@randy56 got me in to it. It's how he won an Indiana State cook off I believe. 

Handymans342

I will have to try that too

randy56

https://www.amazon.com/SOUSVIDE-ART-Precision-Circulator-Temperature/dp/B077GXV153/ref=asc_df_B077GXV153/?tag=hyprod-20&linkCode=df0&hvadid=242036100194&hvpos=&hvnetw=g&hvrand=15046675101722576398&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9016658&hvtargid=pla-457268443600&th=1

randy56

https://www.seriouseats.com/sous-vide-recipes-5117306

halifax212

@Willhound  Will the sous vide take a steak , say a 1"  beef tenderloin to a medium / medium well? Will the water temp go high enough?  As good as that roast looks, I would require  medium well  for the family to enjoy.  

Willhound

halifax212 said:

@Willhound  Will the sous vide take a steak , say a 1"  beef tenderloin to a medium / medium well? Will the water temp go high enough?  As good as that roast looks, I would require  medium well  for the family to enjoy.  

Yep. It'll do well done even...if you want it that way. The other thing I had a hard time wrapping my head around is you can leave it 3 , 5 or even 10 hours....and it doesn't matter. Because it holds the temp at a set point the meat only cooks to a certain point and stays there.

randy56

https://youtu.be/CXryf7hAVH8               

some have to much time

rasbury

I'm going to smoke something this weekend...put something on the grille too!

Willhound

Come to Canada @rasbury. We have three different legal cannabis stores in a town of 8,000 people.....lots of "smoking" going on.😆

TonyG13

Just a friendly reminder for those of you with natural gas grills -- check your hoses.

Last night I put on a bunch of boneless chicken thighs, went inside to get some other things ready, came out and the grill was lit up like the Forth of July.

Was way bigger than a normal flareup, more like a flamethrower, so I shut off the gas at the house. After everything cooled down found this...



Best I can figure, the hose got compromised over it's 10 plus years of use and created a pinhole leak, which then was ignited by a flareup of the chicken fat.

Dream_Inn

Wow!  Glad you caught that one Tony!

randy56

Willhound

Venison burgers on the Traeger. 2 lbs venison, 1 lb medium beef, egg, bread crumbs, Montreal Steak Spice. 3lbs meat, 6 burgers. Tried a new charcoal pellet. Old cheddar. Delicious!

randy56

yummmmm......... Cooking 12 burgers and a 12 brats Saturday, family get together. 

halifax212

@Willhound  I see you used the dimple in your burgers to reduce shrinking .....fine looking burgers!

aero3113

We catered our 4th party, was delicious and so easy!! We had 20 people and could’ve easily fed plenty more. Leftovers for the next few days!

MarkB

Wow, great job @aero3113

captkevin

Nice looking spread Aero but now i am wanting barbecue.

aero3113

Thanks guys!! 

Willhound

Not that I'd invite any....

randy56

MarkB

randy56 said:

That looks delicious! LOL

YYZRC

Brisket to take to the boat tomorrow!