Sous Vide Cooler Build

Discussion in 'The Smokehouse' started by SKEETER McCLUSKEY, Dec 31, 2019.

  1. BCB

    BCB

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    pollute? that set up is awesome. That thing is built like a tank lol. thanks for sharing!
     
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  2. BCB

    BCB

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    I cook my steaks to 130-132* range then pull it. Sear about 1-2 mins per side (depending on thickness) and it won't bring the temp up much past 135-ish. Just take the searing and resting into account no matter what you're cooking and shave a few degrees off of the water bath.
     
  3. fuelrod

    fuelrod

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    Dang, I had look up sous vide :rofl: :lol:
     
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  4. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    me too:rofl: :lol:proof that i dont know what im doing
     
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  5. fuelrod

    fuelrod

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    Tell me it's more than what it sounds like (meat in warm water), it's got to be from what I know about your "other" cooking.
     
  6. Matt Fine

    Matt Fine

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    Take your meats out, dry them off and let them rest/cool on the outside a bit and they won’t cook more when searing. The hotter the sear the better up to a point that is difficult to pass. My favorites are a super hot charcoal fire, cast iron or carbon steel pan, and a 400,000 BTU propane torch. Trust me, you can get PLENTY of sear without cooking the inside anymore than you like it.
     
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