Discussion in 'The Smokehouse' started by SKEETER McCLUSKEY, Dec 31, 2019.
pollute? that set up is awesome. That thing is built like a tank lol. thanks for sharing!
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.
Dang, I had look up sous vide
me tooproof that i dont know what im doing
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.
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.
Separate names with a comma.