Cereal Posted March 6, 2017 Share Posted March 6, 2017 The halibut turned out great, but I'm not sure if it maybe could have been even better. I ran them for an hour at 130F per seriouseats, but afterward they were falling apart while taking them out of the bags. Any suggestions on that? I ended up throwing them in the oven for ~5 minutes on some aluminum foil rather than searing them on the stovetop. The crispy flavor of the outsides of the fish was phenomenal. Link to comment Share on other sites More sharing options...
Jauronimo Posted March 6, 2017 Share Posted March 6, 2017 The halibut turned out great, but I'm not sure if it maybe could have been even better. I ran them for an hour at 130F per seriouseats, but afterward they were falling apart while taking them out of the bags. Any suggestions on that? I ended up throwing them in the oven for ~5 minutes on some aluminum foil rather than searing them on the stovetop. The crispy flavor of the outsides of the fish was phenomenal. An hour seems to be way too long for fish. I had the same issue with red snapper. It was perfectly flaky after 30 mins but basically fell apart before I could get the fish out of the bag and sear the fillets. I think next time I'll adjust temp to produce a rare fish fillet, go for less time and finish cooking in the pan. I did another ribeye last night and managed not to trigger all smoke alarms while getting a great crust. Anyone doing corned beef for St. Paddy's? http://www.seriouseats.com/recipes/2011/03/homemade-corned-beef-brisket-with-potatoes-cabbage-carrots-recipe.html Link to comment Share on other sites More sharing options...
Augie Posted March 6, 2017 Share Posted March 6, 2017 I did salmon one time, and while it was fully cooked, the texture was so different my wife threw it in a pan a little longer. She didn't trust (or recognize?) it. It's almost like eating something totally different. I enjoyed it thoroughly. Link to comment Share on other sites More sharing options...
PirateHookerMD Posted March 7, 2017 Share Posted March 7, 2017 I have the Sansaire that I got back on kickstarter. Some of my favorites are pork tenderloin and flank steak. They turn out great! Link to comment Share on other sites More sharing options...
NoSaint Posted March 7, 2017 Share Posted March 7, 2017 I did salmon one time, and while it was fully cooked, the texture was so different my wife threw it in a pan a little longer. She didn't trust (or recognize?) it. It's almost like eating something totally different. I enjoyed it thoroughly. same experience. my better half was very offput by it -- i think more just the fact that it was a curveball not that it was bad. despite her objections i enjoyed it. we had a similar experience doing scrambled eggs in there. good but texturally different which is apparently not a surprise she likes. Link to comment Share on other sites More sharing options...
Simon Posted March 7, 2017 Share Posted March 7, 2017 I sous vide'd some elk two weeks ago whilst visiting my gal's folks up in Montana! Elk requires a little higher temperature compared to beef, I believe. I tried at 134F and there was still quite a bit of of red. I did some fresh venison backstraps at 135 last weekend and they were perfect; it was like eating silk. I typically do beef at 131 and adding that 4 degrees to the venison was just about right for getting it in the same neighborhood. Elk and venison are very similar meats in many ways, one of them being how lean they are. Because of that I would be very cautious about putting any salt on them before cooking as I've read in a few places that it tends to leach some of the limited juices out of leaner meats. Link to comment Share on other sites More sharing options...
Simon Posted March 7, 2017 Share Posted March 7, 2017 same experience. my better half was very offput by it -- i think more just the fact that it was a curveball not that it was bad. despite her objections i enjoyed it. we had a similar experience doing scrambled eggs in there. good but texturally different which is apparently not a surprise she likes. I had identical experiences with both salmon and eggs. (OK, that sentence made me think about cooking roe sous vide) I can make better eggs with less hassle than going sous vide so that likely won't be coming out for breakfast any more. My wife had the same reaction to the salmon, but I really liked my moist and tender white fish. Have you come up with any plan to make both of you happy that doesn't involve cooking fish two different ways?-) Link to comment Share on other sites More sharing options...
Augie Posted March 8, 2017 Share Posted March 8, 2017 I had identical experiences with both salmon and eggs. (OK, that sentence made me think about cooking roe sous vide) I can make better eggs with less hassle than going sous vide so that likely won't be coming out for breakfast any more. My wife had the same reaction to the salmon, but I really liked my moist and tender white fish. Have you come up with any plan to make both of you happy that doesn't involve cooking fish two different ways?-) Yes, I just cook it her way. I'm happier when she's happy. Both as a good husband and for practical reasons....life is too short. Link to comment Share on other sites More sharing options...
HereComesTheReignAgain Posted March 15, 2017 Share Posted March 15, 2017 I tried a few versions of corned beef in the sous vide and it came out great! One bag was just the corned beef and spices and the other bag had some beer and beef broth. I cooked them at 135 for about 36 hours. They weren't as tender as boiled corned beef, but the flavor was much better. I probably should have left it in for 48 hours like some of the recipes called for. Link to comment Share on other sites More sharing options...
NoSaint Posted March 15, 2017 Share Posted March 15, 2017 (edited) Yes, I just cook it her way. I'm happier when she's happy. Both as a good husband and for practical reasons....life is too short.also, i can make pretty excellent eggs and fish a variety of ways. passing on this particular preparation isnt hindering my enjoyment of either much at all I can make better eggs with less hassle than going sous vide so that likely won't be coming out for breakfast any more. i will say that while scrambled arent good enough for me to justify it, that some of the soft boiled options are convenient and delicious. and not an unfamiliar or surprising twist on the dish Edited March 15, 2017 by NoSaint Link to comment Share on other sites More sharing options...
Jauronimo Posted March 15, 2017 Share Posted March 15, 2017 also, i can make pretty excellent eggs and fish a variety of ways. passing on this particular preparation isnt hindering my enjoyment of either much at all i will say that while scrambled arent good enough for me to justify it, that some of the soft boiled options are convenient and delicious. and not an unfamiliar or surprising twist on the dish Soft boiled eggs are great sous vide. My only complaint is that if you want a real presentation quality 63 degree egg you still need to boil it first to set the outer whites and shock it in ice water before tossing it in the bath or else white runs away. I've had similar success with just boiling for 5-6 mins and shocking in an ice bath. Link to comment Share on other sites More sharing options...
IDBillzFan Posted March 15, 2017 Share Posted March 15, 2017 also, i can make pretty excellent eggs and fish a variety of ways. passing on this particular preparation isnt hindering my enjoyment of either much at all i will say that while scrambled arent good enough for me to justify it, that some of the soft boiled options are convenient and delicious. and not an unfamiliar or surprising twist on the dish I spent an afternoon testing eggs in sous vide. One of my favorite dishes is Eggs Benedict, and the key has always been to have the perfect egg. Firm outside...runny inside. A dozen eggs later, I just couldn't get it as good a texture than straight up poaching them in a saute pan of simmering water with a bit of vinegar. Plus, poaching eggs is one of the easiest things to do once you get it down. Link to comment Share on other sites More sharing options...
NoSaint Posted March 15, 2017 Share Posted March 15, 2017 (edited) I spent an afternoon testing eggs in sous vide. One of my favorite dishes is Eggs Benedict, and the key has always been to have the perfect egg. Firm outside...runny inside. A dozen eggs later, I just couldn't get it as good a texture than straight up poaching them in a saute pan of simmering water with a bit of vinegar. Plus, poaching eggs is one of the easiest things to do once you get it down. one of my favorites too. I can knock out good ones that way too, but when doing a bunch or really being particular about it-- i cannot nail the various stages of "doneness" with the same reliability and consistency of the sous vide option. they will be good, cause lets be real they are always good if you are in the ballpark, but getting that creamier yolk is a thing of beauty. Edited March 15, 2017 by NoSaint Link to comment Share on other sites More sharing options...
plenzmd1 Posted March 21, 2017 Author Share Posted March 21, 2017 pastrami anyone? This sounds good..sous vide and smoke..but need at least 4 days of prep LOL http://amazingribs.com/recipes/beef/sous-vide-que-pastrami.html?utm_source=March+2017+Smoke+Signals+v2&utm_campaign=March+2017+SS&utm_medium=email Link to comment Share on other sites More sharing options...
NoSaint Posted March 21, 2017 Share Posted March 21, 2017 pastrami anyone? This sounds good..sous vide and smoke..but need at least 4 days of prep LOL http://amazingribs.com/recipes/beef/sous-vide-que-pastrami.html?utm_source=March+2017+Smoke+Signals+v2&utm_campaign=March+2017+SS&utm_medium=email i do a ton of sous vide and smoking these days. really, outside changing some water, its not that much prep WORK, just a lot of time sitting. this might end up happening. Link to comment Share on other sites More sharing options...
Jauronimo Posted March 21, 2017 Share Posted March 21, 2017 Just got an email from Anova regarding their reusable silicone bags. Anyone tried reusable bags? Link to comment Share on other sites More sharing options...
IDBillzFan Posted March 22, 2017 Share Posted March 22, 2017 Just got an email from Anova regarding their reusable silicone bags. Anyone tried reusable bags? I just saw that email, and I have to admit it's kind of intriguing, but I don't need a better bag. Foodsaver works very well. Link to comment Share on other sites More sharing options...
Augie Posted March 22, 2017 Share Posted March 22, 2017 I just saw that email, and I have to admit it's kind of intriguing, but I don't need a better bag. Foodsaver works very well. Yeah, I buy 50 foot rolls and can customize bag sizes depending on the meal. I love that advantage, and I freely admit I'm too lazy to want to deal with cleaning and storing. Link to comment Share on other sites More sharing options...
NoSaint Posted March 23, 2017 Share Posted March 23, 2017 Yeah, I buy 50 foot rolls and can customize bag sizes depending on the meal. I love that advantage, and I freely admit I'm too lazy to want to deal with cleaning and storing. That last bit hits home here Link to comment Share on other sites More sharing options...
IDBillzFan Posted March 23, 2017 Share Posted March 23, 2017 pastrami anyone? This sounds good..sous vide and smoke..but need at least 4 days of prep LOL http://amazingribs.com/recipes/beef/sous-vide-que-pastrami.html?utm_source=March+2017+Smoke+Signals+v2&utm_campaign=March+2017+SS&utm_medium=email Just threw two of these in the bath after they spent the day in cold water. Will ice them down Friday a.m. and smoke them Saturday. Never did pastrami so I'm looking forward to this. Gonna have to pick up some Jewish rye and make pastrami rubens on Sunday. Link to comment Share on other sites More sharing options...
NoSaint Posted March 23, 2017 Share Posted March 23, 2017 Just threw two of these in the bath after they spent the day in cold water. Will ice them down Friday a.m. and smoke them Saturday. Never did pastrami so I'm looking forward to this. Gonna have to pick up some Jewish rye and make pastrami rubens on Sunday. If I made it to the store I would've this week. Couple busy ones coming up but I'm certainly doing it soon Link to comment Share on other sites More sharing options...
NoSaint Posted March 25, 2017 Share Posted March 25, 2017 Threw a couple of small slabs of beef ribs in... probably do one 24 hr and the other 72. Varied the seasoning and will do different sauces/sides to keep the meals a bit unique but looking forward to the final product tomorrow and then again early next week Link to comment Share on other sites More sharing options...
NoSaint Posted March 27, 2017 Share Posted March 27, 2017 Pulled the 24- gave it a fresh dry rub, tossed it on the grill low heat and a little smoke. Really great. Link to comment Share on other sites More sharing options...
Augie Posted March 27, 2017 Share Posted March 27, 2017 I think this thread started as a result of Sear opening in Buffalo. Someone said "I can do it better at home", and I was skeptical. I have since learned, and it's true. We went to a chophouse in Vail, CO a couple nights ago. For two 8 oz filets, a couple sides and 2 glasses of wine, it was $153 before tip. (And the service was pathetic as my wife's water NEVER got refilled and she drank mine.) The steak was under seasoned, I'm glad I ordered med as I got med-rare and my wife's was over cooked. The sides were average at best. But Denver and Vail are cool. Link to comment Share on other sites More sharing options...
plenzmd1 Posted March 27, 2017 Author Share Posted March 27, 2017 I think this thread started as a result of Sear opening in Buffalo. Someone said "I can do it better at home", and I was skeptical. I have since learned, and it's true. We went to a chophouse in Vail, CO a couple nights ago. For two 8 oz filets, a couple sides and 2 glasses of wine, it was $153 before tip. (And the service was pathetic as my wife's water NEVER got refilled and she drank mine.) The steak was under seasoned, I'm glad I ordered med as I got med-rare and my wife's was over cooked. The sides were average at best. But Denver and Vail are cool. I feel your pain. i never, ever, go to a high end steak house unless it's work related and someone else is picking up the tab. Can do better at home! Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted March 27, 2017 Share Posted March 27, 2017 I feel your pain. i never, ever, go to a high end steak house unless it's work related and someone else is picking up the tab. Can do better at home! Mrs. Hammersticks and I very rarely go out to eat. By the time we pay a babysitter $10 an hour, and pay for a half-way decent meal at a restaurant, we're in for at least a $200 evening. I can get a couple high quality steaks, some seafood, and a couple nice bottles of wine or champagne for $50-60. Lately I have abandoned the grill in favor of my new cast iron skillet. I did ribeyes this way on Friday. Heated up the pan until it's like the surface of the sun, throw in some butter and fresh rosemary, and then the steaks which are generously seasoned with kosher salt and fresh ground pepper. I baste the steaks with the rosemary butter as I cook them. When finished they have a great, flavorful crust. I love my new cast iron pan. Link to comment Share on other sites More sharing options...
plenzmd1 Posted March 27, 2017 Author Share Posted March 27, 2017 Mrs. Hammersticks and I very rarely go out to eat. By the time we pay a babysitter $10 an hour, and pay for a half-way decent meal at a restaurant, we're in for at least a $200 evening. I can get a couple high quality steaks, some seafood, and a couple nice bottles of wine or champagne for $50-60. Lately I have abandoned the grill in favor of my new cast iron skillet. I did ribeyes this way on Friday. Heated up the pan until it's like the surface of the sun, throw in some butter and fresh rosemary, and then the steaks which are generously seasoned with kosher salt and fresh ground pepper. I baste the steaks with the rosemary butter as I cook them. When finished they have a great, flavorful crust. I love my new cast iron pan. just remeber these tios: http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html Link to comment Share on other sites More sharing options...
HereComesTheReignAgain Posted March 27, 2017 Share Posted March 27, 2017 (edited) Does anyone use carbon steel pans for searing? I really have no good reason for straying from my cast iron, but I have read some articles that rave about carbon steel. The only legitimate advantage I could see is that it is lighter than cast iron. I am not that concerned with the weight of my pans though. The cost of carbon steel is higher too. Edited March 27, 2017 by chknwing334 Link to comment Share on other sites More sharing options...
plenzmd1 Posted June 29, 2017 Author Share Posted June 29, 2017 Threw a couple of small slabs of beef ribs in... probably do one 24 hr and the other 72. Varied the seasoning and will do different sauces/sides to keep the meals a bit unique but looking forward to the final product tomorrow and then again early next week Going to MILs house at the beach for the .holiday..going to do St Louis Ribs for the first time Sous Vide. Using this recipe http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html Any others done ribs this way? Link to comment Share on other sites More sharing options...
Dante Posted June 30, 2017 Share Posted June 30, 2017 Just got the Anova Wifi this week. Have only done ny strips so far. I think I will try LA Billz method from earlier in the thread.Sounds like the best way to do it. I love my iron skillet. Also I saw a guy on Youtube a couple days do a prime rib and it looked amazing. Going to MILs house at the beach for the .holiday..going to do St Louis Ribs for the first time Sous Vide. Using this recipe http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html Any others done ribs this way? Man I can't see anything beating ribs on the smoker. Worth a try though. Link to comment Share on other sites More sharing options...
NoSaint Posted June 30, 2017 Share Posted June 30, 2017 Going to MILs house at the beach for the .holiday..going to do St Louis Ribs for the first time Sous Vide. Using this recipe http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html Any others done ribs this way? I haven't done pork ribs yet, but pretty much every form of pig I have done has come out real good. I've got pork ribs on the smoker pretty well figured out though and can do them in my sleep so I always end up that way Link to comment Share on other sites More sharing options...
Augie Posted June 30, 2017 Share Posted June 30, 2017 I've tried a LOT of things over the years, but I have never tried ribs. It seems odd to me. I love good ribs! I'll be very eager to hear how this turns out. Good luck! Looking for some feedback. Link to comment Share on other sites More sharing options...
Jauronimo Posted June 30, 2017 Share Posted June 30, 2017 Going to MILs house at the beach for the .holiday..going to do St Louis Ribs for the first time Sous Vide. Using this recipe http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html Any others done ribs this way? That sounds pretty awesome. Apartment living now means I had to say goodbye to my smoker a few years ago so this looks like something I can actually do then toss on a grill to get some marks and bit of bark on the outside. I was planning on doing wings for the 4th but bbq might be on the menu after all. I'll be interested to hear how your ribs turn out. Do report back. Link to comment Share on other sites More sharing options...
HereComesTheReignAgain Posted June 30, 2017 Share Posted June 30, 2017 Just cooked some simple pork chops tonight. I have perfected my steaks! 129 degrees, cast iron with safflower oil, and a blowtorch for the edges while the steak seats in the pan. A little butter at the very end of the sear. I never would have believed there was a better method than grilling but the sous vide method is clearly better. And I've found a great butcher near my home that cuts all the steaks to order and has great quality. Link to comment Share on other sites More sharing options...
Augie Posted June 30, 2017 Share Posted June 30, 2017 Great point. If any of the Atlanta folks know of a great butcher, I'd love to hear from you! Link to comment Share on other sites More sharing options...
plenzmd1 Posted June 30, 2017 Author Share Posted June 30, 2017 (edited) That sounds pretty awesome. Apartment living now means I had to say goodbye to my smoker a few years ago so this looks like something I can actually do then toss on a grill to get some marks and bit of bark on the outside. I was planning on doing wings for the 4th but bbq might be on the menu after all. I'll be interested to hear how your ribs turn out. Do report back. no smoker at her house , I had the ribs in the freezer, this recipe popped up in my mail. Figured let's give er a go! The alternative is chicken parm she made 3 days prior and reheated at dinner time...I'll take my chances with these ribs! Will post Sunday night after we eat! Edited June 30, 2017 by plenzmd1 Link to comment Share on other sites More sharing options...
IDBillzFan Posted June 30, 2017 Share Posted June 30, 2017 Going to MILs house at the beach for the .holiday..going to do St Louis Ribs for the first time Sous Vide. Using this recipe http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html Any others done ribs this way? I've never done ribs sous vide, but mostly because of the long bath time. It seems to me if I can bathe them for 24 hours, I can surely smoke them for 6. On the other hand, I have a Traeger, so smoking ribs for 6 hours is not near the attention-craving chore it used to be. When I'm doing it for company, or taking it to someone's house, I almost always turn to this recipe for bourbon-glazed baby backs. You wrap them in an aluminum foil boat with pineapple juice, bake them in the oven for about an hour, and when they're done, you can pack them up, take them with, and just finish them on the grill. Even a day in advance. Two things: (1) you have St. Louis ribs, and I'm not certain how this translates to that recipe and (2) it's something of a sticky Asian sauce, not classic BBQ, but they are devoured wherever I take them. Link to comment Share on other sites More sharing options...
plenzmd1 Posted June 30, 2017 Author Share Posted June 30, 2017 I've never done ribs sous vide, but mostly because of the long bath time. It seems to me if I can bathe them for 24 hours, I can surely smoke them for 6. On the other hand, I have a Traeger, so smoking ribs for 6 hours is not near the attention-craving chore it used to be. When I'm doing it for company, or taking it to someone's house, I almost always turn to this recipe for bourbon-glazed baby backs. You wrap them in an aluminum foil boat with pineapple juice, bake them in the oven for about an hour, and when they're done, you can pack them up, take them with, and just finish them on the grill. Even a day in advance. Two things: (1) you have St. Louis ribs, and I'm not certain how this translates to that recipe and (2) it's something of a sticky Asian sauce, not classic BBQ, but they are devoured wherever I take them. how you digging that Traeger? I have steered people that way instead of the egg, more specifically I have said Traeger looks easier than the Egg for smoking , but does not look great for high heat grilling. Link to comment Share on other sites More sharing options...
IDBillzFan Posted June 30, 2017 Share Posted June 30, 2017 how you digging that Traeger? I have steered people that way instead of the egg, more specifically I have said Traeger looks easier than the Egg for smoking , but does not look great for high heat grilling. It can do high-heat, but not well enough that I turn to it for burgers, etc. The newer models boast searing capabilities, but the thing is too expensive to upgrade for that reason. Still, it allows me to do more low-and-slow meals that I typically would avoid because of the amount of attention smokers need. In the end, I have four grills in the backyard: Traeger, Weber Kettle (for burgers, dogs, etc), a Master Forge charcoal (more real estate than the Weber for things like this simple, but amazing salt-brick chicken), and a Viking gas grill, which gets limited work when I'm too lazy or really short on time. It's the time of year where I live that you avoid the kitchen at all costs. Link to comment Share on other sites More sharing options...
Augie Posted June 30, 2017 Share Posted June 30, 2017 I've never done ribs sous vide, but mostly because of the long bath time. It seems to me if I can bathe them for 24 hours, I can surely smoke them for 6. On the other hand, I have a Traeger, so smoking ribs for 6 hours is not near the attention-craving chore it used to be. When I'm doing it for company, or taking it to someone's house, I almost always turn to this recipe for bourbon-glazed baby backs. You wrap them in an aluminum foil boat with pineapple juice, bake them in the oven for about an hour, and when they're done, you can pack them up, take them with, and just finish them on the grill. Even a day in advance. Two things: (1) you have St. Louis ribs, and I'm not certain how this translates to that recipe and (2) it's something of a sticky Asian sauce, not classic BBQ, but they are devoured wherever I take them. Oddly, as much as I cook I have never done ribs. It just seemed like so much work, but that link looks pretty simple. My favorite part is reading the reviews! People who loved it but lowered the temp and doubled the cook time, left out half the ingredients but added a half dozen others....and used chicken. WHAT? The first time around I usually tinker very little, then go from there. I'll probably take a shot at this soon. Link to comment Share on other sites More sharing options...
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