Dinner

[bigmikey]

Sometimes you just gotta keep it simple, had a bunch of kids over tonight,  and they wanted steak.  130 in a bath for 2 hours, then cold shocked for an hour. Seasoned with tatonka dust. Then fired up the vortex,  25 minutes of hickory and cherry and finished with a sear over the top. Cut it all up kid sized and kept a nice chunk for the chef. Some canned corn and some rice and we all ate good. One kid said he hates steak, his parents always order it medium well he said. He came back for seconds and thirds. 













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[Lumpy Coal]

Awesome looking steak!  Have not tried this bath and cold shock method you speak....never really heard much about either. 

[bigmikey]

Sorry I should of explained better. The bath= sous vide immersion circulator. I could explain it to you but Google would be better. Cold shocking is what I do after the bath to quick chill in ice water before cooking on the weber

[WNC]

Wow! If that one kid coming back for thirds didn't say it all, the first pic of the cut steak does. Awesome!

[Davescprktl]

Steak just the way I like it,  with a heart beat!

[austin87]

Great looking steak!

[Shoestringshop]

Steak just the way I like it,  with a heart beat!

My way too... can't stand a steak WELL DONE!

That looks great!!!

[weldboy]

That steak looks fantastic


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[Tommy B]

what is the cold shock supposed to do? bring the internal temp down so you can sear longer? Steak looks perfect!

[bigmikey]

what is the cold shock supposed to do? bring the internal temp down so you can sear longer? Steak looks perfect!

Exactly!

[MikeRocksTheRed]

I've been so back and forth on a Sous Vide being added to my XMAS list....still a bit back and forth, but have added Rice-a-roni!!!!!!   Haven't had that in so long and its sooo good.

Steak looks amazing and has the Sous Vide back on my radar....maybe a little after XMAS present to myself! I love the idea of a ice bath so you can indirect with some smoke for enough time to absorb some smoke before searing.  Very nicely done!

[navin]

I've been so back and forth on a Sous Vide being added to my XMAS list....still a bit back and forth, but have added Rice-a-roni!!!!!!   Haven't had that in so long and its sooo good.

Steak looks amazing and has the Sous Vide back on my radar....maybe a little after XMAS present to myself! I love the idea of a ice bath so you can indirect with some smoke for enough time to absorb some smoke before searing.  Very nicely done!

The ANOVA one is on sale right now for $125ish shipped. I just picked one up since I'm gonna be way too lazy to go outside and fire up the grill this winter..

[MikeRocksTheRed]

@navin - I've seen that....but weather isn't much of an issue here in the desert.  I do more long smokes than the types of cooks the sous vide would lend itself to, so that's why its a little further down my list than a few other things.

If anyone from ANOVA is trolling this site and would like to give me a sous vide to review and spread the good word about I am all for it!!!!

[navin]

Ah, thought you were a VA/DC resident going by the avatar and user name..

[MikeRocksTheRed]

@navin - I was until last January.  Still have my Caps season tickets. Sold the entire season to a friend though so I do t have any available this season. 


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