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~Sous Vide - Grilled Lamb Blade Steaks~

Started by swamprb, June 23, 2016, 03:55:09 PM

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swamprb

June 23, 2016, 03:55:09 PM
3 hours @140* in the Anova circulator, seasoned with EVOO and Holland Grills Greek Seasoning.



Then re-seasoned after the bath with Weber Roasted Garlic & Herb blend



Genesis on High with the Grill Grates inverted to flat top





Dinner is served!

I cook on: Backwoods Gater, Lang 36, Hunsaker Smokers, Pellet Pro 22" WSM, BGE's, WSM's, Cajun Bandits, PK Grills, Drum Smokers, Genesis Silver C, Weber Q's, Cookshack 008, Little Chief, La Caja China #2, Lodge Sportsman...oh yeah! Weber Kettles! Kamado restoration and pit modification hack!

Travis

#1
June 23, 2016, 05:30:21 PM
Very nice!


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bear

#2
June 24, 2016, 02:13:58 AM
You're almost an honorary Aussie with that cook.

Love a tender lamb chop!

ReverendMike

#3
June 25, 2016, 01:51:54 PM
I've wanted to try Sous Vide cooking since that movie Burnt came out. It's a pretty big investment for the circulator and vacuum sealer though. Encourage me...


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Jon

#4
June 25, 2016, 05:15:40 PM
Quote from: ReverendMike on June 25, 2016, 01:51:54 PM
I've wanted to try Sous Vide cooking since that movie Burnt came out. It's a pretty big investment for the circulator and vacuum sealer though. Encourage me...


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Look up sous vide on SeriousEats. You can sous vide with ziplocks and a good cooler.
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