Dinner last night

[bigmikey]

Bacon wrapped stuffed chicken, twice baked potatoes, corn with Sriracha mayo, and a couple of new York strips in the Sous vide at 129 for 8 hours.  Seasoned with Tatonka Dust and seared over the vortex. Beautiful night for cooking outside in December





















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[kettlebb]

Damn! That's a nice steak. I've seen many SV cook posts lately. Just wondering how you pick how many hours and at what temp to hold until searing? Would 129 @ 4 hours be any different? What did you stuff the chicken with?


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[Travis]

Looks incredible. It has been some great grilling weather here also. Do you use different cheeses for your potatoes? Your's always look so cheesy (in a good way). I got a SV for Christmas and am looking forward to try it out.

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[bigmikey]

A lot of it depends what my schedule looks like and what type of steak. At 129 I've gone as little as 3 hours or as much as 10 with similar results.  I sous vide with no seasoning, then season and rest about 15 minutes on the counter before the sear. That helps eliminate the gray band a little around the edge. Chicken was bought at the store, one was stuffed with ham and cheese, the other was a fiery 3 cheese blend.

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[bigmikey]

Potatoes also came from the store like that😎

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[Travis]

Looks like I need to shop at your store. They're putting it down!


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[bigmikey]

Looks like you're in Illinois?  Here's a map of all the Hy Vee grocery stores in Illinois. They have a great selection of stuffed chicken, stuffed pork chops, twice baked potatoes and very good meat and seafood.



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