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Tatonka Dusted Sous Vide Steaks

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  • Tatonka Dusted Sous Vide Steaks

    It was a fun day playing in the snow but I needed dinner.


    So while I was out playing in the snow I got the red neck sous vide machine going. Got my tea pot in there to hold everything down.


    Ran the temp at 130 F for 5 hours


    Fired up the BIG EASY for 40 minutes to do the best darn potato's ya ever had. 210 F IT and done.


    Got the CI going for some fast searing.


    Oh ya Tatonka Dust on and we be smoken.


    Me Plate


    Just perfect

    PBC Drum Smoker
    Bradley Digital 4 Rack
    THE BIG EASY INFRARED TURKEY FRYER
    Miss Piggy Smoker
    Sedona SD-9000 food dehydrator

  • #2
    Uhhh Huhhhh!!!
    Mark
    sigpic


    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

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    • #3
      Looking real nice!!
      Brian

      Certified Sausage & Pepper Head
      Yoder YS640
      Weber Genesis
      Weber 18.5" Kettle
      Weber Performer
      Misfit # 1899

      sigpic

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      • #4
        Aight Cat Daddy...got a Big EZ meself...fess up on the tater gig!... Sous Vide nice!
        Sunset Eagle Aviation
        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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        • #5
          Looks good
          Jim

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          • #6
            Not much to fess up on the tater gig!
            I have a rack that fits my basket about half way up. Drop your taters on it and cook on hi. (you could use a bbq scure to hold it in the center) Takes about 40-45 min. to get the IT to 210°F, I use a thermopen to measure temp. This is the temp where the magic happens. Outside skin firm, inside white and fluffy with a fork. Cut in half and add what ya like. The insides are so light and fluffy its unbelievable.

            PBC Drum Smoker
            Bradley Digital 4 Rack
            THE BIG EASY INFRARED TURKEY FRYER
            Miss Piggy Smoker
            Sedona SD-9000 food dehydrator

            Comment


            • #7
              Originally posted by devo View Post
              Not much to fess up on the tater gig!
              I have a rack that fits my basket about half way up. Drop your taters on it and cook on hi. (you could use a bbq scure to hold it in the center) Takes about 40-45 min. to get the IT to 210°F, I use a thermopen to measure temp. This is the temp where the magic happens. Outside skin firm, inside white and fluffy with a fork. Cut in half and add what ya like. The insides are so light and fluffy its unbelievable.
              Gonna try it...built a multi layer wing gig doofer..will pic it...Cheers!
              Sunset Eagle Aviation
              https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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              • #8
                it's like having mashed taters stuffed inside of them.
                Last edited by devo; 01-03-2015, 08:41 PM.

                PBC Drum Smoker
                Bradley Digital 4 Rack
                THE BIG EASY INFRARED TURKEY FRYER
                Miss Piggy Smoker
                Sedona SD-9000 food dehydrator

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                • #9
                  Mighty fine looking steaks ya got there. More SV for the cold days, oh yeah. I bought my daughter a Big Easy for Christmas and we cooked a turkey in it. Muey potential there. Looks like a new toy in my future too.
                  Mike
                  Proud to be I.B.E.W.

                  PCa Sucks - But I WILL, No DID beat this!!

                  Yoder YS640
                  POS ChinaMasterbuilt XL (demoted to cold smoking duty)
                  Bull Big Bahanga gas grill


                  Of all the things I've ever lost, I miss my mind the most!

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                  • #10
                    great eats man,,, looks great...
                    love me some Tatonka dusted steak an spuds!!!
                    Last edited by THUMPERRRR; 01-03-2015, 09:01 PM.
                    ~All that is gold does not glitter ~ Not all those that wander are lost~
                    ~20" Yoder "Swiss Army Knife" Stick Burner~

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                    • #11
                      Wow does that look and sound good!
                      --- --- --- --- --- --- ---
                      www.OwensBBQ.com

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                      • #12
                        Yeah I could eat that
                        sigpic
                        Weber 22.5 kettle
                        Smokin in the Smokies
                        Here's to swimmin with bowlegged women.
                        Jerry

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                        • #13
                          Tatonka Dusted Sous Vide Steaks

                          I've seen it mentioned a couple times here on the forum. What is this Tatonka dust you speak of?

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                          • #14
                            Originally posted by snaver View Post
                            I've seen it mentioned a couple times here on the forum. What is this Tatonka dust you speak of?
                            Some of the nicest people you will ever meet/do business with.


                            http://owensbbq.com/

                            PBC Drum Smoker
                            Bradley Digital 4 Rack
                            THE BIG EASY INFRARED TURKEY FRYER
                            Miss Piggy Smoker
                            Sedona SD-9000 food dehydrator

                            Comment


                            • #15
                              Slurp--------OOOOOPS, Sorry About that !!!

                              Looks Great Devo!!

                              And quit sending that white crap down here!!!

                              Bear
                              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                              Mom & 4 Cub litter---Potter County, PA:

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