Originally posted by Richtee
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Baby Back Ribs and Sous Vide New York Strip Steaks
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Mark
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"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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Well that came out pretty dang good! That machine is definitely worth owning!!Weber Smoky Joe
18" Weber Silver
22.5" Weber Gold
22.5" Weber Silver
UDS X 2
Masterbuilt 30" MES digital
Masterbuilt MES 40" digital
Masterbuilt cold smoke attachment
Char-Broil Big Easy 3 in 1
Char-Broil COS with Ron Fischer mods.
Dual Char-Broil BBQ Bistros
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Originally posted by Mark R View PostI have a commercial water bath also, works just fine. Not quite as accurate, within 5° though.
I don't know about Sous Vide, but I have a LONG memory about waterbeds. The old analog controllers from the 60s-80s where about +/- 1.5°F. That may not sound like much, but the human body can sense a temperature change of about 2°F. When your bed is swinging 3° degrees, you can feel it. Now I'm cold. Now I'm hot. Over and over again. There were a whole lot of people, myself included, who drained their beds and replaced the heaters with the new digital models when they came out. They were +/- 0.5°. You never felt the variation.
Long way of saying that your food probably wouldn't enjoy noticeable variation anymore than you would.Yoder YS640, Weber Performer Platinum, Weber OTG, Weber Q220, Traeger BBQ125 Executive
ThunderDome Vortex, Smokenator 1000, GrillGrates, A-Maze-N Tube Smoker (6" & 12")
Weed Dragon Torch with Squeeze Valve (VT2-23SVC), Looftlighter, BernzOmatic High Intensity Torch Head (TS8000)
Tappecue, Maverick ET-732 (x2), Maverick PT-100
SousVide Supreme, VacMaster VP112 (chamber), VacMaster Pro305 (suction)
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Originally posted by Richtee View PostWow... Ya know..I been doing physical therapy for carpal tunnel and other issues..but thay have this cast machine... a water bath with a temp knob...seems to go from 100 to 185... hmmmm
Drinks well with others
~ P4 ~
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Originally posted by Ozric View PostThat's the same comment I was going to make. I'd add that you would want to look at the spec'd variation WHILE OPERATING. What's the plus/minus? If it's more than +/-, I don't know, 2°F, I'm not sure I'd want my food cycling that much.
I don't know about Sous Vide, but I have a LONG memory about waterbeds. The old analog controllers from the 60s-80s where about +/- 1.5°F. That may not sound like much, but the human body can sense a temperature change of about 2°F. When your bed is swinging 3° degrees, you can feel it. Now I'm cold. Now I'm hot. Over and over again. There were a whole lot of people, myself included, who drained their beds and replaced the heaters with the new digital models when they came out. They were +/- 0.5°. You never felt the variation.
Long way of saying that your food probably wouldn't enjoy noticeable variation anymore than you would.
Variation in temp could cause your food to screw up... Some foods are more forgiving. Butt we all know accuracy has its benefits... especially being who we are... temperature sensitive BBQ nuts.
Drinks well with others
~ P4 ~
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Originally posted by HawgHeaven View Posttemperature sensitive BBQ nuts.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by sweet_magnolia View PostWonderful job, Phil! Those ribs sure are pretty and that steak looks perfect! I am going to have to think about this sous vide thing...but I want a rotisserie first!
Phil, that steak looks superb! You got me almost to the tipping point...
for the great looking steak and the ribs as well!Charbroil SFB
GOSM
MES
Dutch Ovens and other CI
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Smoked-Meat Certified Sausage Head
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Originally posted by HawgHeaven View PostKill 2 birds with one stone... heat your meat while receiving therapy...
Or..would you have to sear after?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by erain View Postif ya lived closer we could each just buy one and trade them off time to time...
Phil, that steak looks superb! You got me almost to the tipping point...
for the great looking steak and the ribs as well!
I'm glad you enjoyed the show! What do I gotta do to tip you all the way brutha? There's other folks on here that do this too... and much better than I can. I am just a mere beginning mortal. If I can do it, ANYONE can do it! It is worth the investment. If you don't want to spend the money on a water oven, you can start oot cheaper with an immersion circulator, that will clamp on to almost any size cooking vessel you want to use. The water oven is a little different from the immersion circulators, butt the same principle.
Go. For. It.
I haven't been this excited aboot cooking toys since me rotiss!! Oh, and the Klose. Oh, and me Webers...
Drinks well with others
~ P4 ~
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Originally posted by Richtee View PostSoo... suppose I bring in a couple yardbird breasteses... season and sear them here, vac hot and into ice water. Never hit 60 IT... how long would I let 'em sit in that tub at say 170-175? It'll flip 'em out up there LOL!
Or..would you have to sear after?
So far I like the post sear better but the testin be not over.Mark
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"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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Originally posted by Richtee View PostSoo... suppose I bring in a couple yardbird breasteses... season and sear them here, vac hot and into ice water. Never hit 60 IT... how long would I let 'em sit in that tub at say 170-175? It'll flip 'em out up there LOL!
Or..would you have to sear after?Originally posted by Mark R View PostYou can do it either way, pre or post sear. My chart says 146° or higher for a min. of 1hour and a max of 2 to 4 hours.
So far I like the post sear better but the testin be not over.
Drinks well with others
~ P4 ~
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Originally posted by Mark R View PostYou can do it either way, pre or post sear. My chart says 146° or higher for a min. of 1hour and a max of 2 to 4 hours.
So far I like the post sear better but the testin be not over.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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I can't believe this thread stayed hidden from me all this time!!!
Freakin' Awesome, Phil !!! ----------------
You da Man!!!
BearVietnam 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---
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