I'll bet he's just a riot at parties...Wrong there he would act like that in person, trust me, I know him,
I'll bet he's just a riot at parties...Wrong there he would act like that in person, trust me, I know him,
I'll bet he's just a riot at parties...
Thick cut pork chops seasoned with Stuart's Spices honey bbq rub on deck. We'll see how these bad boys turn out...
edit1:
After reading this thread I'm thinking you guys just cost me $130. And I'm hungry now. Thanks.
If you're not intending for "well done" I'd back that temp down to 130F for medium-rare and 135F for medium.
Dependent on your sear method, temperature, meat thickness, and time you can inadvertently raise your meat temp by 10F or more.
So from what I'm reading this isn't a come home after work and start dinner type thing. More of a weekend all day thing?
Don't like my pork chops pink. I smoke 'em to an internal temp of 140 then sear 'em and they turn out perfect (for me). So this should be the same ... internal temp of 140 then sear 'em.
edit - but when it comes to beef, the redder the bedder.
So from what I'm reading this isn't a come home after work and start dinner type thing. More of a weekend all day thing?
I'd say 8/10 for those chops. They were delicious. Probably would have preferred them smoked to be honest though.
That's not meant as a condemnation of sous vide. On the contrary, probably every burger I cook going forward will be sous vide (see page one). Different tools for different jobs.
I'm impressed with the build quality of the Anova unit, very hefty. I picked up a cheap Igloo 9Qt cooler from WalMart for $10 to use as a water bath.
I hate fish for two reasons:
1) Fish sucks.
2) I hate fish.
But, today is "Fish Friday" (my wife is Catholic and so can't eat meat today ... whatever) so I tried some tuna and salmon sous vide to see if it was edible.
I've had tuna that I liked before, and this was certainly very likable tuna. I've never had salmon I liked before, but ended up eating half of hers it was so good. Who knew.
Salmon recipe:
Dry brine for a few hours with lots of salt and sugar.
Rinse and pat dry, put in vacuum bag with olive oil and a touch of salt and pepper
sous vide 30 minutes at 120
Sear skin-side down for 30 seconds
Grouper... Go with grouper. Meatier like a steak.That looks awesome. Fish is my next project. I've got the shrimp figured out, but like you I do not like fish. I do like breaded/battered and deep fried cod but that's about it. I will probably start with Salmon or tuna steaks.