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Sous vide meats smoker

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JW_Halverson:
Meats, meets? Whatever.

If you are not familiar, "sous vide" cooking involves packaging the food in a vacuum bag and immersing in warm water for a longer period. Steaks are held in a warm bath about 135 degrees for up to 6 hours and than are flash seared at super high temps at the last moment.

Long and low temps lends tenderness and the hard searing g heat at the end creates that delicious crust on a steak.

So I bought an inch and a half thick chuck roast with nice marbling. I salted it last night, sprinkled a little soy sauce and garlic powder before wrapping in wax paper in the fridge overnight.

Come morning I put applewood in the smoker, filled the water pan, and set the temp at 140 degrees. I smoked the chuck roast for 4 hours at 140F and then lowered it to 120 for 3 more hours. The meat developed a nice bark of smoke.

When the baked potatoes and winter squash were done, I heated a cast iron skillet to the smoke point with olive oil and dropped the thicc jazz chuck steak in the pan. Two minutes, flipped, and 2 more minutes in the hot oil.

The steak (once a roast) rested in a warm oven for ten minutes before carving. The result was juicy, super flavorful, and decently tender (it's a chuck, for crying out loud after all, not a tenderloin). 

JW_Halverson:
Man up. Meat sweats are man-datory.

Pat B:
Nothing better than a well cooked steak. Well cooked but not cooked well. I like mine med rare.  -C-

Russ:
I like the look of it! i dont really like mine rare as im afraid that i might not cook it right so i do well done but that i would love to eat! good job!  (=) -C-

Hawkdancer:
That looks very delicious!  Deer hunter, we got to work on your culinarily
expertise!  You can use a meat thermometer to judge”doneness”,  about 140f
for rare, 170 for well done!  Of course, to each his own, and I do wild meat to
about medium well but still juiced.  But I chefed in steakhouses for a while, and ama bit
biased.  >:D -C- (lol)
Hawkdancer

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