Primitive Archer
Main Discussion Area => Cooking Forum => Topic started by: JW_Halverson on October 23, 2019, 07:51:04 pm
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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).
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Man up. Meat sweats are man-datory.
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Nothing better than a well cooked steak. Well cooked but not cooked well. I like mine med rare. -C-
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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-
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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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The Leftovers were dice find last night, placed in a pot with broth, carrots, potatoes, onions, celery and brought to a simmer. It sat on the back of the stove for 5 hours. This morning I reheated the pots and added pearl barley. That's got another hour of simmering, now I have what must be the world's best beef barley soup with that rich hint of smokiness.
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A good steak and soup. Can't go wrong.. Good eats.
Thanks Leroy