Steaks on the Barbecue
- Thread starter NorthernBear
- Start date
Whatever your favourite cut of beef, I recommend to sous vide it first before searing on the BBQ. You can also sear with a blow torch if you don't want to go outside in the winter.
Regardless of the thickness of your protein, it will be cooked perfectly to your desired wellness. Due to the long cooking time, the fat and connective tissues break down making it super tender. Whether you're cooking beef, pork, chicken or fish, it's a great great way to cook. It's also perfect for veggies and eggs. You can attach it to a plastic tub, a pot or just about anything that holds water.
It's also great for cooking tougher (less expensive) cuts like eye of the round which typically needs to be well done. You can cook those medium rare and they're tender like filet. There's lots of information and recipes online to get you started. It's handy to have a vacuum sealer but not absolutely necessary. Zip-Loc bags work as well.
I have two of these which cost about $200 US each. I swear by it, as does anyone who's tried my cooking.
https://anovaculinary.com/anova-precision-cooker/?gclid=CN_8z8HXhtQCFQQbaQodZDAHZg
Did I mention beef short ribs? Medium rare, super tender and so good. Can't do that with traditional cooking methods.
Regardless of the thickness of your protein, it will be cooked perfectly to your desired wellness. Due to the long cooking time, the fat and connective tissues break down making it super tender. Whether you're cooking beef, pork, chicken or fish, it's a great great way to cook. It's also perfect for veggies and eggs. You can attach it to a plastic tub, a pot or just about anything that holds water.
It's also great for cooking tougher (less expensive) cuts like eye of the round which typically needs to be well done. You can cook those medium rare and they're tender like filet. There's lots of information and recipes online to get you started. It's handy to have a vacuum sealer but not absolutely necessary. Zip-Loc bags work as well.
I have two of these which cost about $200 US each. I swear by it, as does anyone who's tried my cooking.
https://anovaculinary.com/anova-precision-cooker/?gclid=CN_8z8HXhtQCFQQbaQodZDAHZg
Did I mention beef short ribs? Medium rare, super tender and so good. Can't do that with traditional cooking methods.
Great post! Do you vac seal your food before going in or just ziploc?Whatever your favourite cut of beef, I recommend to sous vide it first before searing on the BBQ. You can also sear with a blow torch if you don't want to go outside in the winter.
Regardless of the thickness of your protein, it will be cooked perfectly to your desired wellness. Due to the long cooking time, the fat and connective tissues break down making it super tender. Whether you're cooking beef, pork, chicken or fish, it's a great great way to cook. It's also perfect for veggies and eggs. You can attach it to a plastic tub, a pot or just about anything that holds water.
It's also great for cooking tougher (less expensive) cuts like eye of the round which typically needs to be well done. You can cook those medium rare and they're tender like filet. There's lots of information and recipes online to get you started. It's handy to have a vacuum sealer but not absolutely necessary. Zip-Loc bags work as well.
I have two of these which cost about $200 US each. I swear by it, as does anyone who's tried my cooking.
https://anovaculinary.com/anova-precision-cooker/?gclid=CN_8z8HXhtQCFQQbaQodZDAHZg
If it dries out you're cooking it too long. Pork is safe to eat with a slightly pinkish tone in the middle and will be moist and juicy. Think like steak and cook for approx. 20 minutes on med-med high temp. I have marinaded in different ways and if you're short on time, use salad dressing, whatever flavour you have on hand. Italian is well balanced and works well, marinade for a few hours, a day(s) or put in ziploc and freeze after a days marinade for future use.
Thanks... It's really a great way to perfectly cook proteins. Think about it, you're controlling the temperature of the water to within 1/10th. of a degree F. Very precise cooking method.
If I'm not in a hurry, I'll usually vac seal beef, chicken, pork etc. Vac sealing eliminates all the air so they're more likely to stay submerged. But Ziploc bags work just as well. Best to use the thickest ones you can find though. One trick is to seal the Ziploc bag almost all the way, then stick a straw in the end and suck the remaining air out then seal closed. If you find the bag is floating, another trick is to drop a dinner knife in the bag to weigh it down and clip the corner of the bag to the lip of the pot.
Did I mention how good ribs are done this way? Marinate them in the bag then finish them on the BBQ. They're fall off the bone delicious.
If you're cooking steaks for a bunch of people, you can sous vide them all rare then toss them on the BBQ to sear them. If someone wants it medium rare to medium or God forbid well done, just leave it on the BBQ for a little longer.
You can also cook your steaks ahead of time then put them in the fridge. Then 30 mins. before you serve them, drop them back into the bath at the same temp you cooked them at to warm them through before you sear them on the BBQ. This will warm them up but won't over cook them.
You'd be surprised how many fine restaurants known for perfectly cooked, juicy steaks sous vide them.
IMHO I would not use ordinary zip lock bags. These were not made for sustained high temperature cooking. You may be leaching plastic into your food. The Weston Professional Advantage Vacuum Sealer is your best bet. It is about the same price as The Food Saver Vacuum Sealer, but it takes all sorts of bags that you do not have to buy from Food Saver. Commercial bags used by the grocery industry are much cheaper, and you can get some special bags especially made for sous vide cooking. You will not only be able to do Sous Vide cooking, but you will save all sorts of money on buying bulk and keeping your food fresher. You can even vacuum seal your left overs. Have you ever have your doggy or kitty turn their nose up at a half can of pet food from the same day or day before? With a vacuum sealer you can vac seal that half can for later or the next day.
For searing the meat, I just use a cast iron skillet for small groups and for big groups I fire up the charcoal.
So where do you get the vac bags that aren't Foodsaver? Cheap preferably.
Also although you would get better results with this sous vide method, the low temp oven method is kind of the same premise. The IC would obviously be more accurate wrt to temp and be able to go lower than an oven, the oven method does work well for me. The torch business I would not do with a good cut of beef.
https://www.webstaurantstore.com/
You can get regular vacuum bags as well as special sous vide bags.
