All About Grilling

[Iz]

lolsometimes i cheat and sous vide. other times i just constantly check with an instant thermometer.

I know there's a thread about it, but I have no idea what sous vide is. I can't even pronounce it!

[yesitsme]

I know there's a thread about it, but I have no idea what sous vide is. I can't even pronounce it!

It's on sale in Costco

Basically
[According to the USDA, any food held in the so-called temperature “danger zone” (between 40°F and 140°F) for more than two hours presents a risk of food-borne illness from the growth of pathogenic bacteria — whether it's cooked sous vide or by conventional means.]

https://www.google.com/search?q=Define%3Asous+vide

[shtank]

I have family that won't eat meat that's red. I've cooked delicious steaks for them to 145-150 without being dry out though. Knowing what temp you're at is the key, not a specific temp. Specific temp is a preference.

Listen, just because you have family that's wrong on this doesn't mean anything

In any case, the OP should be given the benefit of the doubt that he doesn't have these weird aversions to beautiful colors. And 145-150 is pretty dry. It's not completely vulcanized rubber yet, but it's getting there.

Also my wife's family was not into rare/mid-rare meat a while back. But I've kind of converted most of them. They still usually incinerate their own meat, but they will eat what I cook very happily. Still working on getting them to be happy with custardy scrambled eggs though.

[Iz]

It's on sale in Costco

Basically
[According to the USDA, any food held in the so-called temperature “danger zone” (between 40°F and 140°F) for more than two hours presents a risk of food-borne illness from the growth of pathogenic bacteria — whether it's cooked sous vide or by conventional means.]

https://www.google.com/search?q=Define%3Asous+vide

Ok, so now I got the basic idea, and I can pronounce it! Apparently, this is no substitute for grilling, as it cannot possibly come out of water crispy, right?

[Iz]

Listen, just because you have family that's wrong on this doesn't mean anything

In any case, the OP should be given the benefit of the doubt that he doesn't have these weird aversions to beautiful colors. And 145-150 is pretty dry. It's not completely vulcanized rubber yet, but it's getting there.

correct. 

[ushdadude]

Listen, just because you have family that's wrong on this doesn't mean anything

In any case, the OP should be given the benefit of the doubt that he doesn't have these weird aversions to beautiful colors. And 145-150 is pretty dry. It's not completely vulcanized rubber yet, but it's getting there.

Also my wife's family was not into rare/mid-rare meat a while back. But I've kind of converted most of them. They still usually incinerate their own meat, but they will eat what I cook very happily. Still working on getting them to be happy with custardy scrambled eggs though.

again, it's about personal preference.

[ushdadude]

Ok, so now I got the basic idea, and I can pronounce it! Apparently, this is no substitute for grilling, as it cannot possibly come out of water crispy, right?

you finish it on the grill

[Iz]

you finish it on the grill

[yesitsme]

you finish it on the grill

Or searzal
And don't get started unless you have patience dealing with it before and after

[Iz]

Or searzal
And don't get started unless you have patience dealing with it before and after

Don't get started with what? Sous vide or searzall?

[yesitsme]

Don't get started with what? Sous vide or searzall?

Anything past coffee and a danish

Don't purchase the sous vide combo if you don't enjoy cooking otherwise it will stay in your attic

[Iz]

Anything past coffee and a danish

Don't purchase the sous vide combo if you don't enjoy cooking otherwise it will stay in your attic

[Iz]

Instructions how to grill pepper crusted rib eye steak? Each piece is about 1/2 lb.

[rs242]

Instructions how to grill pepper crusted rib eye steak? Each piece is about 1/2 lb.

How thick is it ?

[Iz]

How thick is it ?

One is half inch. One is three quarters inch.

[rs242]

One is half inch. One is three quarters inch.

Hot and fast. Get your bbq the hottest u can get it 3 min on each side

[Iz]

Hot and fast. Get your bbq the hottest u can get it 3 min on each side

I did it for about 2 min (after it hit 110 on the "cold" half of the grill), and my wife wouldn't touch it. In all fairness, it did remind me of ben drusai. Probably 3 min would've been perfect.

[aygart]

I did it for about 2 min (after it hit 110 on the "cold" half of the grill), and my wife wouldn't touch it. In all fairness, it did remind me of ben drusai. Probably 3 min would've been perfect.

Meat thermometer is the key

[CountValentine]

Meat thermometer is the key

Not going to help on a 1/2 inch steak.

[Iz]

Meat thermometer is the key

I used it. Waited till 140.