Non-BBQ Food pRon

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Sharxfan

Well-known member
Akira-R said:
I feel like that golfer who can't play, but gets all the toys to make it look like i can. I would trade this for your cooking skills (or even 1/4 of your skills) in a heartbeat

Next up is pancakes/bacon/hash browns.
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At our house, for hashbrowns we started using leftover baked potatoes. You just take the baked potato and shred it up and then cook it in a pan until it gets a nice golden brown. This eliminates the random raw spots that can come from starting with raw potatoes and also having to over brown them to try and make sure they are cooked.


The other night I cooked some Tri-Tip that I found here locally at Costco. I first seared it in the cast iron pan then once I had a nice sear I took the steak out to the Kamodo grill and stuck them on the grill to finish cooking. I did this because I have my grill setup with a heat deflector so they don't get a great sear on them. I put a probe in the meat and when it hit 140 I took it out. It was perfect for the family a little more cooked than I like but it was still pink in the middle and super tender the family loved it.
 
Akira-R

Akira-R

Well-known member
I love to sous vide steaks. Takes the guess work out of it and allows me to concentrate on sides.

I have a frozen tri tip from costco i plan on doing a teri marinade on soon with potato/mac salad.
 
Cincinnatus

Cincinnatus

Not-quite retired Army
Sous vide the steak with a marinade of garlic olive oil, salt, pepper, sliced garlic cloves, & sprigs of rosemary & thyme.

Pre-heat the cast iron in the oven.

Sear on hot cast iron with the marinated herbs & butter. :party :drool
 
mikev

mikev

»»───knee───►
I reverse seared a filet on NYE. Oven at 275 and then seared. Took off at 128 and then seared on cast iron.


It was okay.
 

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HappyHighwayman

HappyHighwayman

Warning: Do Not Engage
Best steak I've ever made at home. American Wagyu, sous vide 2 hours @ 134, chilled, warmed to room temp and seared on charcoal.

Lobster tail, twice cooked potato, asparagus.







40 year old Graham's port and Mille Feulle for dessert.

 
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Sharxfan

Well-known member
So quick update. I did find a good deal on a Weston Pro-1100 at Costco for $239 with two year warranty. After reading a ton of reviews I like the idea that it will pull more vacuum than Foodsavers and the heat bar is twice as wide so I can get a better seal on the bag. I did have a few instances where it looked like I got a good seal but somehow when I went back to get the bag the food was freezer burned. Not often but it has happened a few times. I will let you know how it works after I get it.


I may have to start trying sous vide with some stuff now also.
 
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