Sous Vide vs. Reverse Sear...
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Joe Hell Cheese in a can? You have started a debate in my office, I now must see a picture of the actual cheese. Two people in here (i am one) find this very odd and cant wrap our heads around it, the 3rd person is acting like this is the most normal thing in the world!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Cheese in a can? You have started a debate in my office, I now must see a picture of the actual cheese. Two people in here (i am one) find this very odd and cant wrap our heads around it, the 3rd person is acting like this is the most normal thing in the world!
Jonathon It is so very, very good. I believe it was developed during the first World War as there wasn’t a better alternative to ensure it wouldn’t go bad before it reached the troops. The prices online from the link below are far better than what I can buy locally. I’d suggest you guys order before the weather gets too hot! You won’t be sorry!
http://cougarcheese.wsu.edu/DirectionsWEB/webcart_category.php#CHEESE
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Joe Hell Learn something new every day. I think I just might order some just to see what it is like!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Learn something new every day. I think I just might order some just to see what it is like!
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Here is a steak I cooked sous vide last night. I seasoned it with Oakridge BBQ Carne Crosta Steakhouse Rub, then vacuumed sealed it, and put it in the sous vide at 123 for about an hour. After that I took them out and put a coating of mayonnaise on them, then seared them off in a cast iron pan on the stove, and hit them with some finishing salt. The results speak for themselves.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Here is a steak I cooked sous vide last night. I seasoned it with Oakridge BBQ Carne Crosta Steakhouse Rub, then vacuumed sealed it, and put it in the sous vide at 123 for about an hour. After that I took them out and put a coating of mayonnaise on them, then seared them off in a cast iron pan on the stove, and hit them with some finishing salt. The results speak for themselves.
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Tex_77 That looks awesome! Do you have an instagram or twitter account you want me to link these to when I repost them on walton’s social media? Have you tried their Smoky Chili Lime? It is seriously good on so many things, it goes particularly good with another of my favorites Soluble Pa’s Black Bull!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 That looks awesome! Do you have an instagram or twitter account you want me to link these to when I repost them on walton’s social media? Have you tried their Smoky Chili Lime? It is seriously good on so many things, it goes particularly good with another of my favorites Soluble Pa’s Black Bull!
Jonathon I have not used their Chili Lime seasoning, but I do have several Chili Lime seasonings, the one I can remember off the top of my head is Kosmos Wing Dust Chili Lime seasoning.
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Tonight I made another Chuck Eye and a filet of catfish using the Sous Vide. This time I used a blackening seasoning and finished both in a smoking hot pan of clarified butter and fresh thyme. The pan gave the steak a great crust. This particular cut wasn’t the greatest but it still managed to be a decent steak although it was pretty fatty. The fish was crusty and perfectly flaky. I ended up making fish tacos with a horseradish slaw, avocado and cotija cheese.
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I picked up some Snake River Farms Wagyu Sirloin today. I will do one cut using reverse sear and the other will be sous vide and both will be finished on the Weber kettle. I’m excited about these cuts!
Joe Hell
Have never seen Wagyu around my area. Looks like a good price. Good luck! -
PapaSop I’ve eaten but never purchased Wagyu prior to day because it is normally prohibitively expensive. They have a couple different grades of Wagyu on the website that range in price from $32-$40/lb… I’m not sure what grade I have but at $11.99/lb. it was too good a deal to pass up.
Better Living Through BBQ!
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PapaSop I’ve eaten but never purchased Wagyu prior to day because it is normally prohibitively expensive. They have a couple different grades of Wagyu on the website that range in price from $32-$40/lb… I’m not sure what grade I have but at $11.99/lb. it was too good a deal to pass up.
Joe Hell
I see you’re online. Question, I plan on injecting that butt with the Pa’s. Can I do it tonight and smoke tomorrow or better to inject in the morning? -
Joe Hell
I see you’re online. Question, I plan on injecting that butt with the Pa’s. Can I do it tonight and smoke tomorrow or better to inject in the morning?PapaSop I asked Jonathon that very question on my Pa’s Black Bull thread. He said there are no issues and you could even hold it up to 3 days! I used the same injection for my roast beef and it was excellent! I also used the Garlic & Pepper jerky seasoning…soooo tasty!
Better Living Through BBQ!
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PapaSop I asked Jonathon that very question on my Pa’s Black Bull thread. He said there are no issues and you could even hold it up to 3 days! I used the same injection for my roast beef and it was excellent! I also used the Garlic & Pepper jerky seasoning…soooo tasty!
Joe Hell Very nice. Thanks for quick reply. I’ll inject tonight.
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Joe Hell I didnt even log in this weekend! Nice peaceful and relaxing, thanks for helping PapaSop out!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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I picked up some Snake River Farms Wagyu Sirloin today. I will do one cut using reverse sear and the other will be sous vide and both will be finished on the Weber kettle. I’m excited about these cuts!
Joe Hell How’d that Wagyu turn out?
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PapaSop It was great! Once again I’m going to declare ‘Reverse Sear’ the winner. The caramelization and texture was simply better. I used the salt cure method for about 20 minutes and then vacuum sealed both steaks with pepper and roasted garlic. I held the steak to be reverse seared at room temp while I cooked the Sous Vide steak for about 1 1/2 hours.
The top steak in both pictures is the Sous Vide version.
Better Living Through BBQ!
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PapaSop It was great! Once again I’m going to declare ‘Reverse Sear’ the winner. The caramelization and texture was simply better. I used the salt cure method for about 20 minutes and then vacuum sealed both steaks with pepper and roasted garlic. I held the steak to be reverse seared at room temp while I cooked the Sous Vide steak for about 1 1/2 hours.
The top steak in both pictures is the Sous Vide version.
Joe Hell Those look great! I’m right there with you on the reverse sear. It’s what I’ve always done on steaks and will continue to do going forward. May experiment with other things using Sous Vide but not my steaks.
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