Sous Vide vs. Reverse Sear...
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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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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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@Joe Hell and PapaSop I am working on Meatgistics University Deli Meat 20(x) and Ive done chicken breast deli meat two different ways, both of them I have finished in the sous vide cooker and have been really happy with the results!
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 I wonder if the preference for sous vide steak vs reverse sear has to do with texture preferences or taste preferences? It might surprise some people but I don’t consider myself to have a very sophisticated pallet when it comes to taste but I do have a strong sense of texture. It’s the reason I hate mashed potatoes and cooked mushrooms.
Joe, would you agree that the interior and overall texture of the sous vide steak is more tender?
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 I wonder if the preference for sous vide steak vs reverse sear has to do with texture preferences or taste preferences? It might surprise some people but I don’t consider myself to have a very sophisticated pallet when it comes to taste but I do have a strong sense of texture. It’s the reason I hate mashed potatoes and cooked mushrooms.
Joe, would you agree that the interior and overall texture of the sous vide steak is more tender?
Jonathon I would agree that in most cases the texture has been more tender with Sous Vide vs. Reverse Sear. That said, I tend to lean towards the texture of the latter. Taste wise I think both were so close that we would be splitting hairs though again it’s that caramelization that in my opinion the reverse sear edges out Sous Vide.
I can be picky when it comes to the texture of food. For example…I love the flavor of every member of the melon family but I can’t eat any one of them. Same goes for bananas. I do like mashed potatoes and cooked mushrooms though!
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Joe Hell I know Im not the only who hates mash potatoes, there are DOZENs of us! (credit to whoever gets that reference) The texture is absolutely important, but what is wrong with the texture of a melon? I get it with bananas but melons? To be clear, I LOVE reverse searing a steak I just now prefer sous vide
I hate the term mouth feel and someone here once suggested Pallet Appeal and…I looked back and found the post and it was you!! Hahaha that’s too funny!
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 I know Im not the only who hates mash potatoes, there are DOZENs of us! (credit to whoever gets that reference) The texture is absolutely important, but what is wrong with the texture of a melon? I get it with bananas but melons? To be clear, I LOVE reverse searing a steak I just now prefer sous vide
I hate the term mouth feel and someone here once suggested Pallet Appeal and…I looked back and found the post and it was you!! Hahaha that’s too funny!
Jonathon Watermelon for example seems grainy and strange. Cantelope is mushy/slimy…bananas fall into that category too. I love the flavor of all of them though. Eggplants are right in there as well. Just mentioning oysters makes me gag. I’m having trouble even typing about them. lol. None of the above appeals to my palate!
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Joe Hell I can understand the watermelon being grainy but it doesn’t bother me! Love oysters, I’ve never had something out of the ocean that I didn’t 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 I can understand the watermelon being grainy but it doesn’t bother me! Love oysters, I’ve never had something out of the ocean that I didn’t like!
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@Joe Hell and PapaSop I am working on Meatgistics University Deli Meat 20(x) and Ive done chicken breast deli meat two different ways, both of them I have finished in the sous vide cooker and have been really happy with the results!
Jonathon Can’t wait to see it.
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