Playing with the new SV

[SmokinVOLfan]

Helluva smorgasbord there!
Have yet to be disappointed with anything coming out of a hot tub.

Appreciate it! I haven't been disappointed yet either. Cant wait to try some other things!

 

[SmokinVOLfan]

Wow great looking food. I am drooling.

Thank you Brian! Good eats for sure. Hoping to do it again soon!

 

[SmokinVOLfan]

Dang John !! I'd say you got it broke in. All looks good! I love using mine!

Thanks Travis! You should have seen my explaining to my neighbors what sous vide cooking is. Don't think they quite understood lol.

 

[SmokinVOLfan]

Hell ya John! Everything looks spectacular. Glad to see you’re enjoying the SV. It’s a great tool as it frees up some time to cook other things. Then once your side dishes are done, you sear and the whole meal comes together in a snap!

That new year’s plate has me drooling too!

Thanks Joe! You are exactly right. So easy to do and plan things. Appreciate the like on the new years plate too. Good ole southern comfort food.

 

[Inkbirdbbq]

Awesome looking meal!! Enjoy the Sous Vide!

 

[chopsaw]

Nice cooks ! Yup , that eye round comes out fantastic .

 

[gmc2003]

Those are some good looking meals John, Nicely done.

Point for sure
Chris

 

[Braz]

Getting different levels of doneness using the sous vide. Well, you can't unless you are willing to use two sous vide baths or do two separate cooking sessions. My wife likes her steaks med/rare and I like mine a little more toward med. What I have done, and what seems to work is to simply leave mine on the searing griddle longer. Hers needs only a quick sear since it is already a perfect med/rare at 131f. Mine I can take to 133f, using an instant read thermometer and hit my preferred doneness.

 

[SmokinVOLfan]

Yup---The 30 hour Eye Round & the 48 hour Chucky are my favorite SV cooks.

Bear

This is exactly what I cant wait to do. Ever do a top round aka London broil?

 

[SmokinVOLfan]

Awesome looking meal!! Enjoy the Sous Vide!

Thank you! The Inkbird is an awesome unit. Very solid as well. Appreciate you running great specials for the forum members.

 

[SmokinVOLfan]

Nice cooks ! Yup , that eye round comes out fantastic .

Thanks Chop! Plan to try the eye of round or maybe a bottom round here in the next couple of weeks. Cant wait.

 

[JLeonard]

John it all looks great. And i'd come around for seconds on that "mess of a plate"!
Jim

 

[SmokinVOLfan]

Those are some good looking meals John, Nicely done.

Point for sure
Chris

Appreciate it Chris!

 

[Bearcarver]

This is exactly what I cant wait to do. Ever do a top round aka London broil?

Yes I did a couple of Top & Bottom Rounds, but the size, shape of the Eye works out better, and Hardly any trimming needed on the Eye Round.
Tops & Bottoms are good too, just not my favorite.

Bear

 

[SmokinVOLfan]

Getting different levels of doneness using the sous vide. Well, you can't unless you are willing to use two sous vide baths or do two separate cooking sessions. My wife likes her steaks med/rare and I like mine a little more toward med. What I have done, and what seems to work is to simply leave mine on the searing griddle longer. Hers needs only a quick sear since it is already a perfect med/rare at 131f. Mine I can take to 133f, using an instant read thermometer and hit my preferred doneness.

Thanks Braz! Yeah I think next time I will just do them all med rare and whoever doesn't like them that way I will just sear longer. Appreciate the input!

 

[SmokinVOLfan]

John it all looks great. And i'd come around for seconds on that "mess of a plate"!
Jim

Thanks Jim. Honestly that mess of a plate was just as good as the steaks. Gotta love some good home southern food!

 

[SmokinVOLfan]

Yes I did a couple of Top & Bottom Rounds, but the size, shape of the Eye works out better, and Hardly any trimming needed on the Eye Round.
Tops & Bottoms are good too, just not my favorite.

Bear

Appreciate the advice John!