I had gotten a great deal on an SV from
Inkbirdbbq
awhile back but never really got around to using it. Well since we had some pretty crap weather through the holidays my normal smoking and grilling was kind of limited. What better time to bust it out? Got some great tips from the forum members here and went to it.
Christmas Eve started with a semi-boneless leg of lamb.
Seasoned, quick sear on the grill, and into the 132 bath.
Glad I decided to not to uncover the smoker. Still had to enjoy a few cold ones.
Back to the lamb. Rolled 132 for around 7 hours. Let her rest and sliced her up. Didn't get a plated shot but here is the meat. Just perfect texture and doneness.
Fast forward to New Years Eve. Scored a nice deal on a tenderloin. Did a little processing.
Put these in the bath 131 for 1 1/2 hours. While they were doing their thing I made up some compound butter using minced garlic and dried herbs(all I had on hand).
Out of the bath.
Got a CI pan screaming hot on the side burner of my gas grill and dumped on a little grapeseed oil. The finished product.
Oh man these things were like butter. Perfect doneness. Threw some oven roasted garlic potatoes, garlic bread, and a little bit of mashed cauliflower(wife) on with it.
Neighbor and wife had covid through Christmas so we took them some groceries, a few home cooked meals, and even made a liquor store run
. After they were well again he brought oven 3 ribeyes he had gotten at Costco. Damn things must have been a pound and a half a piece. Thick and nice marbling too. Well thought it would fun to play with the SV again. Said he like med rare and wife like medium. Alright then. Decided to do these 134 for 2 hours hoping they would come out right in between. Didn't get any prep pics but here they are out of the bath. The 3 on the left are the Costco steaks. On the right I threw in another ribeye I had in the freezer and a filet too.
Rest and then a quick sear on the grill.
Things were massive so I cut them in half. One steak fed two people. Juicy as hell and not too bad on the final doneness.
Made a batch of twice baked taters, some stuffed shrooms, grilled Texas toast, and a salad(not pictured).
All in all it was fun to play around with the SV. It produced some damn good food. The filet's I would say took the cake. I prefer the 131 temp as opposed to the 134. Cant wait to play with some other cuts of meat as well!
Bonus shot of New Years Day dinner. Collared greens, black eyed peas, corn bread(recipe courtesy of
tx smoker
), and the remaining smoked Christmas ham. Looks a mess but I can assure it was tasty.
Thanks for looking stay safe out there.
John
Inkbirdbbq
awhile back but never really got around to using it. Well since we had some pretty crap weather through the holidays my normal smoking and grilling was kind of limited. What better time to bust it out? Got some great tips from the forum members here and went to it.Christmas Eve started with a semi-boneless leg of lamb.
Seasoned, quick sear on the grill, and into the 132 bath.
Glad I decided to not to uncover the smoker. Still had to enjoy a few cold ones.
Back to the lamb. Rolled 132 for around 7 hours. Let her rest and sliced her up. Didn't get a plated shot but here is the meat. Just perfect texture and doneness.
Fast forward to New Years Eve. Scored a nice deal on a tenderloin. Did a little processing.
Put these in the bath 131 for 1 1/2 hours. While they were doing their thing I made up some compound butter using minced garlic and dried herbs(all I had on hand).
Out of the bath.
Got a CI pan screaming hot on the side burner of my gas grill and dumped on a little grapeseed oil. The finished product.
Oh man these things were like butter. Perfect doneness. Threw some oven roasted garlic potatoes, garlic bread, and a little bit of mashed cauliflower(wife) on with it.
Neighbor and wife had covid through Christmas so we took them some groceries, a few home cooked meals, and even made a liquor store run
. After they were well again he brought oven 3 ribeyes he had gotten at Costco. Damn things must have been a pound and a half a piece. Thick and nice marbling too. Well thought it would fun to play with the SV again. Said he like med rare and wife like medium. Alright then. Decided to do these 134 for 2 hours hoping they would come out right in between. Didn't get any prep pics but here they are out of the bath. The 3 on the left are the Costco steaks. On the right I threw in another ribeye I had in the freezer and a filet too.
Rest and then a quick sear on the grill.
Things were massive so I cut them in half. One steak fed two people. Juicy as hell and not too bad on the final doneness.
Made a batch of twice baked taters, some stuffed shrooms, grilled Texas toast, and a salad(not pictured).
All in all it was fun to play around with the SV. It produced some damn good food. The filet's I would say took the cake. I prefer the 131 temp as opposed to the 134. Cant wait to play with some other cuts of meat as well!
Bonus shot of New Years Day dinner. Collared greens, black eyed peas, corn bread(recipe courtesy of
tx smoker
), and the remaining smoked Christmas ham. Looks a mess but I can assure it was tasty.
Thanks for looking stay safe out there.
John
