Hey guys... so I've been reading up on doing the sous vide for our ribeye steaks, after trying the $1100 Otto grill and it not really being any better than cooking on my charcoal grill. I picked up the Bernzomatic TS8000 torch, recommended here and many other places, along with a few cans of MAP/PRO
I haven't cooked a steak yet, but I did connect the torch and checked it out today. Flame is blue and it appears to be working as it should, as far as making a torch flame. However, I tried torching a small portion of some Boston butt we have ... some of the fat and a little bit of the meat, just to heat it up a bit, and it had a really strange taste to it. It was not good at all. I don't know if it was the fuel giving it that flavor, but if I had to guess, that is what I'd say it was. From many places I've read about torching, I did not see any complaints about the taste... many stated there was no adverse taste from the torching.
Is it perhaps the type of fuel I purchased and maybe I should just get propane, although I've read where several people use this type fuel for torching. Or... is this normal and I just failed to do enough research.
I simply cannot imagine anyone ruining a good ribeye steak with this torch flavor.
I haven't cooked a steak yet, but I did connect the torch and checked it out today. Flame is blue and it appears to be working as it should, as far as making a torch flame. However, I tried torching a small portion of some Boston butt we have ... some of the fat and a little bit of the meat, just to heat it up a bit, and it had a really strange taste to it. It was not good at all. I don't know if it was the fuel giving it that flavor, but if I had to guess, that is what I'd say it was. From many places I've read about torching, I did not see any complaints about the taste... many stated there was no adverse taste from the torching.
Is it perhaps the type of fuel I purchased and maybe I should just get propane, although I've read where several people use this type fuel for torching. Or... is this normal and I just failed to do enough research.
I simply cannot imagine anyone ruining a good ribeye steak with this torch flavor.