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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: RGKulas on May 09, 2018, 09:59:25 AM
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Since I'm going to be doing more sous vide cooking, I picked up a sous vide machine and a searzall. Thankfully I have a lot of different species of game meat to experiment on. Here is the sous vide machine and the water container.
(https://i.imgur.com/pwPzmfc.jpg)
I larded a Water Buffalo roast with pieces of fresh garlic and coated it with a secret spice blend.
(https://i.imgur.com/Q7B2ztv.jpg)
I sealed it and it rested in the chiller overnight.
(https://i.imgur.com/7f1Q8jd.jpg)
At 10 am, it went in the water at 135F and will stay there for 8 hours.
(https://i.imgur.com/92tldqi.jpg)
I removed the roast from the sealer bag and patted it dry. Then I used the Searzall attached to a propane tank to sear and crisp up the outside of the roast.
(https://i.imgur.com/DSRwcrY.jpg)
Medium rare all the way through and very juicy despite the lack of fat in the meat.
(https://i.imgur.com/iPQckO6.jpg)
Toast and a slice of baby swiss.
(https://i.imgur.com/HZIbTEi.jpg)
A little au ju for dipping
(https://i.imgur.com/rJrE43x.jpg)
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Looks great. I love my ANOVA Sous Vide. So simple to use once you have all the tools. I am looking into a chamber vacuum sealer, very expensive, but bags are cheaper and you have no moisture seepage close to the seal as with a regular vacuum sealer. I just did 9 petit filets, cut from chuck roasts. 135 degrees for 6 hours, then I used a heat gun to sear them. Nice and red all the way through, juicy, with a browned crust. check out the You Tube channel: Sous Vide Everything. Those guys are great, and have a lot of info.
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Looks great, I'll have to look into that method.