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 ~16 hour prime rib at 130f finished on the grill. Unbelievable and makes a killer bag jus.
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Dec 26, 2014 00:16
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| # ¿ Apr 25, 2024 00:10 |
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Another one in the 10 hours at 180F column. Costco prepackaged and brined dumped in the seasoning packet, sealed and puddled. Took every ounce of self control to not eat the whole thing when I tasted it last night.
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Mar 17, 2016 14:41
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Epiphyte posted:So I've had my ANOVA for a year or so now and have had success making just about everything I've thrown at it, but I feel like my sear game is lacking. I've gotten the best results from either a chimney starter and grill grate, or a cast iron pan pre-heated in the oven to 500F for 15-20 minutes or so. It also helps to make sure that the exterior of the steaks are as dry as possible. I also have better luck with fattier cuts like ribeyes than I do with leaner ones.
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Oct 10, 2016 15:36
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kynikos posted:I just picked up an Iwatani butane torch for searing but then discovered I can't have the fuel canisters shipped to me due to yet another bullshit California law that I can't keep up with. Anyone know where to source them? Japanese grocery stores perhaps? If you have a Mitsuwa nearby they should have them, also [Super] H Mart. You can also likely find them at WalMart (probably in the camping section) and other outdoor/sporting goods stores. They're used for lots of camp stoves and single burner stoves so they are pretty prevalent
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Jan 14, 2020 22:48
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Hopper posted:I was invited to help a hunter I know with dressing(?) a deer he shot and got to take home several pieces of amazing deer meat. Does anyone have a resource or recommendation for times and temperature for puddling venison? Treat it same as you would filet or a tenderloin. Venison is very, very lean so definitely don't overcook it especially if it's backstrap. I do 122F to 135F max for an hour or three depending on thickness then a quick sear in a ripping hot pan if I'm doing backstrap or tenderloins.  While not specifically sous-vide, if you're looking for other venison recipes check out https://honest-food.net/wild-game/venison-recipes/
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Dec 18, 2020 18:14
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| # ¿ Apr 25, 2024 00:10 |
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Phanatic posted:Trichinosis isn't a thing with commercial pork. There's maybe a couple of dozen cases a year in the US and it uniformly comes from wild game. Specifically it's primarily black bears, but also feral hogs, mountain lions and brown bears (where you can hunt them) that will be the main source of trichinosis from wild game.
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Feb 13, 2021 23:59
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