lobstah wrote:
quote :
Just an interesting side note here on temps/times. A popular form of cooking in restaurants that is also seeing home use is Sous Vide (check Amazon).
Sous Vide amounts to placing the meat in a water bath at a regulated temp. Say you need to do 16 steaks on your 22.5″ Webber. You can sous vide them in a water bath of 120deg for as long as you’d like (vaccuum sealed, of course) and the internal temp can never go above 120deg. Then when it’s time to serve, you only need to put the steaks on the grill long enough to sear/crust them up.
My friend just bought a home machine and they explain that the “cooking time” is based much more on the type of connective tissues in the meat than on thickness. So a fair sized cheap cut roast might go 30hrs at 130deg.
Sous Vide amounts to placing the meat in a water bath at a regulated temp. Say you need to do 16 steaks on your 22.5″ Webber. You can sous vide them in a water bath of 120deg for as long as you’d like (vaccuum sealed, of course) and the internal temp can never go above 120deg. Then when it’s time to serve, you only need to put the steaks on the grill long enough to sear/crust them up.
My friend just bought a home machine and they explain that the “cooking time” is based much more on the type of connective tissues in the meat than on thickness. So a fair sized cheap cut roast might go 30hrs at 130deg.
Jim
Actually you can do the same on a smaller scale without any fancy equipment. We call it “hot tubbing” whereby you place your meat in a sealed bag into a small cooler and fill it with hot tap water. Most home water heaters maintain a temp of 115 to 125°. With the lid sealed after an hour your meat will have an internal temp of near 100 or more. Then season it as you wish and go for a quick sear on a hot grill. Your center will no longer be that blue-red cold you get from grilling to rare or medium rare. Ron
