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I _continue_ to be open-minded!
I don’t think that anyone who owns a BGE has a right to describe “poor man’s” anything. That doesn’t seem fair and I’m pretty sure the numbers will add up against the BGE. For my sous-vide setup AND Weber grill I’ve got $280 invested. Plus charcoal. I haven’t seen a BGE for less than $600. Am I wrong?
My point of the question was twofold: on the one hand, I’d like to compare a room-temp tender steak (like ribeye) on the BGE compared to a hot-tub (sous-vide) steak that is only flash-finished on the BGE. On the other hand, I want to compare hot-tub long-cooked (up to 6 hours) Top Sirloin steaks against others.
I agree that hot-tubbing does not alter the taste, but it certainly alters the tenderness. Which means that a tough but very flavorful cut (enhanced by dry-aging) can be made fork-tender partially through the dry-aging and mostly through the hot-tubbing. The combo can make a tough, flavorful cut into beefy ambrosia. It can do amazing things when one has more time than clients.
My hope is that a dry-aged Top Sirloin steak that gets 6 hours in the 132F waterbath will outshine a dry-aged Ribeye, regardless of how much time the ribeye gets in the waterbath. And at 1/3 to 1/2 the cost per pound and MUCH less fat trim. That’s my hope.
Finally — the only BGE method I meant was not truly a method – it was just what BrianB described in his note:
And, i’m cooking on a BGE at high heat. Dry aged steak seared and cooked around 700 or so degrees is like heaven on earth.
It sounds like he is pretty happy with it. And, reading the websites, most BGE owners seem very happy. It would be nice to experience the difference sometime.