Sous vide and grill vs grill and bake

[Charlie]

I have pics to post but they are larger than 150kb and get rejected. Can anyone explain how to adjust file to less than 150 kb? Thank you for any suggestions.

[Ron Pratt]

Charlie,

I can’t help you, but I know you have joined the BGE board so I suggest you sign in over there and ask this question there also. I’m pretty sure at least by nightfall you’ll get an answer…and besides the same limitation applies for pictures to be posted there too.

Ron

[Charlie]

Thank you Ron I will do that and when I find the answer I will post. I’ve tried changing my jpg to other format and cropping but I think I need software.

[Ron Pratt]

You’re welcome, Charlie! I use Photobucket and I know it automatically re-sizes submitted photos, but OTOH all of mine are already smaller due to the settings on my camera. How you re-size a larger one is the foreign part to me.

[Charlie]

Ron
Thank you for the photo bucket advice I will try that.

Charlie

[Charlie]

Ok, I’m now an egger. It will be a week before I see it. Just in time for the ny strip. I’m excited.

[Charlie]

I think I have it. Today is day 45 and you know what that means!

more pics to follow

Charlie B)

[Charlie]

Sous vide is worth the money. I can’t wait to get aged steaks in the water and then sear on the grill!

[Charlie]

I have to say that drybag steak is :woohoo: :woohoo: woohoo! I also am now a huge fan of sous vide. Also since i eat a lot of seafood and this machine is the best way to cook shrimp and scollops, I am very happy I have it. And when i put my steaks in the water prior to searing, it cooks them perfectly, and then when i sear them they are amazing!

Thank You Drybag Steak! B)

Charlie

[Scott Mark]

I truly appreciate the Sous Vide method. I know that for steaks you can get away with a “cooler” and Ziploc bag (or the fancy vacuum-style Ziploc) but for anything else – I did a sirloin tip roast for 48 hours at 138 degrees F – it was like GOOD prime rib. Same for shoulder roast – whatever is on sale. I think my most expensive setup is a $50 rice cooker (HUGE) and a freshmealssolutions.com controller. (And, oh my, it looks like they’re much more proud of their product than they were when I bought it. Up to $160) Still – half the price of the sousvidesupreme.

I’m an absolute fan of sous-vide and grill. And, at New Year’s, I expect to become an even bigger fan of dry-age, sous-vide, and grill. Actually, grill-or-blowtorch. I haven’t decided between the two searing techniques.

[Charlie]

I use my sv machine about four days a week. I drop chicken in it and when I want to eat a quick sear and it’s done. Sometimes I have all the BBQ sauce or seasoning in the bag as a marinade. I am thinking of getting a hot tub so i can sv a hole primal rib-eye and a few turkeys all at ounce. Maybe even a pig. I like the hot tubs at the hotels. I like to go there when there’s a guy in there already, I say “hey man, you mind if I join you?” He says no. Then I go and I turn the whirlpool heat up, then I go by and I add some carrots and onions. Then I say “hey man, just simmer for a whil- I mean, sit there.”

Charlie B)

[Ron Pratt]

Charlie,
Most people will believe what you are saying is tongue in cheek but the fellow who introduced the BGE board to the concept of hot tubbing was AZRP who happens to be a hot tub manufacturer who lives in AZ. Since most of us don’t have hot tubs or perhaps thought heating our meat in an environment frequented by naked human bodies :blink: we opted for a sink or cooler for hot tubbing.
Ron

[Charlie]

Here is a video of a guy cooking a whole pig in a hot tub. Interesting.

http://m.youtube.com/#/watch?v=0WniZ1ly5Ik

Enjoy!

Charlie B)

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