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Old 12-26-2017, 7:54am   #1
Uncle Meat
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Default Awesome Steak!

Had an awesome mouth-watering USDA Prime ribeye for Christmas dinner. Turned out so freakin' good! I've got my process down to a science these days. Sous Vide 1.5-inch thick boneless ribeye for 90 minutes @130 and then sear on some super hot coals for a minute or two on each side. It was like butter...

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Old 12-26-2017, 8:19am   #2
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It looks good but to really decide, I would need to be invited to Prattville.

I am going to try it. what thermometer set up did you use.
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Old 12-26-2017, 8:19am   #3
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That is making me hungry, and I just finished breakfast.
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Old 12-26-2017, 8:26am   #4
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It looks good but to really decide, I would need to be invited to Prattville.

I am going to try it. what thermometer set up did you use.
I used my Anova Sous Vide immersion cooker. They are on sale at Amazon right now for $128.00. http://a.co/exwoySh

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Old 12-26-2017, 9:10am   #5
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I used my Anova Sous Vide immersion cooker. They are on sale at Amazon right now for $128.00. http://a.co/exwoySh

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Do you use one of those vacuum sealed bags to immerse it in?
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Old 12-26-2017, 9:44am   #6
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I got one of those for Christmas.

USDA prime meats are now at our local SAMs club.

I did fillet mignons for Christmas dinner. Mom did the veggies. Freaking incredible.

Started them out on my Primo smoker up to about 100 internal temp.

Them Sous Vide to 134.

I seared them in a 500 black iron skillet. 15 seconds per all 6 sides. Then a little more on the main flat sides.
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Old 12-26-2017, 10:15am   #7
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I hope you made enough for everybody!!!!
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Old 12-26-2017, 10:35am   #8
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The only thing that bothers me about that cooker is that I hate the thought of my food being infused with plastic molecules for a long period of time. It happens.
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Old 12-26-2017, 11:32am   #9
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I did my first sous vide filet (from Sam's) last week. Best steak i ever et!
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Old 12-26-2017, 11:36am   #10
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The only thing that bothers me about that cooker is that I hate the thought of my food being infused with plastic molecules for a long period of time. It happens.
Not trying to be a smart-ass, but how does 45 minutes to an hour in a vacuum bag differ from grocery store packaging for weeks?
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Old 12-26-2017, 12:08pm   #11
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Not trying to be a smart-ass, but how does 45 minutes to an hour in a vacuum bag differ from grocery store packaging for weeks?
Heat. It loosens the molecules. you can read about the lack of regulation in cooking plastics.....

https://www.google.ca/url?sa=t&rct=j...Z301puC33Sirre
https://www.google.ca/url?sa=t&rct=j...jKVTlhuzjFUmc7
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Old 12-26-2017, 1:22pm   #12
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Originally Posted by Kerrmudgeon View Post
Heat. It loosens the molecules. you can read about the lack of regulation in cooking plastics.....

https://www.google.ca/url?sa=t&rct=j...Z301puC33Sirre
https://www.google.ca/url?sa=t&rct=j...jKVTlhuzjFUmc7
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Old 12-26-2017, 3:33pm   #13
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Do you use one of those vacuum sealed bags to immerse it in?
Yes sir I do. However prior to owning all the fancy equipment I was using regular freezer grade Ziploc bags.

Quote:
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The only thing that bothers me about that cooker is that I hate the thought of my food being infused with plastic molecules for a long period of time. It happens.
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Heat. It loosens the molecules. you can read about the lack of regulation in cooking plastics.....
The "Food Saver" vacuum bags are BPA free. I've read Ziploc bags are too.

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Old 12-26-2017, 4:10pm   #14
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We bought 7.3 pounds of Tenderloin last night. Awesome steaks for dinner here too. Even had a whole left over one for lunch.
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Old 12-26-2017, 6:53pm   #15
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That steak is indeed, awesome.
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Old 12-26-2017, 8:33pm   #16
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1 inch thick New York strips. Weber Q on high until tstat reads 500. Sear each side on Hi one minute, turn heat to low then 4 minutes per side. Rest a bit and perfect medium as per the inlaw's request. Awesome.
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Old 12-29-2017, 9:46am   #17
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ROUND #2!!!!

These arrived in the mail just in time for New Year's. They are from Snake River Farm's out of Idaho. The steaks are their Wagyu Gold Grade 1.5-inch ribeyes with a BMS rating of 9+. I've been wanting to try some of the cuts from SRF for a while now but always chickened out right before pulling the trigger. They are a bit pricey... Can't wait to cook these up!

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Old 12-29-2017, 10:27am   #18
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How much were they per pound?
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Old 12-29-2017, 10:29am   #19
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How much were they per pound?
American Wagyu (Kobe) and Prime Beef | Snake River Farms
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Old 12-29-2017, 10:44am   #20
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$89 for 1.2 lbs?





It'd better come with a blowjob. The swallerin' kind.
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