NOTAGS Report post Posted December 31, 2018 So, after reading some of you that have been doing this, and being the ignorant redneck I am, I had to research this thing called Sous Vide... WTH? Boil food in a bag? I like to eat well, and am a pellet grill junkie. But! Boil a steak in a bag? Indoors when the weather sucks? Hmm. I must have voiced my curiosity, because my daughter and her room mate (AKA 12ring) gave me an immersion cooker, as in a Sous Vide cooker for Christmas . Okay, lets learn this stuff. First read... , eggs! Supposed to be made for this type of cooking. I Iove a poached egg, but have quit trying as my egg whites flee to parts unknown like a shady landscape crew on an ICE raid. Cook in the shell? WTH? I made Eggs Benedict/Dave since I don't like Holandaise sauce and can't spell it. dang! Even my in house critic liked it. Round two: Mule deer backstops and calabacitas. Set the bath to 130 for an hour, had the squash cooking at 145 for 45 minutes before that. Pulled steaks and squash. Seared the steak in butter and olive oil. Perfect medium rare/rare deer steaks! NO dryness. Squash could have cooked longer or hotter, will tweak. Shrimp and fish will be my next run, I have a freezer full of grouper, tuna , and dorado that will be so easy to cook this way. Thanks to all of you who posted your meals and experiments! Otherwise I would have missed this super simple way to cook. Share this post Link to post Share on other sites
HuntHarder Report post Posted December 31, 2018 Room mate, I love it. What kind of redneck doesn't like holland days sauce? Is that how you spell it? Found you another Pigzilla, unfortunately he was going over top of Mount Mother#$%!. Sous Vide Javelina backstrap coming up next? Share this post Link to post Share on other sites
NOTAGS Report post Posted December 31, 2018 HA! I hate that unit! Unless you're in the C unit? Got a lead on a private ranch in 17b for the K & B hunt for archery. Problematic pigs eating the ranchers veggies. Working on getting my arm to where I might be able to lift the smoke pole for February. Share this post Link to post Share on other sites
Speedy Report post Posted January 3, 2019 Got one for myself for X-Mas. My first try with a midwest whitetail backstrap. Seared it, then cooked it whole at 130F for 7 hours, then seared it again. Share this post Link to post Share on other sites
NOTAGS Report post Posted January 4, 2019 I cooked grouper last night, flaked apart perfectly. Plus you don't have to baby sit the food when cooking. I'm loving this thing! 1 Share this post Link to post Share on other sites
ThomC Report post Posted January 4, 2019 19 hours ago, Speedy said: Got one for myself for X-Mas. My first try with a midwest whitetail backstrap. Seared it, then cooked it whole at 130F for 7 hours, then seared it again. Now that you have browned the outside how are you going to finish that nice meat? Share this post Link to post Share on other sites
Speedy Report post Posted January 4, 2019 The meat is finished! It's perfectly medium rare just the way I like it. Made excellent sandwiches the next day too. BTW - Cooked a prime rib to 137 and it was about the same doneness. Med-rare is 130 for venison, 140 for beef. Go figure. Share this post Link to post Share on other sites
muledeerarea33? Report post Posted January 4, 2019 All that looks good! I did lobster and cod on New Year’s Eve and it came out good. Seemed like a bit much work for lobster though Share this post Link to post Share on other sites
NOTAGS Report post Posted September 11, 2019 I decided to try a little different approach Saturday night. I smoked a rib eye on my Traeger for 1 -1/2 hours, vac packed and sous vide cooked it at 119 for another hour or so... it doesn't matter on that time. Hit it with the hot griddle at 500 on the Traeger again to sear. It was the best steak I have cooked ever! Will be doing again, but next up will be elk burgers the same way. Sorry no pics, I ate the subject really fast. 1 Share this post Link to post Share on other sites
muledeerarea33? Report post Posted September 11, 2019 Sounds good!!! I’ve smoked then sous vide before but usually with tougher cuts. Share this post Link to post Share on other sites
bigorange Report post Posted September 11, 2019 I’m already hooked on Traeger and a friend at work has been telling me about sous vide...now this thread pops up. Hmmmm.... Share this post Link to post Share on other sites
NOTAGS Report post Posted September 11, 2019 Careful, the two together will get you hooked! I recommend the sous vide, great for pork chops which suck when over cooked, but yo don't want undercooked either. Plus timing doesn't matter, you can get tied up and not over cook your meal. Also makes great poached eggs. Share this post Link to post Share on other sites
bigorange Report post Posted September 11, 2019 You had me at poached eggs...had to replace my 20+ yr old poaching pan and haven’t been happy with the new one. Share this post Link to post Share on other sites
NOTAGS Report post Posted September 12, 2019 Getcha one! There will be NO REGERTS! Share this post Link to post Share on other sites
trphyhntr Report post Posted September 12, 2019 On 9/11/2019 at 6:04 AM, NOTAGS said: Plus timing doesn't matter, you can get tied up and not over cook your meal. 1 Share this post Link to post Share on other sites
