Ode to Olive Garden

[TDub]

i’d just as soon toss the meat on the smoker, but maybe i’m underrating the method

probably shouldn’t knock it till i try it

same and same

i was skeptical at first, but “santa” brought me a fancy new traeger two christmases ago (with wifi and phone app…i know), but that shit is so freakin convenient

(not to mention it smells fantastic, of course)

I used to be anti traeger because its pellets and doesn't feel like real smoke....but..ive softened they are very convenient and they put out good food.

Ive got a green egg....which...I think gives a better smoke, keeps the moisture in better and I prefer, but, if I'm just cooking burgers or something its kind of a pain in the ass..takes me a good 30-45 minutes to get it up to teml and get the temperature stabilized and controllable....traeger its just turn it on and boom...cooking in 7 or 8 minutes.



I refuse to use propane....except I would like to get a Blackstone or similar propane flattop griddle....and the small propane/white gas stand up grills are perfect for camping.

[TDub]

im debating getting a small traeger to pair with the egg....do long smokes on the egg and short cooks on the traeger

[KUTradition]

same and same

i was skeptical at first, but “santa” brought me a fancy new traeger two christmases ago (with wifi and phone app…i know), but that shit is so freakin convenient

(not to mention it smells fantastic, of course)

I used to be anti traeger because its pellets and doesn't feel like real smoke....but..ive softened they are very convenient and they put out good food.

Ive got a green egg....which...I think gives a better smoke, keeps the moisture in better and I prefer, but, if I'm just cooking burgers or something its kind of a pain in the ass..takes me a good 30-45 minutes to get it up to teml and get the temperature stabilized and controllable....traeger its just turn it on and boom...cooking in 7 or 8 minutes.



I refuse to use propane....except I would like to get a Blackstone or similar propane flattop griddle....and the small propane/white gas stand up grills are perfect for camping.

i can literally do everything but take off and put on the cover (and the food) from my phone app…no more running in and out to check the temp of the smoker or the food

the convenience of all the different varieties of pellets available is also pretty nice

[TDub]

i was skeptical at first, but “santa” brought me a fancy new traeger two christmases ago (with wifi and phone app…i know), but that shit is so freakin convenient

(not to mention it smells fantastic, of course)

I used to be anti traeger because its pellets and doesn't feel like real smoke....but..ive softened they are very convenient and they put out good food.

Ive got a green egg....which...I think gives a better smoke, keeps the moisture in better and I prefer, but, if I'm just cooking burgers or something its kind of a pain in the ass..takes me a good 30-45 minutes to get it up to teml and get the temperature stabilized and controllable....traeger its just turn it on and boom...cooking in 7 or 8 minutes.



I refuse to use propane....except I would like to get a Blackstone or similar propane flattop griddle....and the small propane/white gas stand up grills are perfect for camping.

i can literally do everything but take off and put on the cover (and the food) from my phone app…no more running in and out to check the temp of the smoker or the food

the convenience of all the different varieties of pellets available is also pretty nice

checking, adjusting, watching the temp is a good excuse to stand outside and drink a beer in peace and quiet tho........

[Mjl]

I'm a big fan of preparing steaks sous vide, for a lot of reasons. When time allows, I'll sear before vacuum sealing.

I'm not fancy enough for that....but I'd eat it.

It's the opposite of fancy. Easy as could be, not messy. Exactly the level of doneness you're going for, idiot-proof.

And - the #2 thing for my family (behind precise doneness/flavor) - is how flexible it lets you be. Get the meat in at 4:30ish, and your dinner window can be anything from 5:30-8:30.

Yeah, I haven't ordered a steak at a restaurant since getting my Anova. No point, I make them every bit as good (if not better) now. And it's almost no work.

Same with salmon.

[TDub]

again...im trying not to judge until I've tried it....but...cooking a steak in a warm water bath doesn't sound.....real great? no char or smoke flavor? the juices just collect in a bag and....marinate with the meat? I dunno....maybe I'm missing the art. Im kind kf a caveman with cooking....give me fire and coals and I figure ill work something out

[Mjl]

again...im trying not to judge until I've tried it....but...cooking a steak in a warm water bath doesn't sound.....real great? no char or smoke flavor? the juices just collect in a bag and....marinate with the meat? I dunno....maybe I'm missing the art. Im kind kf a caveman with cooking....give me fire and coals and I figure ill work something out

You dry and seer it after removing it from the bag. Definitely still get the char.

[pdub]

I’m with you TDub.
I have a standard Weber grill and a Smokey Mountain.
It’s charcoal and wood or bust up in here.

I can get my charcoal hot in 15 minutes with the chimney so while it’s not flip a switch and fire up the gas, it’s still easy enough.

[Shirley]

again...im trying not to judge until I've tried it....but...cooking a steak in a warm water bath doesn't sound.....real great? no char or smoke flavor? the juices just collect in a bag and....marinate with the meat? I dunno....maybe I'm missing the art. Im kind kf a caveman with cooking....give me fire and coals and I figure ill work something out

I’m with you TDub.
I have a standard Weber grill and a Smokey Mountain.
It’s charcoal and wood or bust up in here.

I can get my charcoal hot in 15 minutes with the chimney so while it’s not flip a switch and fire up the gas, it’s still easy enough.

^^^

Has anyone else noticed that the increased use of sous vide and feminization of the American male occurred simultaneously?

Accident?

I rest my case.

[pdub]

Totally.
You can’t cook with just charcoal and you can’t murder people who are loud.
We are doomed.

[jfish26]

again...im trying not to judge until I've tried it....but...cooking a steak in a warm water bath doesn't sound.....real great? no char or smoke flavor? the juices just collect in a bag and....marinate with the meat? I dunno....maybe I'm missing the art. Im kind kf a caveman with cooking....give me fire and coals and I figure ill work something out

A lot of very high end steakhouses cook sous vide, because it means they have whatever cut at whatever doneness, more or less ready to go.

That said, the steak would be tasty but kinda weird without direct heat. So I either sear before I vacuum seal the steak, or I’ll grill or broil it at max temp when it’s done.

[TDub]

so you're saying its fool proof and the skill of the chef is dwindling....prepare for the robots.

ill take your word for it....like I said, id eat it, but the thought process of it doesn't work in my brain..

also, I dont go to any high end steakhouses....or high end...anything really haha. paying $80 + for a steak seems like a ridiculous waste to me. Also....its a bit of a haul to the nearest high end steak joint...

[Mjl]

While you guys enjoy feeling manly, I'm going to enjoy my perfectly done steak.

[pdub]

It can’t be perfectly done unless it’s manly. Didn’t you read what Feral posted?!

Though I’d add, you are searing it stove top on what, a cast iron? Why not just use the cast iron for the whole deal then? You can get great steaks if done correctly just using that and it won’t take 2 hours.

[Shirley]

"sous vide"

The words alone threaten my masculinity, never mind the technique!

[jhawks99]

I’m with you TDub.
I have a standard Weber grill and a Smokey Mountain.
It’s charcoal and wood or bust up in here.

I can get my charcoal hot in 15 minutes with the chimney so while it’s not flip a switch and fire up the gas, it’s still easy enough.

Same here, except I gave my old kettle to a neighbor before the big move. I'll get a new one within a week of moving though. WSM is in storage as it's illegal to have them on the townhouse property so I've been jonesing for cue.

[Mjl]

It can’t be perfectly done unless it’s manly. Didn’t you read what Feral posted?!

Though I’d add, you are searing it stove top on what, a cast iron? Why not just use the cast iron for the whole deal then? You can get great steaks if done correctly just using that and it won’t take 2 hours.

If you do that you end up with a gradient, with some layers of overcooked outside and/or undercooked inside. Sous vide you have the entire inside at the perfect level of doneness with a thin outer crust.

It's also more tender.

[pdub]

I guess it depends on the cut of steak.
If I have a thick cut of steak ( and generally ), I avoid the skillet altogether and go for the grill, cooking it off heat ( coals to one side ) for 30 minutes and then finishing it on the heat.

The plus side of sous vide would be thick cut steak done the right way in the winter where I will usually, if making steak, just do it on the skillet.

[TDub]

I guess it depends on the cut of steak.
If I have a thick cut of steak ( and generally ), I avoid the skillet altogether and go for the grill, cooking it off heat ( coals to one side ) for 30 minutes and then finishing it on the heat.

The plus side of sous vide would be thick cut steak done the right way in the winter where I will usually, if making steak, just do it on the skillet.

I do the opposite.

direct heat at the beginning, 2 minutes each side, then off to the side of the coals for 20ish minutes if indirect heat.

[KUTradition]

I guess it depends on the cut of steak.
If I have a thick cut of steak ( and generally ), I avoid the skillet altogether and go for the grill, cooking it off heat ( coals to one side ) for 30 minutes and then finishing it on the heat.

The plus side of sous vide would be thick cut steak done the right way in the winter where I will usually, if making steak, just do it on the skillet.

I do the opposite.

direct heat at the beginning, 2 minutes each side, then off to the side of the coals for 20ish minutes if indirect heat.

^^^^

that direct heat i see akin to a sear, locking moisture in