yes!

Wow. Great post

Just finished uploading larger pictures.

IS ANYBODY COOKING STEAKS SOUS VIDE and then searing?

I'm thinking of buying one.

I do the poor mans sous vide and sear. Meaning that I manually control the waters temp until I sear. I love the way the steak comes out.

For today, of course......

started the fire and....

http://i1305.photobucket.com/albums/...psxk9ywyf3.jpg


these will come into the grill when I have all my embers ready:

http://i1305.photobucket.com/albums/...psay4wjkaf.jpg

I took out a USDA AAA+ prime rib 6 1/2 lbs and cut it up and made 4 nice bone less rib-eyes aka Delmonico steaks, dry aged them for 7 days, and marinated for the past 3, placing on the grill at 2ish on the 4th! A little cheery wood+apple wood for smoke flavor on the coals! :)

Hi Taylode,

I thought you would find this interesting.

[ame]https://www.youtube.com/watch?v=JB1x0O-bhrw[/ame]

Amazing Argentinean-style outdoor parilla and those steaks look amazing!!!

Grilling parilla style from Argentina,....love it! Steaks look amazing both before and after!

I want one of these in the backyard (Argentinean "Asador Criollo style" ) :D:D:D

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My "parrillero" as we call it back home in Uruguay, is the Uruguayan version, that of course we believe is better than the Argentinian.
But I recognize their meat is better and so are their women, but Carlos Gardel was Uruguayan too.

Yes he was...great to meet you! Uruguay is a great country that I have enjoyed getting to know and visiting. See my more detailed response on this topic on the other grilling thread regarding asador criollo / parrillero techniques.

I see you live in the US; where did you find the wood basket, grate, etc...for your parrillero? Did you have to ship from home?

Let's talk about audio, food, etc..sometime!

It was handmade by an UTU graduate here, in Long Island, for me under my instructions, unfortunately he disappeared, but not before making all I needed for my parrillero.

You were very fortunate! I am looking for someone here to do this for me but I may have to ship back home from Argentina the next time I am there....enjoy the day and happy listening!!!

Lero lero to both of you :) , was in Uruguay last week and had my dose of chivito with Zillertal, then came back home and had my bife ancho at the invincible Don Julio parrilla in BA. Yeah!

Ready to get some entrañita later on for dinner.

Wow, chvito es lo más rico que hay, al plato o canadiense

Outstanding,...love all that! Don Julio is a great place as is La Brigada over in San Telmo and La Estancia in San Nicolas (Bs.As.).
If you are ever in M.D.P Argentina, you must go to Parilla Ayacucho and Los Amigos de Pepe Suarez,...

Wow that's USDA Prime. Purchased where?

Those were butcher cut from Fairway Market, Long Island, NY

Thanks!!

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Those looked incredibly tasty!!

Mitch

The Ribeyes look tasty and your Siamese cats are awesome. We have two Siamese ourselves!

Thank you, they love the steaks too.

I am sure that in Texas many people may cook the steaks in a similar way.

Yes,...that would be the right way, on a good grill!!!