#41
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#42
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Wow. Great post
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#43
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Just finished uploading larger pictures.
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#44
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IS ANYBODY COOKING STEAKS SOUS VIDE and then searing?
I'm thinking of buying one. |
#45
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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.
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Dennis C500, MX123, MC501 (2), MC207, MCD500, Silenzio, Bryston BDA3, Shunyata Denali 6000/S, Panasonic UB900, Canton Reference 3K, Canton Reference 50K, Fresco, Descent |
#46
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#47
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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!
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#48
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Quote:
I thought you would find this interesting. [ame]https://www.youtube.com/watch?v=JB1x0O-bhrw[/ame] |
#49
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Amazing Argentinean-style outdoor parilla and those steaks look amazing!!!
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#50
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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" ) asador-criolla2.jpg costillares esperando.jpg Last edited by SCAudiophile; 11-08-2016 at 07:51 AM. |
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