What are you grilling today?

A 1 pound Teres major steak... marinated 24 hours...

 

Lamb ribs and chicken wings for dinner last night.

 

Carne Asada and some beef ribs. The carne is marinating right now.

 

Fajita Night!!!!!!!

1. The Vols actually won!
2. The wife made cheese dip and it is absolutely next level.
3. I have 5 left over Dos Equis after marinating the chicken fajita.
4. 5 lbs. of chicken fajitas, vegetables, and a flank steak carne asada marinated in the Kroger Private Selection just to try on the Yoder YS640.

It is a good day!!!

I always make my own carne recipe but decided to try the Private Selection marinade.

 

It is go time!!!!! Fajitas and carne are so good!!!

Just a little dallup of the sour cream on top and it is next level.

Sour cream, Chalua hot sauce, lime juice, and my fajita seasoning mixed together for the win!!!

 

The end result..

Roasted brussel sprouts and honey with purple onions and red bell peppers.
Black beans and rice. Why? She likes rice and I like beans.

 

Chicken thighs and potatoes

 

Wings on the Kamado Joe for the Bama game and smash burgers tonight.

 

Just picked up a sous vide cooker. Been wanting to try it for a while, and I bought some ribeye caps yesterday. Anyone else use one before?

Anova Culinary Sous Vide Precision Cooker Nano | Bluetooth | 750W | Anova App Included

$87 Anova Culinary Sous Vide Precision Cooker Nano 2.0

https://www.amazon.com/dp/B07C7PW3PC/ref=cm_sw_r_cp_tai_gd4ODbSWWGAHM

 

On my list, hell I haven't even used our Insta-Pot yet.

 

I got it going now, I’ll let you know how it goes. You ever have ribeye cap?

 

Yep, yep. My favorite way to cook it is grilled medium rare with garlic butter and a little lime or lemon juice.

 

First time smoking ribs had some wings so I figured to throw them in as well. Thanks scuba for the spacers finally got them on I really like the way they improved the stance of the truck. Awesome Texans game today!

 

Nothing worth showing - just got back from a motorcycle ride and getting the pellet smoker warmed up for a good burger and a couple hot dogs for everyone else.

 

BOOOM!!!!

 

It was tasty, finished it up at lunch today.

 

So, not sure I’m digging the sous vide. It’s ok, but has more of a roast flavor to it. I seared it on the stove afterwards, might should’ve used the grill to do that part?

 

Thsts what I have heard, always grill or sear after if it was steak type meats.
I have heard that the roasts and pork and other things like that it does really well.
I know you used a ribeye cap. How did the texture and taste turn out? Even though the meat is a good cut and taste.

 

Baby backs just about done

 

The texture was ok, but the flavor was just way off. Hard to explain, but I didn’t care for it.

 

Like it was boiled?

 

kinda yeah.

 

Boneless pork loin

 

I just cooked these Sous vide style, put them in a pot of water and kept the temp around 140 for med rare. I do that for a couple hrs and sear it in my cast iron. It will be some of the best steak you ever had. Make sure you use a good sous vide bag/vacuum sealed bag or the hot water will melt the glue on the bag and water will get in. After that you basically boiled your steak.

 

I have heard of people using a propane torch. Basically torch outsides for texture. I have never done it, but a buddy has one and he loves it. He uses charcoal to sear outsides when done.

Never had rib eye caps. Is it a smaller portion of the rib eye?

 

A buddy of mine made us short ribs sous vide and torched them at the end. They were delicious. I'm wondering if some cuts of meat don't lend themselves as well to the sous vide method?

 

I used a bag that’s made for sous vide, and no water seemed to get inside. I then seared them in a skillet with olive oil and butter. Just didn’t have a good flavor. May have been better if I used the grill to sear.

 

It is the outside part of the ribeye. Costco sells them. They are delicious on the grill, but very expensive. They are outstanding on the grill, but I’ve read in many places that they are best prepared using sous vide, which is why I bought the cooker to try it. I was very disappointed, but feel like I followed the directions perfectly.
I put salt and pepper on them, cooked them per instructions, and they just didn’t have a good flavor at all. They really tasted like they were boiled.

 

I have had good success with my sous vide. Normally set it to 130-132 degrees and let it go for 60-90 minutes for a steak. There is a YouTube channel SousVide everything and his other page Guga Foods, I have gotten a lot of tips from both.
I did a comparison of a sous vide and Traeger steak a few months ago, both were delicious, but the wife and I preferred the Traeger.

 

I set mine to 132 for 90 minutes per the instructions I read. I watched some of his videos also. Guess it’s possible I just got a bad cut of meat, but they’ve always been good from Costco before. Maybe not enough salt and pepper? Maybe should’ve added more seasoning?

I’m considering a Traeger grill for my next purchase. I have a Weber gas grill right now, but it is starting to wear out. It’s only three years old, and isn’t really holding up any better than cheap grills I’ve had in the past.