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RyanC

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Everything posted by RyanC

  1. I did some SV split lamb breast, 3 days @ 131, then torched it. It was like umami creme brulee. It was really good but it was too much for a main course, definitely lamb meat candy.
  2. E_monster- Interesting. I'm glad you figured out what I was talking about, I meant to quote another post but I hit the wrong button. So 100% R.H. would steam the meat though right? I'm not sure my little plastic box with pid regulated hair dryer would be either safe or have enough power to hit 150-160, and also 3.5 hours for the rib-eyes was really too smokey. I have some baby back ribs in the SV bath now and I'm going to try to smoke them for 2 hours before I sear. Eventually I do want to make an insulated smoker with a cold smoke generator that works independently from the heat source. Right now I'm using the tin can/soldering iron CSG and I was thinking about a well insulated wood box with concrete board on the inside and a commercial heat gun for a heat source. One thing I'm trying to learn about with smoking is understanding what temperatures allow the most smokey flavor to get into the food. Are there any guidelines for that?
  3. Yeah I used to use the charcoal chimney ala good eat's tuna, it works well except I don't like having to use that much charcoal for a few seconds of searing, and it's a pain to do big cuts. Incidentally this torch is an awesome way to get charcoals up and going, you can get a whole bed of coals red hot in about a minute.
  4. It's about 3 feet long, so it would be pretty big for a suitcase but it should fit in a larger one.
  5. I have, But I figure why not toss a cold smoke generator in there. The first test wasn't overwhelmingly promising because just like SV or BBQ you want the meat to get out of the danger zone in less than 4 hours. My 1 inch thick ribeyes were only at 105F after 3.5 hours in the Sous-Smoker box (with air temp PID regulated @ 130F). They were also very smokey. I think it will work better for finishing and still holding the meat, next I'm going to try SV/Smoke-Vide(or whatever)/sear. My SVM pid held the internal temp of the smoker box right at 130 using a hair-dryer...
  6. Hello everyone, first post here- I wanted to share my success story with using a propane weed-burner for searing off sous vide food. The weed-burner is a big 500,000 BTU torch that you can buy at home depot for $50 and hook it up to a regular 20 lb propane tank like those normally used for propane grills. Previously I tried a plumbing torch or pan searing (I have a DCS/Paykill commercial stove) and like most SV searing I wasn't too pleased with the amount of grey area in the food. Especially because I like a really thick crust. The big torch and some spray oil works wonderfully, so far I've done steaks, short ribs, salmon, chicken breasts and all of them can get some great crust without over cooking the inside, or having to ice-bath the meat and then wonder if you are going to be serving in cold. With this technique you can do thin burgers, skirt steaks, sliders etc all exactly how you want in and out. If anyone is going to try here is my advice; A) outdoors only, this is a very big flame, B) Use it on a grill that is clean, the torch will through a lot of embers around your yard if you aren't careful, C) Make sure to really move it around a lot so that you get an even sear, D) So far it's working best to sear just with salt or suger and then add any other spices and give it one last quick blast, same thing with cheese on a burger, it comes out like croque-monsior... Here is me doing some sliders...
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