Mtroo

That looks fabulous.  How does the teak hold up in direct sunlight?  Or will you keep it covered?

23 hours ago, Aussie Ora said:

Think it's just thick cut ham not really sure they grill up great .I use my super quick rum sauce recipe 2 Tbs Rum 2 Tbs Brown Sugar 1 Tbs Butter put it in a bowl and zap it in the microwave for 30 seconds stir till combined great over bananas

Outback Kamado Bar and Grill

Thank you. 

I've never seen bacon chops in Montana.  Is it cured like bacon?  Another name for pork belly?  Either way it 

looks delicious.   How did you make rum sauce?

I use the PC to cook carrots for around six minutes.  Some melted butter and salt a little lemon juice.  Put it into the vitamix on purée.  Delicious. 

Oops. Just saw your recipe.   Not frying them in the PC, correct?

I was under the impression that oil should not be used in a standard pressure cooker.  

On August 10, 2016 at 10:07 AM, kjs said:

The coals were only in the back half of the fire box and the foil is to catch any drips. It did not restrict any air flow.

Gotcha.  Thanks.

1 hour ago, MacKenzie said:

Mtroo, thank you very much.  The chicken thighs are in the top half of a broiler pan that came with the toaster oven. I didn't want a solid pan so used only the part with the slits in the bottom. 

Ahhh...   Thanks. 

Your cooks are marvelous 

what are you cooking the chicken on?  Grill grates?

tim 

Why the aluminum foil?   Are the lit coals underneath it?  Doesn't it restrict airflow?  

Tim 

17 hours ago, ckreef said:

Really cold meat will suck up extra smoke in the beginning. An hour or so in the freezer helps a little bit and only adds a few minutes to the overall cook time.

Reef's Bistro

Thank you. 

That looked fantastic. Why do you put the butt into the freezer?  

Thanks.  It wasn't on the website so I didn't order it. I will have to email Dennis. 

Does the basket splitter for the 32" come with an extra basket?  I don't see where an extra basket is available as an accessory on the website.  

Thanks. 

Tim

With 32" charcoal basket splitter/reducer, does that $180 include the basket or is that just the reducer plates?  I don't see a spare basket available for the 32" grill 

21 minutes ago, Syzygies said:

 

I have a chamber vacuum machine in New York; we use a good clamp machine in California.

The potatoes are vacuum sealed already cut up, and go cold into a cold bath, then SV 85 C for 75 minutes. 85 C is the threshold for cooking pretty much any vegetable. They don't overcook, and this process neither adds nor removes water. It's pretty much ideal, and I've tried everything over the years. In particular, steaming or boiling potatoes it's pretty easy to overshoot. And it's very easy to cool potatoes back down in an ice bath if they're vacuum sealed. Or one could plan ahead, and just throw the packets in the fridge or freezer.

Twice cooked starch is a thing. It's the secret to french fries, for example.

Instead of putting them on a rack with a fan blowing on them (out of the bag at that point), put them on a plate in your vacuum chamber.  In New York.  Not California.  

4 hours ago, Syzygies said:

Yes, two is easier.

A sous vide precook for pan-fried potatoes is perhaps our overall favorite application. Tonight we're making hash with leftover steak.

For one meal involving a very particular foodie, I sous vide precooked potatoes 75 minutes (60-90 ok) at 85 C. I then dried them several hours on a rack using a fan. I then pan fried them with attitude in ghee. This was over the top; one could skip the drying phase. My friend was dumbfounded; he kept staring at pieces of potato in disbelief.

Do you use a chamber style vacuum sealer?  Couldn't you simply put the food in there on a plate.  The negative pressure will dry the food out, perhaps.  Might be easier/quicker?   Food for thought.  

Posted 2 hours ago · Report post

Howdy KKers!

So it was a miserable evening to cook last evening.  The temperature was only about 95F, but the humidity took the Heat Index to 110F!  Just flat dadgummed miserable.  It's forecast to be a Heat Index this evening of 115F or better this evening!  HOWEVER, ever the trooper, I was not to be deterred (I had a couple or 3 or 4 COLD beers ...).

Here is a cook of mini peppers, summer squashes, Vidalia onions, etc. 90/10 hamburger, and cottage cheese.  Simple, quick, healthy, and easy!

Here are the veggies on the flip side of the Grill Grates.

The torpedo burgers on the main grate of TheBeast.

Torpedo burgers?  I have so much to learn.  Looks great

2 minutes ago, tony b said:

That's the thing about SV cooking - the temperature is essentially the same throughout the meat. There is no gradient between the outside and inside, once you reach thermal equilibrium. There are charts for time versus temperature to make sure that the meat is safe to eat. So, yes, it is cooked at 124F, provided you do it long enough. One picture is worth a thousand words, as they say.

Here's the time/temp chart.

 

ChefSteps-SousVideReference - Time & Temp.pdf

Oh, sure I get the concept of a consistent temperature and I understand the relationship of time and temp as it pertains to pastuerization.  I've been cooking with sv for about eight years.  

At 124f the inside would appear uncooked, I'd think. Admittedly I've never cooked at this low a temperature.   Maybe I'm stuck in a rut?  Also, if the meat has been refrigerated then presumably the internal temp will approach 45f, or whatever the refrigerator is set at.  So if you pull it out in the 40s, and sear the outside, how warm/cold is the inside?   If you're trying to warm the inside of the meat then wouldn't a temperature gradient across the meat become unavoidable?  

This site has been great for new ideas.  Thanks to all. 

2 hours ago, CeramicChef said:

I've company coming over this weekend and I promise you I"ll be doing NY Strips and Scallops cooked in the SV.  SV Surf-n-Turf!  How can it get any better?  Pics to follow!

 

Thanks @dstr8 for the inspiration!

So steak at 130ish and scallops at 122ish?   You have 2 sv?   What I did this past weekend was tri tip at 131 then dump water and meat in small yeti cooler.   Then potatoes in at 194f to cook for potato purée. Having two would be way easier.  Hmmmm....

1 hour ago, dstr8 said:

I generally SV my steaks earlier in the day then into an ice bath then into the refrigerator until grilling time.   This is generally the reason I SV at 124-ish.   And I like the Maillard effect better when the coolish steak hits the hot KK grate...many ways to get to the same destination

Is it cooked at 124?   How hot is the interior when you do it this way?  Why not leave it in the sv until grilling time, then ice bath to cool the exterior then sear on grill.  Interesting.

37 minutes ago, MacKenzie said:

I do my steaks at 132F and love the colour and texture I get. I also like the security of knowing that my steak may look very rare but it is cooked all the bugs are killed by the long time in the bath.:)

I do:

Scallops @140 F for 30mins

Hallibut @125°F for 12-20mins. Stat checking after 12 mins. then every 2 mins. until the desired doneness

Mackenzie, 

how do you "check"?   Do you have a thermometer inserted in the halibut?

13 minutes ago, dstr8 said:

Did scallops again last night...122ºF for 30-minutes then into a very hot cast iron pan atop hot coals in my KK.   Perfect tenderness edge to edge without the usual tough outer skin when cooked w/o sous vide.   Yet the scallops were well caramelized on both sides. 

I'm doing a thick New York/strip steak right now...it gets s&p'd plus fresh rosemary springs...vac sealed and into 124ºF for 90-minutes.   It will get seared later today over KK Coffeechar for tonight's dinner.   Unlike Dennis' findings I have never found a slimy or squishy texture to the steaks I sous vide...YMMV.

I generally cook my steaks sv at 131f which keeps the wife happy.  Then onto a Tec infrared grill for about 45 seconds per side.  Perfect every time.  

6 hours ago, dstr8 said:

Thick slabs of any protein including king salmon, halibut, porcine & bovine :D, chicken wings(!) from another here on KK, scallops(!), shrimp and so on.

Scallops take 30-minutes in the bag and I guarantee you if you like scallops you won't cook them without SV again.    Scallops, butter, S&P and chervil/taragon;  vac seal in a bag; into the water bath for 30-minutes; drain & save the liquid...reduce by 1/2-3/4 add butter and you have an amazing sauce for the scallops) then into a hot hot and hotter skillet (on the KK of course...) about 1-2 minutes per side and you have the most amazing scallops.

What temperature are you using in your water bath?

If you do  forward sear, does that result in the sear becoming somewhat soggy?  Isn't that part of the reason to reverse sear?