Sirloin was on in sale. 133/3

133/3 with a sear on grill grates over a chimney charcoal starter. I would pick this over a new york strip all day. Just salt like the way picanha should be. I know rib eye is king. But can't argue with this At 6.99 lb. It's beefy and tender. Tri tip or picahna? by MeOnRepeat
#dining #cooking #diet #food #SousVide
https://www.diningandcooking.com/2645965/sirloin-was-on-in-sale-133-3/

Tandoori Pork Belly

Tandoori Pork Belly by 2Harold2Furious
#dining #cooking #diet #food #SousVide
https://www.diningandcooking.com/2641383/tandoori-pork-belly/

I have a freezer full of wild bison that we harvested this winter. Is 137 for 2 hours good for these rib steaks?

I have a freezer full of wild bison that we harvested this winter. Is 137 for 2 hours good for these rib steaks? by MickFoley13
#dining #cooking #diet #food #SousVide
https://www.diningandcooking.com/2641076/i-have-a-freezer-full-of-wild-bison-that-we-harvested-this-winter-is-137-for-2-hours-good-for-these-rib-steaks/

BBQ is an ineffective cooking method.

It sacrifices consistency by focusing on the methodology. There are more effective (and most of the time, more efficient) way of producing the extremely similar results by utilising modern technologies.

If you look at it holistically and globally - the Japanese has been combining steaming and grilling for a better result for decades. The Americans' way of tackling the stall and insistence on cooking the meat in BBQ from start to finish is the equivalent of Amish in cooking.

There, I said it.

#food #cooking #BBQ #sousvide

Medium Rare Filet Mignon

3/4 lb filet mignon, seasoned with coarse salt and Kinder’s Prime Steak Seasoning Cooked 2 1/2 hours at 137°, finished on a cast iron with grapeseed oil, one minute on each side. Best steak I’ve made so far! by NaughtALegend
#dining #cooking #diet #food #SousVide
https://www.diningandcooking.com/2638753/medium-rare-filet-mignon/

Picanha. Went a little too hard on the sear but it was good.

Did 134F for 4hrs then ice bath and into the fridge on a rack for a couple hours. I shouldn’t let it sit out for an hour before searing but I lost track of time. Put a carbine steel pan on my infrared grill and rendered the fat down on the steak then seared in [...]
#dining #cooking #diet #food #SousVide
https://www.diningandcooking.com/2632741/picanha-went-a-little-too-hard-on-the-sear-but-it-was-good/

Any advice on time and temp? I’ve never Sous Vide anything like this before

Any advice on time and temp? I’ve never Sous Vide anything like this before by Advanced-Lake-7354
#dining #cooking #diet #food #SousVide
https://www.diningandcooking.com/2629706/any-advice-on-time-and-temp-ive-never-sous-vide-anything-like-this-before/

First time making carne asada/flank steak in the sous vide

Used Spanglish Asadero Carne Asada dry seasoning on the flank the night before. Then did 135 degrees F for 5 hours. Paired with homemade chimichurri sauce and it was chefs kiss. Will definitely make again but curious what seasonings or marinade other people use?? by xxvoid9
#dining #cooking #diet #food #SousVide
https://www.diningandcooking.com/2629116/first-time-making-carne-asada-flank-steak-in-the-sous-vide/

I fear an addiction I can’t maintain has formed..

Ive dabbled in making steak before and never have had wonderful results until I got this SV… i’ve had steak 3 times this past week since I’ve gotten it 😭😭 are there any cheaper cuts of meat you guys think I should try? I’ve done ribeye and NY strip so far! I have a big [...]
#dining #cooking #diet #food #SousVide
https://www.diningandcooking.com/2628530/i-fear-an-addiction-i-cant-maintain-has-formed/

Shrimp Rangoon Hot Dogs

I had some grass fed beef hot dogs and shrimp ready to cook. I also had some brioche rolls that I needed to use. So, I cooked the hot dogs at 150F for 2 hours. I didn't want a grilled taste and I wanted a firm texture. I cooked the EZ Peel shrimp for 30 [...]
#dining #cooking #diet #food #SousVide
https://www.diningandcooking.com/2626764/shrimp-rangoon-hot-dogs/