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Dec 30th, 2023
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 Re: Sous Vide T Bones, I am convinced
[Re: dafanman]
#14368936
05/16/22 12:52 PM
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Joined: Dec 2006
Posts: 45,509
Mudshark
TFF Guru
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TFF Guru
Joined: Dec 2006
Posts: 45,509 |
You will love to see how it makes a perfect pork loin as well.
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Re: Sous Vide T Bones, I am convinced
[Re: dafanman]
#14369145
05/16/22 04:28 PM
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Joined: Feb 2008
Posts: 18,150
krawlin 47
TFF Guru
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TFF Guru
Joined: Feb 2008
Posts: 18,150 |
Great way to cook so many things for sure....also a killer way to keep food warm or warm food up without drying it out or changing the doneness of meat. I have one and want another - I did prime rib roast Christmas that was sick!!!
Whether you think you can or you can't, you are probably right.
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Re: Sous Vide T Bones, I am convinced
[Re: Mudshark]
#14369330
05/16/22 07:01 PM
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Joined: Aug 2006
Posts: 18,127
COFF
TFF Guru
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TFF Guru
Joined: Aug 2006
Posts: 18,127 |
You will love to see how it makes a perfect pork loin as well. That's actually where I think it shines the most is a pork loin or a boneless chicken breast, or other lean meats that tend to dry out while cooking.
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Re: Sous Vide T Bones, I am convinced
[Re: COFF]
#14369466
05/16/22 09:15 PM
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Joined: Aug 2011
Posts: 1,846
jippedgenes
Extreme Angler
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Extreme Angler
Joined: Aug 2011
Posts: 1,846 |
You will love to see how it makes a perfect pork loin as well. That's actually where I think it shines the most is a pork loin or a boneless chicken breast, or other lean meats that tend to dry out while cooking. I sear a raw tri tip then sous vide it at 136 for 20 hours. I throw it on the smoker at the lowest temp possible for a hour or two. Slices like butter, paired with home made chimichurri is one of my fams favs
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Re: Sous Vide T Bones, I am convinced
[Re: dafanman]
#14369482
05/16/22 09:33 PM
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Joined: Jun 2003
Posts: 31,282
HasBen
TFF Guru
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TFF Guru
Joined: Jun 2003
Posts: 31,282 |
Don’t forget vegetables. It makes the best carrots. Corn on the cob, root vegetables, asparagus…they turn out great.
"Nothing spoils a good story like the arrival of an eyewitness."-Mark Twain
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Re: Sous Vide T Bones, I am convinced
[Re: jippedgenes]
#14369704
05/17/22 02:32 AM
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Joined: Feb 2012
Posts: 7,690
Caymas Cx 21
TFF Celebrity
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TFF Celebrity
Joined: Feb 2012
Posts: 7,690 |
You will love to see how it makes a perfect pork loin as well. That's actually where I think it shines the most is a pork loin or a boneless chicken breast, or other lean meats that tend to dry out while cooking. I sear a raw tri tip then sous vide it at 136 for 20 hours. I throw it on the smoker at the lowest temp possible for a hour or two. Slices like butter, paired with home made chimichurri is one of my fams favs 20+ hrs to cook a tri tip? Do you get hungry waiting?
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