Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...

[Mike D Texas]

It is not for everybody. You can still cook on sous vide and then finish it on however method you want.

I can see merits to the process. I just haven't had anything cooked that way that just wowed me. And I've eaten at some very nice places that are supposed to be good at it.

I just prefer the taste of wood fired cooking. And I get pretty decent results.

 

[Lee7588]

I can see merits to the process. I just haven't had anything cooked that way that just wowed me. And I've eaten at some very nice places that are supposed to be good at it.

I just prefer the taste of wood fired cooking. And I get pretty decent results.

Mike I'm with you, I eat my steaks very rare and want some char on them. With the sous vide method they tend to be over cooked. And like you I want the wood flavor. I see its place but just not for my red meat.

 

[FEENIX]

I can see merits to the process. I just haven't had anything cooked that way that just wowed me. And I've eaten at some very nice places that are supposed to be good at it.

I just prefer the taste of wood fired cooking. And I get pretty decent results.

Sous vide cooking is one of many methods people can use to elevate their cooking experience.

 

[FEENIX]

Mike I'm with you, I eat my steaks very rare and want some char on them. With the sous vide method they tend to be over cooked. And like you I want the wood flavor. I see its place but just not for my red meat.

You have complete control of the temperature setting and how you want to finish it, i.e., https://www.longrangehunting.com/threads/first-sous-vide-meal.234542/

 

[Lee7588]

You have complete control of the temperature setting and how you want to finish it, i.e., https://www.longrangehunting.com/threads/first-sous-vide-meal.234542/

I understand, it still over cooks my steaks. I put my steaks on the grill with a few pats of butter to help it char the steak slightly, flip it over add butter get some char. Then remove. They may be on the grill for 3-4 mins at most. If I didn't like the char my steaks would be considered greyed. I do think sous vide has its place for my other meats.

 

[Coyote Shadow Tracker]

I can see merits to the process. I just haven't had anything cooked that way that just wowed me. And I've eaten at some very nice places that are supposed to be good at it.

I just prefer the taste of wood fired cooking. And I get pretty decent results.

Can't buy a meal like that!
Wow

 

[LVJ76]

I love marinating using a robust extra virgin olive oil, then grill at high heat under mesquite wood coals. Nice sear on the outside and rare on the inside.

Haven't tried sous vide, but it looks really good. Just make sure you post pictures next time LOL.

 

[EMAZ2]

I understand, it still over cooks my steaks. I put my steaks on the grill with a few pats of butter to help it char the steak slightly, flip it over add butter get some char. Then remove. They may be on the grill for 3-4 mins at most. If I didn't like the char my steaks would be considered greyed. I do think sous vide has its place for my other meats.

I've done surf and turf like that…using both—grilled up my steaks traditional way while the lobster tails got the sous vide treatment so all was ready when I wanted to serve it. Scallops and shrimp are good to to do that way, and can sear at the end while the grill is still going to crisp up the outside just a bit.

 

[FEENIX]

LL! It's all good. I have done several experimental cooking adventures that I have failed to take pictures to share, so I just kept them to myself. Presentation (pictures) is half the fun.

@WILL JONES , my sincere apologies for contributing to hijacking your thread. It was not my intention, sorry.

Ed

 

[WILL JONES]

Its no problem at all. Been a member here for a while, but have never posted much, so I count this as learning. Promise there was no offense taken.

 

[Lee7588]

I've done surf and turf like that…using both—grilled up my steaks traditional way while the lobster tails got the sous vide treatment so all was ready when I wanted to serve it. Scallops and shrimp are good to to do that way, and can sear at the end while the grill is still going to crisp up the outside just a bit.

Yes sous vide works great for seafood. It will keep it nice a moist and concentrate the flavors. Take those tails, put them in the bag with some butter and seasonings put them in the sous vide. You have butter poached lobster that should be nice and tender. Boy I wish I could still eat that stuff.

 

[59FLH]

Mike I'm with you, I eat my steaks very rare and want some char on them. With the sous vide method they tend to be over cooked. And like you I want the wood flavor. I see its place but just not for my red meat.

You should probably kill that before you eat it.

 

[Lee7588]

Its no problem at all. Been a member here for a while, but have never posted much, so I count this as learning. Promise there was no offense taken.

I've made a steak butter very similar to yours, I had everything you did with the addition of chopped walnuts and finely chopped rosemary. I'll be adding in some things to my blueberry sauce

 

[Lee7588]

You should probably kill that before you eat it.

I like mine to have a little twitch when I put a fork in it.