Thread: Had some of Bryan (and my's) sous vide beef tenderloin

"John Kuthe" <[email protected]> wrote in message
news:[email protected]...
> Pretty good, but as Bryan said not as exceptional as he or I were
> hoping for. Bryan tried to get a little grill crusting on 'em
> immediately before serving, but as I discussed with him the one
> liability of a Weber kettle is the inability to vary the fire/grill
> spacing, so while flavorful thanks to hickory wood, not crusty.
>
> Still, while it did not come up to expectations, it was darned good.
> Especially considering it was $5.99 beef tenderloin! Mmmmm, I could
> eat a bunch of that! And did, even though I was not very hungry at the
> moment.Much like medium rare wall-to-wall beef! Not a bad thing at
> all!
>
> But the method worked! At least in my opinion.
>
> John Kuthe...
>
>
I think if you're going to sear after low temp "sous vide" cooking you have
to do it on a very hot saute pan. You could do it over charcoal if the
charcoal was less than 1" from the grate surface. We use a charcoal basket
under the surface of the Weber grill grate that does this. Searing on a
saute pan is probably the way to go.

Kent

On Sat, 20 Nov 2010 20:20:25 -0800, "Kent" <[email protected]> wrote:

> Searing on a saute pan is probably the way to go.

Wouldn't that be the way it's done in a restaurant?


--

Never trust a dog to watch your food.

In article
<[email protected]>,
John Kuthe <[email protected]> wrote:

> Pretty good, but as Bryan said not as exceptional as he or I were
> hoping for. Bryan tried to get a little grill crusting on 'em
> immediately before serving, but as I discussed with him the one
> liability of a Weber kettle is the inability to vary the fire/grill
> spacing, so while flavorful thanks to hickory wood, not crusty.

Try a cast-iron skillet, filmed with smoking-hot oil. I do more
pan-seared steaks than grilled.

Isaac

On Sat, 20 Nov 2010 21:42:02 -0800, isw <[email protected]> wrote:

> Try a cast-iron skillet, filmed with smoking-hot oil. I do more
> pan-seared steaks than grilled.

When I was doing steaks and I had a Weber, that was the only way to
go. Hubby took over cooking steaks after my Weber died and I had to
work late, so pan fried steaks (no oil, they were studded with butter)
were the norm. Now that I'm not working, we have a gas grill
(outdoors) that I won't use and hubby has cut down on saturated fats,
so I use an indoor grill, but wish I still had charcoal to grill with.

--

Never trust a dog to watch your food.

On Sat, 20 Nov 2010 20:59:18 -0800, sf wrote:

> On Sat, 20 Nov 2010 20:20:25 -0800, "Kent" <[email protected]> wrote:
>
>> Searing on a saute pan is probably the way to go.
>
> Wouldn't that be the way it's done in a restaurant?

That's funny. Somebody engaging Kent in a conversation regarding
how to sear beef.

Saute Pan. Heh.

-sw

"Sqwertz" <[email protected]> wrote in message
news:ftevq9e0zub7$.[email protected]..
> On Sat, 20 Nov 2010 20:59:18 -0800, sf wrote:
>
>> On Sat, 20 Nov 2010 20:20:25 -0800, "Kent" <[email protected]> wrote:
>>
>>> Searing on a saute pan is probably the way to go.
>>
>> Wouldn't that be the way it's done in a restaurant?
>
> That's funny. Somebody engaging Kent in a conversation regarding
> how to sear beef.
>
> Saute Pan. Heh.
>
> -sw

Searing beef in a sauté pan? The ex-teacher vs. the bowel doctor!



--- news://freenews.netfront.net/ - complaints: [email protected] ---

On Nov 20, 11:57*pm, sf <s...@geemail.com> wrote:
> On Sat, 20 Nov 2010 21:42:02 -0800, isw <i...@witzend.com> wrote:
> > Try a cast-iron skillet, filmed with smoking-hot oil. I do more
> > pan-seared steaks than grilled.
>
> When I was doing steaks and I had a Weber, that was the only way to
> go. *Hubby took over cooking steaks after my Weber died and I had to
> work late, so pan fried steaks (no oil, they were studded with butter)
> were the norm. *Now that I'm not working, we have a gas grill
> (outdoors) that I won't use and hubby has cut down on saturated fats,
> so I use an indoor grill, but wish I still had charcoal to grill with.

Some months ago, a store around here was practically giving away
charcoal. I bought a lot of it.
>
http://www.flickr.com/photos/15522299@N08/5194075417/

I also have a source for hickory, cherry, peach, pear, and eventually
apple. You should buy yourself a new Weber. I had some great, very
lean sirloins last week. Saturated fats are not a good reason to give
up grilling.

--Bryan

On 11/21/2010 12:57 AM, sf wrote:
> On Sat, 20 Nov 2010 21:42:02 -0800, isw<[email protected]> wrote:
>
>> Try a cast-iron skillet, filmed with smoking-hot oil. I do more
>> pan-seared steaks than grilled.
>
> When I was doing steaks and I had a Weber, that was the only way to
> go. Hubby took over cooking steaks after my Weber died and I had to
> work late, so pan fried steaks (no oil, they were studded with butter)
> were the norm. Now that I'm not working, we have a gas grill
> (outdoors) that I won't use and hubby has cut down on saturated fats,
> so I use an indoor grill, but wish I still had charcoal to grill with.
>

I will never ever grill on an outdoor grill that isn't a charcoal one.

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

On Sun, 21 Nov 2010 02:32:08 -0800 (PST), Bryan
<[email protected]> wrote:

> On Nov 20, 11:57*pm, sf <s...@geemail.com> wrote:
> > On Sat, 20 Nov 2010 21:42:02 -0800, isw <i...@witzend.com> wrote:
> > > Try a cast-iron skillet, filmed with smoking-hot oil. I do more
> > > pan-seared steaks than grilled.
> >
> > When I was doing steaks and I had a Weber, that was the only way to
> > go. *Hubby took over cooking steaks after my Weber died and I had to
> > work late, so pan fried steaks (no oil, they were studded with butter)
> > were the norm. *Now that I'm not working, we have a gas grill
> > (outdoors) that I won't use and hubby has cut down on saturated fats,
> > so I use an indoor grill, but wish I still had charcoal to grill with.
>
> Some months ago, a store around here was practically giving away
> charcoal. I bought a lot of it.
> >
> http://www.flickr.com/photos/15522299@N08/5194075417/
>
> I also have a source for hickory, cherry, peach, pear, and eventually
> apple.

Lucky you! If I got them, I'd pay a premium... but back in the day -
when I lived in Michigan when we had real wood bbqs and coals came
after burning a wood fire, I couldn't tell the difference between
hardwoods. Someone would say, this is apple, this is cherry, this is
maple... but there was no flavor difference in my opinion.

> You should buy yourself a new Weber. I had some great, very
> lean sirloins last week.
>
I also have to go down a full level of stairs to grill (not that I
didn't do that very thing for years & years). Hm. Maybe I'll toss
out some hints to my kids about a Weber for xmas. I wouldn't turn it
down if someone gave me one.

> Saturated fats are not a good reason to give up grilling.
>
We don't eat red meat like we used to and it's because of saturated
fats. Hubby doesn't want any more stents.

--

Never trust a dog to watch your food.

On Sun, 21 Nov 2010 08:27:56 -0500, ravenlynne
<[email protected]> wrote:

> On 11/21/2010 12:57 AM, sf wrote:
> > On Sat, 20 Nov 2010 21:42:02 -0800, isw<[email protected]> wrote:
> >
> >> Try a cast-iron skillet, filmed with smoking-hot oil. I do more
> >> pan-seared steaks than grilled.
> >
> > When I was doing steaks and I had a Weber, that was the only way to
> > go. Hubby took over cooking steaks after my Weber died and I had to
> > work late, so pan fried steaks (no oil, they were studded with butter)
> > were the norm. Now that I'm not working, we have a gas grill
> > (outdoors) that I won't use and hubby has cut down on saturated fats,
> > so I use an indoor grill, but wish I still had charcoal to grill with.
> >
>
> I will never ever grill on an outdoor grill that isn't a charcoal one.

You're preaching to the choir, Lynne.

--

Never trust a dog to watch your food.

sf <[email protected]> wrote:

> On Sun, 21 Nov 2010 08:27:56 -0500, ravenlynne
> <[email protected]> wrote:
>
>> On 11/21/2010 12:57 AM, sf wrote:
>> > On Sat, 20 Nov 2010 21:42:02 -0800, isw<[email protected]> wrote:
>> >
>> >> Try a cast-iron skillet, filmed with smoking-hot oil. I do more
>> >> pan-seared steaks than grilled.
>> >
>> > When I was doing steaks and I had a Weber, that was the only way to
>> > go. Hubby took over cooking steaks after my Weber died and I had to
>> > work late, so pan fried steaks (no oil, they were studded with butter)
>> > were the norm. Now that I'm not working, we have a gas grill
>> > (outdoors) that I won't use and hubby has cut down on saturated fats,
>> > so I use an indoor grill, but wish I still had charcoal to grill with.
>> >
>>
>> I will never ever grill on an outdoor grill that isn't a charcoal one.
>
> You're preaching to the choir, Lynne.


I don't suppose I could entertain you two girls with a few Sunday brunch
Philly cheesesteaks?

And... supposedly, the smart money is on tonight's NFL Philadelphia Eagles
over the Yew Nork Giants!!!

Andy

On Sun, 21 Nov 2010 02:32:08 -0800 (PST), Bryan wrote:

> Some months ago, a store around here was practically giving away
> charcoal. I bought a lot of it.
>>
> http://www.flickr.com/photos/15522299@N08/5194075417/


Except nobody in their right mind grills or smokes with Kingsford
briquettes.

It's ironic how you put down others people's food because they
contain so many nasty ingredients, yet you have no problem
subjecting your food to burning mineral char, anthracite coal,
limestone, borax, and sodium nitrate. Yum.

Kinda two-faced there, aren't you?

-sw

Andy <[email protected]> wrote:

> And... supposedly, the smart money is on tonight's NFL Philadelphia
> Eagles over the Yew Nork Giants!!!


Yew Nork!!!

How stupid is it that they're still called the New York Giants, playing for
the past 20+ years in New Jersey?!?

We don't have that kind of sense of humor here in Pennsylvania.

What a Yew Nork embarrassment!!!

Andy

On Nov 21, 11:20*am, Andy <a...@b.c> wrote:
> sf <s...@geemail.com> wrote:
> > On Sun, 21 Nov 2010 08:27:56 -0500, ravenlynne
> > <ravenly...@somecraphere.com> wrote:
>
> >> On 11/21/2010 12:57 AM, sf wrote:
> >> > On Sat, 20 Nov 2010 21:42:02 -0800, isw<i...@witzend.com> *wrote:
>
> >> >> Try a cast-iron skillet, filmed with smoking-hot oil. I do more
> >> >> pan-seared steaks than grilled.
>
> >> > When I was doing steaks and I had a Weber, that was the only way to
> >> > go. *Hubby took over cooking steaks after my Weber died and I had to
> >> > work late, so pan fried steaks (no oil, they were studded with butter)
> >> > were the norm. *Now that I'm not working, we have a gas grill
> >> > (outdoors) that I won't use and hubby has cut down on saturated fats,
> >> > so I use an indoor grill, but wish I still had charcoal to grill with.
>
> >> I will never ever grill on an outdoor grill that isn't a charcoal one.
>
> > You're preaching to the choir, Lynne.
>
> I don't suppose I could entertain you two girls with a few Sunday brunch
> Philly cheesesteaks?
>
> And... supposedly, the smart money is on tonight's NFL Philadelphia Eagles
> over the Yew Nork Giants!!!
>
> Andy- Hide quoted text -
>
> - Show quoted text -

Yeah I think yer Beagles are gonna be nipping our Giants heels and
doing some damages.
Vick has turned awesome. May the best team win this one....today.....
and the other team
next time!!!
Nanzi

On Sat, 20 Nov 2010 21:42:02 -0800, isw <[email protected]> wrote:

>In article
><[email protected]>,
> John Kuthe <[email protected]> wrote:
>
>> Pretty good, but as Bryan said not as exceptional as he or I were
>> hoping for. Bryan tried to get a little grill crusting on 'em
>> immediately before serving, but as I discussed with him the one
>> liability of a Weber kettle is the inability to vary the fire/grill
>> spacing, so while flavorful thanks to hickory wood, not crusty.
>
>Try a cast-iron skillet, filmed with smoking-hot oil. I do more
>pan-seared steaks than grilled.
>
>Isaac

Your right, that's why I have seven different cast iron skillets (the
youngest was born 1919). Every cook should have atleast one.

On Sat, 20 Nov 2010 21:57:25 -0800, sf <[email protected]> wrote:

>On Sat, 20 Nov 2010 21:42:02 -0800, isw <[email protected]> wrote:
>
>> Try a cast-iron skillet, filmed with smoking-hot oil. I do more
>> pan-seared steaks than grilled.
>
>When I was doing steaks and I had a Weber, that was the only way to
>go. Hubby took over cooking steaks after my Weber died and I had to
>work late, so pan fried steaks (no oil, they were studded with butter)
>were the norm. Now that I'm not working, we have a gas grill
>(outdoors) that I won't use and hubby has cut down on saturated fats,
>so I use an indoor grill, but wish I still had charcoal to grill with.

Yes but the indoor electrics are so easy to use and clean up, I'd
never go back to gas. I miss charcoal as well, it's hard to clean up
on a condo balcony, so the only option was the indoor grill.


--

Stu

Recipe of the week "Pesarattu Pulusu"
http://foodforu.ca/recipeofweek.html

>On Sun, 21 Nov 2010 02:32:08 -0800 (PST), Bryan wrote:
>
>> Some months ago, a store around here was practically giving away
>> charcoal. I bought a lot of it.
>>>
>> http://www.flickr.com/photos/15522299@N08/5194075417/


And he's not embarrassed to be boasting about his semi trailer load of
briquettes. I knew the ****** Bwrrryan was a fraud from day one.

Sqwertz wrote:
>
> Except nobody in their right mind grills or smokes with Kingsford
> briquettes.

Agreed. Horrible stuff. I only bought it once.
Never again. It leaves a horrible aftertaste.
I tried several brands, and settled on Safeway
store brand for many years. I now use Trader
Joe's store brand.

Also, don't buy self-starting briquets. Use
a starter or use starter fluid. Don't buy
briquettes with mesquite sawdust in them.
Buy mesquite chips or chunks if that's what
you want, and add them to a bed of plain
charcoal briquettes at the appopriate time.

For a long time, I used mesquite lump charcoal.
I've decided that stuff is more trouble than
it's worth. Its only advantage is it burns
hotter. It adds no discernable mesquite flavor,
and about 1/3 to 1/2 of the bag is unusable
because the particles are too small.

On Sun, 21 Nov 2010 09:01:21 -0800, Mark Thorson <[email protected]>
wrote:

> I tried several brands, and settled on Safeway
> store brand for many years.

My favorite one was the Safeway brand with bits of mesquite in it.

> I now use Trader Joe's store brand.


--

Never trust a dog to watch your food.