Sooooooo envious that grill looks great and good deal at $450. I use Mr Butt rub on all my meat and vegetablesOkie doke..... well, went to the RecTec fest. Gates opened at 07:30, we got there at 07:45 thinking we'd be the only souls arriving that early..... Ha! They were already having to use Overflow parking. Hundreds of folks! To get in to the warehouse with the scratch and dent selection you had to get a number ...we were #431. They let 50 folks in at a time starting in numerical order to look over the used, refurbished or scratch/dent grills. We made chatty nice with a very young couple who shared their extra ticket nuimber #138 with us so we had half a chance of getting something.
After looking at the scratch and dent monster grills, we settled on a new "baby" grill #340 Trailblazer grill for $450. It looks like a good beginner or small family sized smoker/gril.
Fun day, sadly just a bit cold and windy whereas yesterday was almost 80 degrees. Julie- I found Jim B. and said hey to him, but he was struggling to put up his RV's awning in the wind so didn't have a chance to talk more than a minute. . He said "hey" backatcha.
Now- to learn how to use it! All directions/suggestions/recipes welcome
Kato good advice here will post more pics later.Nope, time does not usually matter on the sous vide. The temperature is the temperature. I like 128 degrees a little more medium rare but does not matter if it is one hour or four. If you go too long the meat will become over tenderized and mushy. I do NY strips for 3-4 hours. Flank steaks for about 8-9 hours. Leg of lamb for about 12 hours. The tougher the cut of meat the longer you can go.
Another trick we do is dry rub some chicken breasts then vacuum seal them and freeze them. Drop them straight in the sous vide for 2 hours quick sear on the grill and ready to go.
It’s a bit more complicated than that -And for all the food safety people out there the longer cook times also help. Since it is time plus heat that kill bacteria.
Dude - you're killing me here with the tease of the sides (especially the last 3) and no pic. I wanna see the complete presentation. C'mon - from one AZ transplant to another. That is some fine looking chili though.