Sous vide

[Slimpicker]

My thinking is to reduce the surface area as much as possible.

YES I agree... that's exactly where I was headed with this. I'm starting to think this may be the only way.
(besides actually cooking it, wrapping it, travel the 90 minutes there, and serving it)

 

[Slimpicker]

I'd roll with 130° to reheat.

Also my plan.. correct... cool

 

[Slimpicker]

like 10 hours for 4 lbs of meat to reheat??? more??? Talk to me Jake!!!

 

[RustyJake]

like 10 hours for 4 lbs of meat to reheat??? more??? Talk to me Jake!!!

I would do 4-6 hours. 130°-135° F. You could allow it to rest/cool a bit before you sear.
Then sear it in a hot oven or a hot frying pan or grill
I prefer medium rare ad opposed to medium

 

[Slimpicker]

I would do 4-6 hours. 130°-135° F. You could allow it to rest/cool a bit before you sear.
Then sear it in a hot oven or a hot frying pan or grill
I prefer medium rare ad opposed to medium

OKAY cool, starting to sound like a plan now!!!!

THNX guys!!!

 

[FlyersFan76]

I honestly thought that is could have been a joke but it does work well.

 

[Timmy]

I h

I honestly thought that is could have been a joke but it does work well.

I havent tried it yet, but you can cook perfect steak in sousvide vide and reverse sear for perfect done ness.

 

[RustyJake]

Not smoked or seared on the Traeger. This was all cooked in the house with the sous vide.
Venison back strap and some green beans. Sous vide the backstrap for 2 hours at 129°F, with ghee and Kinder's Buttery Steakhouse in the bag. Once it was done, removed to rest until beans were done. 186° for 45 minutes. Butter and salsa verde in the bag for some spice.
Seared off the backstrap once the beans were done. Seared with a bit of bacon fat and some butter to baste.
Turned out great! Nice spice to the beans and perfectly cooked. Venison was amazing