What's cooking today? 🔥 Pics are necessary!

[ScorchedPorch]

When you say "bumped the temp to 500" was that the temperature showing on your controller, in your cooking chamber, or the infrared temperature of GrillGrates, cast iron skillet or griddle or carbon steel skillet?

If I set my Ironwood to 500F, it will only get to something like 450F, which is hot enough to brown, but not hot enough to sear. Using aluminum Grill Grates, cast iron or carbon steel helps, but I have found it easier to sear either on my gas grill or in a carbon steel pan on my gas range, basting with butter, garlic, and rosemary to enhance flavor.

Some of the forum members use propane flame throwers such as the SousVide Gun to sear their steaks. If I ate steak more often, I would be tempted to get one.

I increased the temperature of the controller to 500. It got up to around 490. Despite what Traeger claims, it is no way hot enough to sear. I've used all of those methods that you mention (I have a sears-all torch attachment, and have been using sous vide since before Anova came out with the home version - when it was a PolyScience immersion circulator for lab work) in the past. My goal here was to see what the Traeger could handle at higher temps, and I don't think it stands up. That being said, I don't mind finishing the product in cast iron - which is the way I'll likely do it in the future. Overall, the result was fantastic for what it is. I've been getting my sea legs and experimenting with just about every method I'll be using on a larger scale and making some notes prior to sicking this thing on my customers. It's almost ready for prime time.

 

[RayClem]

I increased the temperature of the controller to 500. It got up to around 490. Despite what Traeger claims, it is no way hot enough to sear. I've used all of those methods that you mention (I have a sears-all torch attachment, and have been using sous vide since before Anova came out with the home version - when it was a PolyScience immersion circulator for lab work) in the past. My goal here was to see what the Traeger could handle at higher temps, and I don't think it stands up. That being said, I don't mind finishing the product in cast iron - which is the way I'll likely do it in the future. Overall, the result was fantastic for what it is. I've been getting my sea legs and experimenting with just about every method I'll be using on a larger scale and making some notes prior to sicking this thing on my customers. It's almost ready for prime time.

I also do Sous Vide cooks using a Inkbird circulator which was recommended to me by some forum members. So far so good.

The Traeger is great with cooks between 200 F and 425F, but is not really ideal for lower or higher temperatures. Fortunately, I have alternatives, as do you.

 

[raggededge]

Tried my first no wrap pork butt. Used only SPG as the rub. It was fantastic, took 14 hours for an 8 pounder, started it at 10pm, took it off at noon. Wrapped in triple foil, swaddled in towels and into the Yeti until 5:30.

 

[RayClem]

Tried my first no wrap pork butt. Used only SPG as the rub. It was fantastic, took 14 hours for an 8 pounder, started it at 10pm, took it off at noon. Wrapped in triple foil, swaddled in towels and into the Yeti until 5:30.

Looks good. I have cooked a few pork butts, but I normally start early in the morning, wrap them when they hit 165 and then pull them off late in the afternoon. I might need to do one this fall as an overnight cook like you did. There are many way of getting to a great result.

 

[Big Man Dan]

. . . . . . . Some of the forum members use propane flame throwers such as the SousVide Gun to sear their steaks. If I ate steak more often, I would be tempted to get one.

Can you sear with a propane torch? It would need to be a small amount of surface area I suppose if it's even possible.

 

[RayClem]

Can you sear with a propane torch? It would need to be a small amount of surface area I suppose if it's even possible.

There are high-volume propane torches with large nozzles designed to sear steaks and ignite charcoal grills. These are not your typical Bernzomatic propane torches from the hardware store used for sweating copper pipe and fittings. They are more like flamethrowers.

Perhaps the best known sous vide torch is the Su-VGun by GrillBlazer. It is well designed and effective, but rather expensive for those who char steaks only occasionally.

https://www.amazon.com/grillblazer-VGun-Grill-Torch-Set/dp/B08C7X1X3V/

 

[ScorchedPorch]

My final test of the new Traeger (Betty). Baby backs. Did them unwrapped to 200 IT. Sweet baby rays thinned with peach nectar. Gotta say, this thing is pretty impressive. Ribs were perfect. Used a smoke tube with a mix of pellets and chips. It’s ready for business now that I’ve got my sea legs and know pretty much what to use it for and when to use it. Good fun.

 

[ScorchedPorch]

There are high-volume propane torches with large nozzles designed to sear steaks and ignite charcoal grills. These are not your typical Bernzomatic propane torches from the hardware store used for sweating copper pipe and fittings. They are more like flamethrowers.

Perhaps the best known sous vide torch is the Su-VGun by GrillBlazer. It is well designed and effective, but rather expensive for those who char steaks only occasionally.

https://www.amazon.com/grillblazer-VGun-Grill-Torch-Set/dp/B08C7X1X3V/

Don’t overlook the searzall. It commercial grade, I’ve been using it for about 10 years.

https://www.amazon.com/SEARZALL-Stainless-Steel-Culinary-Restaurants/dp/B00L2P0KNO

However, I prefer a cast iron sear. It’s more consistent and even.

 

[Slimpicker]

I use my torch to darken steak edges all the time. Maybe I just have the right touch but it works great.

I might just have to get that SEARZALL tho... I need another new toy

 

[RayClem]

Don’t overlook the searzall. It commercial grade, I’ve been using it for about 10 years.

https://www.amazon.com/SEARZALL-Stainless-Steel-Culinary-Restaurants/dp/B00L2P0KNO

However, I prefer a cast iron sear. It’s more consistent and even.

I have a 12" carbon steel pan that works well for searing whether it is on the gas stove or gas grill. It will work on the Traeger as well, but I like basting my steak with butter as it sears. That is harder to do on the Traeger with the lid down.

 

[raggededge]

My final test of the new Traeger (Betty). Baby backs. Did them unwrapped to 200 IT. Sweet baby rays thinned with peach nectar. Gotta say, this thing is pretty impressive. Ribs were perfect. Used a smoke tube with a mix of pellets and chips. It’s ready for business now that I’ve got my sea legs and know pretty much what to use it for and when to use it. Good fun.

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What temp did you do these at?

 

[RustyJake]

Short Ribs for tonight and some to freeze.
In the sous vide for 14 hours at 135°F, in the fridge overnight to cool and on the smoker until 170°F or so. They should be tender already from the sous vide so no need to go to 203° or to wrap.


Also on the grill, some pork sausage, apple, celery and onion for some stuffing. Thanksgiving Turkey cooling tomorrow


Top left of the first picture is a bit of home made salami that didn't fit in the casing. I hand stuffed this one, my first attempt at salami. I will smoke the chub on Monday


Finished product was great. Lots of smoke flavor too. Cooked at 225°F rhe whole time

 

[ScorchedPorch]

What temp did you do these at?

225

 

[RustyJake]

Turkey on for Canadian Thanksgiving


Also stuffed the pepperoni into the fibrous large casing, will smoke it tomorrow with the salami.


And stuffed the fresh Italian sausage I made up.
Not a smoked sausage

 

[sbarbrack]

Went a bit wild last night to celebrate CC Day

Snake River Wagyu
Potatoes Au Gratin
Wine by Louis Jadot