What's for dinner tonight? Dinner ideas?

[Slimpicker]

Too late for this one, only have about 26 hours now.

I'm not doing anything till the weekend...

 

[Jim G]

I'm a little sketchy on his time table??? I like this method cuz it's also close to Hey Grill hey and doable, but I guess I need to re-watch it to catch all his steps better.

I made my own timeline and temp guide after watching the video several times. Only addition will be to add butter to the top of the corned beef after adding the veggies.

 

[Slimpicker]

I made my own timeline and temp guide after watching the video several times. Only addition will be to add butter to the top of the corned beef after adding the veggies.

what is it?
here's what I came up with my version, 3 hour smoke instead of 2 hour, add boiling water/half broth to the meat in the pan instead of waiting for the water/half broth to heat up, add spices to the water like the pickling spices, etc. Add the veggies at some point but that's the "point" I'm not sure when, and I'll probably just put the cabbage in there instead of onions so I have cabbage, potatoes, and carrots.

 

[Jim G]

1) Pre-heat 250
2) Corn beef only until 130 degrees (Approx 2 hours)
3) Place corn beef in pan with water only, covered. Put partially covered cabbage next to pan (approx 1.5 hours) 300 degrees
4) Corn beef hits 175 degrees, add veggies, cover cabbage (approx 1.5 hours)
5) Done at 203. Monitor veggies.

 

[Slimpicker]

Corn beef hits 175 degrees, add veggies

 

[Jim G]

Just hit 175, loaded in the veggies...

 

[RemE]

I froze the beef broth flat in a baggie, seasoned the meat, added the broth and vac sealed. Into the Sous Vide for 10 hours at 180F. Now it's idling at 145F till dinner time. I'll pull it, coat with honey mustard and Traeger at 350F for 30min.

My wife is making potatoes and brussel sprouts for sides.

She's skeptical of the Sous Vide (doesn't like the idea of cooking in a plastic bag), man this better work!

 

[RemE]

Total success! The meat was perfectly tender and the Dijon honey mustard worked well. Now I'm over stuffed!

Plus our Irish friend added Irish chocolates, YUM

Next time I may use brown sugar and brown mustard topping with a hit under the broiler.

 

[Slimpicker]

I froze the beef broth flat in a baggie, seasoned the meat, added the broth and vac sealed. Into the Sous Vide for 10 hours at 180F. Now it's idling at 145F till dinner time. I'll pull it, coat with honey mustard and Traeger at 350F for 30min.

My wife is making potatoes and brussel sprouts for sides.

She's skeptical of the Sous Vide (doesn't like the idea of cooking in a plastic bag), man this better work!

Total success! The meat was perfectly tender and the Dijon honey mustard worked well. Now I'm over stuffed!

Plus our Irish friend added Irish chocolates, YUM

Next time I may use brown sugar and brown mustard topping with a hit under the broiler.

and the crowd goes wild!!!

So, at 10 hours @ 180°, wasn't the meat at 180° IT??? and you just kept it warm at 145 water temp, right???
Did you do the 30 min smoke??? Was there anything negative doing that?

 

[RemE]

and the crowd goes wild!!! View attachment 4693

So, at 10 hours @ 180°, wasn't the meat at 180° IT??? and you just kept it warm at 145 water temp, right???
Did you do the 30 min smoke??? Was there anything negative doing that?

Yes, after 10 hours at 180F per the recipe it's done. But I had several hours before dinner so I dialed it down to 145F to hold. Then I pulled it, dried it off, sliced it all up, slathered on the honey mustard, and into foil pan. Placed in the Traeger at 350F for 30min to tighten it up.

It was just the right tenderness and not dry at all.

No negatives, but I'm wondering what a brown sugar/coarse mustard coating that was kissed in the broiler might have taken it higher still.

But Sous Vide is great for the main prep for sure.

 

[Slimpicker]

Today is 2 steaks dry rub Sous Vide 130° for 4 hours, then sear
and later another Throne Chicken

 

[Murf]

First attempt at Top of the round beef jerky or any kind of jerky for that matter. 3 lbs of top round, butcher sliced the roast, and I cut it to size. Marinated for 22 hrs and put the beef directly on the upper and lower grill racks. Removed it from the Traeger after 3 hrs as it looked done too me.

Not a bad taste but we'll wait to see what the neighbors think.

Murf

 

[Slimpicker]

Today is 2 steaks dry rub Sous Vide 130° for 4 hours, then sear
and later another Throne Chicken

View attachment 4716

I AM SOLD!!!!! This Sous Vide turned a bad store steak into "the first time I've ever had a good steak from this grocer"

 

[Timmy]

I AM SOLD!!!!! This Sous Vide turned a bad store steak into "the first time I've ever had a good steak from this grocer"

View attachment 4721

That looks really good Picker! Did you sear on the Traeger?

I'm really terrible at cooking steak, hope sous vide helps.

 

[RemE]

I AM SOLD!!!!! This Sous Vide turned a bad store steak into "the first time I've ever had a good steak from this grocer"

It looks perfect! Nothing better than when a new tool just works!