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+--- Thread: Show Us Your Meat, and We'll Show You Ours (/showthread.php?tid=10568)
Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 10-03-2015
Wagyu is the style; most often called Kobe in Japan as that's a predominant area they're raised. American wagyu is generally a crossbreed with Japanese wagyu and Angus. Some American are full bred, but they're not as common.
Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 10-05-2015
Gotcha.
Well whatever variety we had, it was delicious. Sprinkled with salt, pepper and minced garlic, cooked at 132* for 4 hours and then seared in a spitting hot cast iron for 10 seconds on each side. :thumbup:
Re: Show Us Your Meat, and We'll Show You Ours - navin - 10-05-2015
Review on the Anova ASAP please. Been thinking about picking one up since I'll be too lazy to fire up the grill in the winter.
Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 10-05-2015
It is everything you could want from a Sous Vide machine and nothing you don't need.
Given that your other options are dropping ~$500 for one that is an entire unit with its own container, or cowboying it with a crockpot and a thermometer, the Anova or a similar model is definitely the way to go.
You clip it on the side of a pot (or a large hard plastic container if you're cooking for a party) and start heating the water. It's significantly faster if you preheat it on the stove, and usually not an issue if you overshoot it by a few degrees, because the refrigerated food you drop in knocks off a few degrees. When it's close to your desired cooking temp you either vacuum seal your food and drop it in, or use a freezer bag and form a vacuum (or close enough to it) by sinking the bag into the water with the top still open and letting it push all the air out. I used some grill skewers and chip clips to make sure the tops of the bags didn't fall into the water.
Like seww:
![[Image: fizckum.jpg]](http://i.imgur.com/fizckum.jpg)
I'm already eye-balling some roast/prime rib recipes I want to try and it looks like for those I might actually want a real vacuum sealer for maximum juice retention, especially for the ones that go for 36-48 hours.
Oh and I took a photo of our fancy steaks when I unwrapped them, but forgot to take a photo when they were done, because I wanted it in my face like, ASAP.
![[Image: OABZPNt.jpg]](http://i.imgur.com/OABZPNt.jpg)
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 10-05-2015
Yea, Anova is the way to go. Mine is still working over a year, maybe 1.5 years later and I've done a 24 and a 36 hour cook with it. There's some cool things you can do with them. I recently started experimenting with liquid smoke in sous vide. Also did a cool creme burlee in it using some small ball mason jars. I've never made it the regular way in the oven but sous vide was simple and worry free. Just put the lid on finger tight and drop it in for an hour or something like that.
Anyway, the Anova is the cheapest and I think one of the best. The model rex and I have has a really nice screen and layout. The only negative would be the clamp isn't height adjustable but not that big of a deal and they fixed it on the one Joey has. Idk which one I'd buy if I did it again. My stainless steel collar on the bottom of mine has been a little loose since I got it. I think every once in awhile the impeller hits it cause there are wear marks in the bottom but I never hear any metal of metal contact and everything seems to still function fine. I was concerned though. When I first got it, I contacted anova who had me send it back and they said they replaced it with a new collar but it still is loose. Its Just the way it twist fits together I guess.
Maybe rex can chime in if he has noticed it on his. Once again not a deal breaker but I would like it to be snug because it looks like a quality built item so I don't know why this one piece just doesn't want to work right.
Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 10-06-2015
Sully Wrote:Maybe rex can chime in if he has noticed it on his. Once again not a deal breaker but I would like it to be snug because it looks like a quality built item so I don't know why this one piece just doesn't want to work right.
My sleeve has been quite snug, it's occasionally difficult to remove, and I haven't noticed any wear on it from the impeller.
I also did some venison tenderloin for 4 hours at 125 with a quick pan sear and a blackberry/wine reduction.
it was fucking awesome.
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 10-06-2015
Anybody have an issue with meat losing its color? It still tasted ok but it was like grey like it was overcooked and maybe it was but I did 133F. I've had it happen a few times since using the Anova. Idk it its only when I use a liquid marinade or maybe I'm going too long. Never had it happen win filets. Mainly ribeyes. And while it tasted ok, it definitely wasn't as tender as I've had it before.
Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 10-06-2015
Hasn't happened to me but I've only done strip steaks and filets. I'd guess its your marinade, the strip steaks I did were fairly thin and I did them for four hours and they were juicy red from edge to edge.
Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 10-07-2015
Sully Wrote:Anybody have an issue with meat losing its color? It still tasted ok but it was like grey like it was overcooked and maybe it was but I did 133F. I've had it happen a few times since using the Anova. Idk it its only when I use a liquid marinade or maybe I'm going too long. Never had it happen win filets. Mainly ribeyes. And while it tasted ok, it definitely wasn't as tender as I've had it before.
133 is pretty high for a ribeye...and why are you marinating a ribeye?
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 10-07-2015
Idk. I like to mix it up every once in awhile with some flavor
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Re: Show Us Your Meat, and We'll Show You Ours - JPolen01 - 10-07-2015
Sully Wrote:Idk. I like to mix it up every once in awhile with some flavorNo. Just no.
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Re: Show Us Your Meat, and We'll Show You Ours - .RJ - 10-07-2015
Stahp all the marinating
![[Image: hqdefault.jpg]](http://i.ytimg.com/vi/1eA3XCvrK90/hqdefault.jpg)
Re: Show Us Your Meat, and We'll Show You Ours - ScottyB - 10-07-2015
:lol:
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 11-21-2015
I can't remember how far back it was or which thread or if we even discussed the specifics but does anyone have a recommendation for smoker brands. Looking to go propane probably unless someone has a good reason not to. Masterbuilt comes up a lot during searches but many reviews say it isn't very good. Would love a big pellet grill but way out of the price range right now. Looking at probably the biggest models too. So like the 44in models. Camp chef comes up as a favorite but their wide model doesn't look that big and I would prefer two door if possible.
Re: Show Us Your Meat, and We'll Show You Ours - JustinG - 11-22-2015
I'm a big fan of my masterbuilt electric.
Re: Show Us Your Meat, and We'll Show You Ours - WRXtranceformed - 11-24-2015
Turducken is so last year. Cowpiglamb is the new black:
![[Image: 12239491_802516906537584_506348971139660...e=56EEB08E]](https://scontent-atl3-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/12239491_802516906537584_5063489711396602238_n.jpg?oh=0eb92f19f0415672686c97207756da7d&oe=56EEB08E)
Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 11-24-2015
Beef+Pork sounds kinda weird to me. :dunno:
A lamb inside a deer inside a cow though? Ooh, or a deer inside a cow inside a bison. That'd be frickin delicious, you'd just have to have like 1500 people at your party to eat it all.
Re: Show Us Your Meat, and We'll Show You Ours - WRXtranceformed - 11-24-2015
How you would cook it and how long you would cook it are my biggest questions. That is a thick cut of meat(s)!!
Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 11-24-2015
Like a Luau pig, just a much, much bigger hole.
Re: Show Us Your Meat, and We'll Show You Ours - Kaan - 11-24-2015
WRXtranceformed Wrote:Turducken is so last year. Cowpiglamb is the new black:
i've talked about it for years... but never had the $$$ to throw down on it or the ability to cook it... or enough people to eat it.