We Souse Vide all of our steaks anymore but we put 1/3 cup worcestershire 1/3 soy and 1/3 olive oil in the bag with the meat. No need to season until after the cook. Perfect steaks every time.
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Perfect Venison Steak (ELK)
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Man I don’t get it, I did it just as instructed, same temp every thing. Even went and bought a pear burner. It’s kinda like the texture is different. I don’t know , I still much prefer mine on the grill. Now I have nova, and a pear burner I probably will never use.Last edited by critter69; 04-14-2019, 08:09 PM.
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Originally posted by critter69 View PostMan I don’t get it, I did it just as instructed, same temp every thing. Even went and bought a pear burner. It’s kinda like the texture is different. I don’t know , I still much prefer mine on the grill. Now I have nova, and a pear burner I probably will never use.
How exactly are you grilling them?
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Hmm.. not sure. What temperature do you normally cook it to when you grill it? If you are use to rare then you would want to dial the temperature on the sous vide down a bit. The pear burner gives you the best sear/char from what I'm found. It's much hotter than the grill generally. I would play with it some more before you give up on it. Try some regular beef steaks also for comparison. The last thought is it might have something to do with the meat itself but not sure.
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Originally posted by Jesg1224 View PostHmm.. not sure. What temperature do you normally cook it to when you grill it? If you are use to rare then you would want to dial the temperature on the sous vide down a bit. The pear burner gives you the best sear/char from what I'm found. It's much hotter than the grill generally. I would play with it some more before you give up on it. Try some regular beef steaks also for comparison. The last thought is it might have something to do with the meat itself but not sure.
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Sorry to hear it didn't work for you Critter. The pear burner does work well as a weed burner! I use mine for that also instead of RoundUp in places. Yes, I suppose the sous vide would work well to warm up pre-cooked meals. We often vaccum seal and freeze fully cooked meals and then warm them up in boiling water after an all day hunt. You could do the same over a longer period of time with the sous vide.
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Originally posted by critter69 View PostMan I don’t get it, I did it just as instructed, same temp every thing. Even went and bought a pear burner. It’s kinda like the texture is different. I don’t know , I still much prefer mine on the grill. Now I have nova, and a pear burner I probably will never use.
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