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 Re: Sous vide brauts & cast iron onions
[Re: MeanGreen85]
#7498059
04/27/19 09:20 AM
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Joined: Jan 2011
Posts: 65,529
SnakeWrangler
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Joined: Jan 2011
Posts: 65,529 |
Made a stupid easy meal for the ages last night & plan on adding it to my dinner rotation. A friend suggested sous viding the brauts, and I was skeptical as I usually like them cooked over an open flame - the real reward came from being able to reserve all of the juices/drippings. Basic instructions: -Sous vide brauts all day long at 145° -Remove from bag, reserve juices, pat dry, & finish in oven under the broiler -While those are finishing in the oven, sauté some sliced onions in a 50/50 mix of butter and oil (choose something with a higher smoke point here to help temper the butter and avoid scorching), salt, crushed red pepper, & garlic powder. -When the onions are just about done, deglaze the pan with the reserved braut drippings, stir well, & kill the heat.  No pics.....didn’t happen....  
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: Sous vide brauts & cast iron onions
[Re: MeanGreen85]
#7498877
04/28/19 05:44 PM
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Joined: Dec 2012
Posts: 5,794
MeanGreen85
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THF Trophy Hunter
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OP
THF Trophy Hunter
Joined: Dec 2012
Posts: 5,794 |
Kroger has their house brats & sausages on sale for $1.99lb. Stay tuned for pics later this week... ![[Linked Image]](https://texashuntingforum.com/forum/pics/userpics/2019/04/full-42020-185720-756921d2_a404_4b32_a4a9_a2010a7ee86b.jpeg)
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Re: Sous vide brauts & cast iron onions
[Re: Gravytrain]
#7514582
05/18/19 02:53 AM
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Joined: Jan 2011
Posts: 46,950
Gravytrain
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Well I had a learning experience. The meat was a little over a 1" choice rib steak cut off of a tom thumb $3.99 a pound 7 lb rib roast. It was probably on sale for a reason. Sous Vide cooked it perfectly medium rare, but then I didn't make the pile of charcoals high enough so it took too long to sear, and that cooked the steak except for 1/2" in the middle. That would have been fine on a better quality steak. My final product was tougher than I expected. Flavor was fine, except it was over salted. So was it better than just grilling it? Probably not on that tough cheap meat, but I have 4 more steaks to go through and the next one will be on the grill indirect 8 min then sear. It tasted better on the charcoal grill, hickory chips added sear 2 1/2 min each side then 6 min indirect heat. Tasted better but still tough, low quality meat.
Upon us all, upon us all, a little rain must fall
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