Originally Posted by cooper barrett:
What did you cook the tuna in? Blast furnace? It looksawesome. I wish apple has smellavideo.:-):-)
Sous Vide @105 in the marinade, then cast iron on the grill with avocado oil and butter for about 30 seconds a side. Then reduced the marinade to go on top. [Reply]
Originally Posted by GloryDayz:
LOL, I didn't get the brisket, I was there for frozen fruit and veggies for smoothies, I got a hot dog because it's the right price compared to the arena prices for food.
Originally Posted by Sorce:
Sous Vide @105 in the marinade, then cast iron on the grill with avocado oil and butter for about 30 seconds a side. Then reduced the marinade to go on top.
OK the avocado raised the flash, butter added the richness. Looks great, how hot was that CI pan? I can eat mine raw in the center but not the SO. What was texture like at 105? [Reply]
Originally Posted by cooper barrett:
OK the avocado raised the flash, butter added the richness. Looks great, how hot was that CI pan? I can eat mine raw in the center but not the SO. What was texture like at 105?
Didn't measure temp of the pan had it on the side burner of the gas grill for about 10 minutes before adding anything. 105 is pretty much same consistency as raw it does help pull in the flavor of the marinade 110 starts to get too dry for me.
Originally Posted by Sorce:
Didn't measure temp of the pan had it on the side burner of the gas grill for about 10 minutes before adding anything. 105 is pretty much same consistency as raw it does help pull in the flavor of the marinade 110 starts to get too dry for me.
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I have not done any good fish just some fresh blue gill Sous Vide and they were great. [Reply]
