Rattler12 said:

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I'm not an engineer so things don't have to be that precise for me. What % of folks that make hamburgers grind their own meat? Maybe 1 out of 5000?

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Way less than that

I feel like Rattler has to be trolling at this point.....

htxag09 said:

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I feel like Rattler has to be trolling at this point.....

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Nope.....just stating personal opinions and viewpoints. Everybody has both but mine work for me. I'm probably one of the more open minded people who post here ......but if questioning other folks assertions is trolling then I guess I'm guilty. This thread kind of reminds me of an old skit on SNL with Phil Hartman

Rattler12 said:

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htxag09 said:

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I feel like Rattler has to be trolling at this point.....

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Nope.....just stating personal opinions and viewpoints. Everybody has both but mine work for me. I'm probably one of the more open minded people who post here ......but if questioning other folks assertions is trolling then I guess I'm guilty.

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Questioning assertions isn't trolling....

But calling people out for using charcoal and not creating their own "real coals from real wood", while basically saying the fat content of the meat is inaccurate so irrelevant certainly seems to be bordering on trolling.....

If you have money to throw away find a bbq class like this. This is not too far from me in Georgia but the reservations are a good 10 months out. I've been dying to do this.

Gotta be dudes in Texas that do this.

https://myronmixon.com/collections/bbq-cooking-school

htxag09 said:

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Rattler12 said:

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htxag09 said:

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I feel like Rattler has to be trolling at this point.....

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Nope.....just stating personal opinions and viewpoints. Everybody has both but mine work for me. I'm probably one of the more open minded people who post here ......but if questioning other folks assertions is trolling then I guess I'm guilty.

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Questioning assertions isn't trolling....

But calling people out for using charcoal and not creating their own "real coals from real wood", while basically saying the fat content of the meat is inaccurate so irrelevant certainly seems to be bordering on trolling.....

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Alot of expert chefs on here call out others all the time. They just do it in a passive aggressive manner. I reply in the same vein sometimes. There are a plethora of ways to make a certain dish such as gumbo. In accordance with your thought train calling someone out for using chicken breasts in their gumbo seems to be bordering on trolling also.......agreed?

If you get a BGE, Kamado Joe or similar style grill, this collection of online posts is awesome. Wise One Recipes.

https://nakedwhiz.com/WiseOneRecipes.pdf

mrmill3218 said:

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Thanks for all the replies. I do have a an old, cheaper gas grill that hasn't been used in a couple of years. I will pull the cover off of it and see how it looks today. I do have a meat thermometer.

I was thinking about going the sous vide route and using a grill to sear. Is this a good method?

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I lived in an urban high rise for a years which forbade any grills (fire hazard) on you patio. There were gas grills on the 6th floor at the pool but who wants to deal with carrying meat in a elevator? And gas grills are crap anyway. I don't live there any more, but still use sous vide all the time.

You can reverse sear with a piping hot grill (I didn't have), a hot cast iron (too much smoke in my unit) or (what came to be my favorite) a blow torch outside on the patio in the cast iron with some butter. The great thing about a sous vide is that you can utilize time and pasteurize the meat at temps you could never replicate with a grill. You want 140 degree cooked chicken? You can do it sous vide and still kill the bad bugs with time. It's nasty texture at that temp, but there's no salmonella. Here is a website with the scientific data for pasteurization of meats at different temps: https://stefangourmet.com/2018/04/01/how-to-choose-time-and-temperature-to-cook-meat-sous-vide/

You cannot mess up sous vide. For steak, I set the bath temp at 132 degrees. You can leave it in there for 45 minutes or 2 hours - it's the same temp. Plop it in the bath and do everything else you need for dinner, take it out, sear it, and you are good to go. For chicken, I like 160 to 165 degrees. Tender and juicy that you could never replicate on a grill and kill the bugs.

I even did a brisket for 50 hours sous vide, then put it on my illegal stealth electric smoker on the patio for a bit to get some smoke. It works, but I'd never do that again.



If you put a little liquid smoke in the bag while it is in the bath, it helps. Not as good of smoky flavor as a real smoky grill. But the cook of the meat is better than any grill. The meat is perfect - you control the temp to withing 1/2 of a degree.

Another great thing is you can put several steaks in individual bags but sous vide all of them at once. When done, put them in the fridge in the bag. When you get home later in the week, take one out, reverse sear on a cast iron for about 2 minutes per side and boom, you have a perfectly cooked steak in 5 minutes, no matter the thickness.

Staff did a ton of thread cleanup and Rattler12 is close to taking it off course yet again.

I, too, have a sous vide. I've done it and seared by torch, cast iron, and even on a piping hot BGE.

This thread is about the guy becoming a grill master. If I was in an urban place where I couldn't grill I would certainly do what you do. But also, you can still ruin meat because if you leave it in too long it ruins the texture of whatever you're cooking.

The best tasting sous vide foods are the ones that I seared on a grill. My family prefers grilled steaks and chicken, to those cooked in the sous vide with a grill sear.