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Old 07-21-2016, 11:53 AM   #1
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Two Men Having Fun with Meat

I watched this video last night and thought you all might enjoy it. Adam Savage, formerly of "MythBusters," and J. Kenji Lopez-Alt of "Serious Eats" experiment to find the best method for searing steaks. I do wish they had also included pan searing, but the emphasis seems to be on outdoor methods (although the steaks were all first cooked sous vide indoors).

Obviously, they seem to enjoy playing with fire.


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Old 07-21-2016, 03:41 PM   #2
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Thanks so much for passing that on here Steve! I'm another one who is a fan club member of Kenji.

It was just fascinating for those of us who love to grill. That chimney method looks like the way to go.
My big grill is gas powered, but the chimney method could be easily done on a little portable grill.

I've yet to purchase a sous vide, but this may have convinced me to take the plunge. Do you use one Steve?
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Old 07-21-2016, 04:08 PM   #3
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Originally Posted by Kayelle View Post
Thanks so much for passing that on here Steve! I'm another one who is a fan club member of Kenji.

It was just fascinating for those of us who love to grill. That chiminy method looks like the way to go.
I think you mean chimney.
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Old 07-21-2016, 04:11 PM   #4
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Dang spell check.

Too late to edit.
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Old 07-21-2016, 05:19 PM   #5
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Spell check? You need to remove that from your dictionary
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Old 07-21-2016, 06:35 PM   #6
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Nice video!

I've used the chimney method for searing ahi at screaming hot temps. When done I dump the charcoal in an ash can or Smokey Joe grill to snuff out and save for later use.
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Old 07-21-2016, 07:56 PM   #7
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I've yet to purchase a sous vide, but this may have convinced me to take the plunge. Do you use one Steve?
I don't as of yet, but I'd like to get one, too. Powerplantop has a video on YouTube somewhere where he discusses a unit that he really likes, and I was looking at the same one. I'll have to see if I can dig it up.
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Old 07-21-2016, 09:27 PM   #8
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Nice video!

I've used the chimney method for searing ahi at screaming hot temps. When done I dump the charcoal in an ash can or Smokey Joe grill to snuff out and save for later use.
What a great idea RF!

Steve, I know that Frank Z and Kathleen have a portable one they really like. I've been thinking about that one for years.
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Old 07-21-2016, 10:10 PM   #9
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Here's interesting findings from Kenji on the portable machines.

We Test the Anova, Sansaire, and Nomiku Sous Vide Circulators | Serious Eats
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Old 07-23-2016, 10:01 PM   #10
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Anova + high-temp ideas

Nice thread.

I have the Anova sous vide unit, and love it. It can keep a 4 gallon Cambro within 0.2F, and can do the same with a 30-gallon foam cooler with the lid half-on. Mine has Bluetooth capability, but I've never used it. It is thankfully quiet, and my major bitch is that the minimum water level is not marked clearly. It has enough safeguards that it will survive running dry, though dinner may not.

Thanks for the brilliant charcoal chimney idea. Great for small jobs. For bigger jobs, I use my "Scottish" (i.e.: cheap) wood-fired pizza oven: a 22" Weber grill, and KettlePizza kit.

With a Craigslist Weber (recommended: they are not designed for these temperatures), I was up and running for $400. It doesn't quite "go to eleven," but it goes to 900F no bother, you can keep it up there all day, and you can carry it yourself. Whatever you do, don't leave aluminium utensils inside: they will melt.

Any thoughts on whether to sear first or last? My instinct is to sear last, but some people insist on sear first and then cook, which I do not understand.
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