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  1. #1
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    BBQ Hack that saves time & money!

    Hey guys, just dropped a new article on a BBQ hack that has been awesome! Hint.....BBQ way more than you can eat

    Give a read and hope it helps! https://www.m3outdoors.com/post/if-y...-you-need-this

    -Mike
    Mike Malinao
    2010 XB-21 BasSport 2+2 250 Mercury Pro XS
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  2. Smallmouth Junkie!
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    #2
    Nice! I like it
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  3. Member
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    #3
    Yup. Been warming BBQ with my sous vide machine for a good wile. By far the best way. Also the best way IMO to cook a steak.

  4. Member
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    #4
    Quote Originally Posted by MichSkeeter77 View Post
    Nice! I like it
    Thanks!
    Mike Malinao
    2010 XB-21 BasSport 2+2 250 Mercury Pro XS
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  5. Member
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    #5
    Quote Originally Posted by Axkiker View Post
    Yup. Been warming BBQ with my sous vide machine for a good wile. By far the best way. Also the best way IMO to cook a steak.
    I haven't messed around with actual Sous Vide cooking yet. I can see the advantage for a steak to hit the perfect temp and the sear it though. When you do a steak lets say you like it medium, do you take it to medium rare and then sear to hit medium?
    Mike Malinao
    2010 XB-21 BasSport 2+2 250 Mercury Pro XS
    https://www.facebook.com/mikemalinaofishing

  6. Member
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    #6
    Quote Originally Posted by tap_tap_boom View Post
    I haven't messed around with actual Sous Vide cooking yet. I can see the advantage for a steak to hit the perfect temp and the sear it though. When you do a steak lets say you like it medium, do you take it to medium rare and then sear to hit medium?
    When I do a steak I will go maybe 5 degrees lower than what I want. As typical with meat there will be a couple degrees of carry over from just resting and a couple degrees from the sear. As long as you have however you plan to sear blazing hot as you pull the steak out of the hot tub its a very fast process.

    I use cast iron a lot to sear but have been thinking about getting one of those searzall attachments for a propane torch.

  7. Member
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    #7
    Quote Originally Posted by Axkiker View Post
    When I do a steak I will go maybe 5 degrees lower than what I want. As typical with meat there will be a couple degrees of carry over from just resting and a couple degrees from the sear. As long as you have however you plan to sear blazing hot as you pull the steak out of the hot tub its a very fast process.

    I use cast iron a lot to sear but have been thinking about getting one of those searzall attachments for a propane torch.
    Nice. Salt/Pepper, herbs, and butter in the bag with the steak?
    Mike Malinao
    2010 XB-21 BasSport 2+2 250 Mercury Pro XS
    https://www.facebook.com/mikemalinaofishing

  8. Member
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    #8
    Quote Originally Posted by tap_tap_boom View Post
    Nice. Salt/Pepper, herbs, and butter in the bag with the steak?
    Salt pepper no until its out of the hot tub. Butter and herbs yes in the bag. I will say be careful with the herbs at first. If you keep them in the water bath a long while the herbs can overpower the steak. Less is more in my opinion.

  9. Member AirForceAngler's Avatar
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    #9
    I follow a couple of pellet smoker groups on FB and they always talk about these. I may have to look into getting one for warming leftovers.
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  10. Member
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    #10
    That mention of tri-tip is true. I sous vide the ones from Sam's pre-seasoned in cryovac. Fantastic.