That's all looking good.

One of the things I read over the last few years is doing osso buco using sous vide. I've never had it, veal, venison, traditional or sous vide. So I have a number of shanks from yesterday (3 tags filled so far in two days hunting) and might try that for the first sous vide cook. Anyone ever try this and have any tips?

edit: forgot the other problem, osso buco is bone in shank chops, right? Other than a portable bandsaw, which I'd rather not use, do people chop with a hacksaw/bonesaw? That would be a pain. Clean sawzall blade? Or is just a matter of, when purchased they are already cut to width at the butcher shop on their bandsaw? You can probably see I did not plan this far ahead.

Another thing, I don't have a propane grill. Is that something I really should get to complement the sous vide cooker? Have always used charcoal here and not much that last couple years. A bunch of bags kingsford bought clearance a few years back still sit unused in the basement.

[mention]JRinPA[/mention]
I would never use a gas grill just for sous vide and use charcoal all the time.
Gas grills dont get hot enough for a steak and many chefs agree.
I still need to do some chicken breast then fry.

Well, my gas grill gets well over 650 degrees, lol. With a pizza stone cooks a mean pizza. Has a sear area to make the heat even hotter for steaks. I haven't tried it yet, but I keep meaning to try putting a cast iron skillet in there, heating it up good and hot, and cooking a steak on it. I like the sear I get with a cast iron pan, also. Never had a grill that got that hot before. Weber grills are pricey but I must say, since I swallowed hard and got one, they are nice. You can pick them used sometimes, especially if you are willing to rehab one.

Well, my gas grill gets well over 650 degrees, lol. With a pizza stone cooks a mean pizza. Has a sear area to make the heat even hotter for steaks. I haven't tried it yet, but I keep meaning to try putting a cast iron skillet in there, heating it up good and hot, and cooking a steak on it. I like the sear I get with a cast iron pan, also. Never had a grill that got that hot before. Weber grills are pricey but I must say, since I swallowed hard and got one, they are nice. You can pick them used sometimes, especially if you are willing to rehab one.

Well, my gas grill gets well over 650 degrees, lol. With a pizza stone cooks a mean pizza. Has a sear area to make the heat even hotter for steaks. I haven't tried it yet, but I keep meaning to try putting a cast iron skillet in there, heating it up good and hot, and cooking a steak on it. I like the sear I get with a cast iron pan, also. Never had a grill that got that hot before. Weber grills are pricey but I must say, since I swallowed hard and got one, they are nice. You can pick them used sometimes, especially if you are willing to rehab one.

Getting that hot with the lid closed is one thing, the grill surface without the lid closed is another story.
The hot skillet is the chefs recommendation for cooking steaks on a gas grill.
Don't shoot the messenger here just reporting what I read on line.
Plus everyone cooks differently.

"My grill is bigger than yours" says [mention]Sue_CT[/mention]! I love this place! LOL

I haven't even had time to unbox this thing, or so it seems.

I used to think that weber gas grills were ridiculously overpriced but then I bought one. It has been at least 15 years and this thing still cooks great with little or no maintenance other than a good annual cleaning. I used to replace those cheap grills every other year.

I have a cast iron skillet that we use on the gas grill for cooking our fried green tomatoes and it works great. I really do not like frying indoors because I dislike the lingering smells and the splattering. I just bought some frozen haddock filets that we are planning to try frying on the grill soon. I love fried fish but have never really done it at home. Looking forward to doing this soon.

Lol, I have no idea if my grill is bigger than anyone else's. I do not have a particularly large one, just a hot one. Sorry about the repeat posts. I was having trouble with TJ yesterday and it would not let me delete the extra posts, saying you can't delete a post that already has a reply, even though I kept checking and there were no replies!

Worth, not trying to shoot the messanger, just saying that my experience with my current grill was different than what I thought was your experience. I never did have a grill that got hot enough before until my current one. But yes, you are correct, with the top closed is the only way I can measure the temperature of the grill. I have no idea what the temp on the grates is over the seer area, or any area of the grill for that matter, with the top open.

If I had an active volcano in my yard I would hold my steak over it.
My little tailgate gas grill gets to over 650 F too but with the lid closed.
I just now realized I can use it to temper steel.
Not harden but temper.

I finally bought myself a sous vide! I copied down the prices, so I could compare them on Prime Day(s), and had been looking at them, and their reviews, for a long time. I also looked at Walmart and Target, but they had much higher sous vide prices to start with, and no deals to compete with Amazon.

Here's the one I got:
https://www.ink-bird.com/products-sous- ... v100w.html

I figured Ink Bird is relatively new in this maket, but is well known in the thermometer and temperature control market, so I figured I couldn't go wrong.

Amazon had it just over $80, but the prime day brought it down to just over $63, so it was 20% off, and $80 was lower than anywhere else.

It'll be a while before I do any cooking on it, but some SV cooks elsewhere have given me links to some apps from some brands that have been around much longer to download, to learn some stuff from.

It will be interesting to see what you cook with your new toy [mention]pepperhead212[/mention]. I bought a 5 qt cast iron pan yesterday on Amazon because DH wants to try cooking over a campfire.

I'll try anything once.
I'm trying a reverse sous vide on the remains of my carne asada.
At least 3 hours at 150F then maybe up to 200F for an hour.

Well this isn't working out well the thing wont heat up.
It just circulates water.

Okay got it working it had some scum on one of the temperature probes or something.

I was about to have a panic attack.

Wife bought a new kitchen contraption today, it does sous vide and a bunch of other stuff. Think i need to read the manual...

I built one in 2014, actually 2 but use this one more often.














Sous Vide Carnitas





Sous Vide chicken breast sliced for sandwiches





Sous Vide Venison Roast





Sous Vide Top Round







Sous Vide Chuck Roast





Sous Vide Chicken





Sous Vide and Smoked London Broil and Chuck Roast and Beef Barley Soup









Sous Vide Corned Beef and Pastrami - Corned beef Omelet, Ruebens and Pastrami on Rye

worth1 wrote: ↑Tue Sep 22, 2020 4:52 pm @JRinPA
I would never use a gas grill just for sous vide and use charcoal all the time.
Gas grills dont get hot enough for a steak and many chefs agree.
I still need to do some chicken breast then fry.

Really?

SQWIB wrote: ↑Wed Feb 10, 2021 9:36 am

worth1 wrote: ↑Tue Sep 22, 2020 4:52 pm @JRinPA
I would never use a gas grill just for sous vide and use charcoal all the time.
Gas grills dont get hot enough for a steak and many chefs agree.
I still need to do some chicken breast then fry.

Really?

Yeah but I don't grill with the lid closed.

worth1 wrote: ↑Wed Feb 10, 2021 11:28 am

SQWIB wrote: ↑Wed Feb 10, 2021 9:36 am

worth1 wrote: ↑Tue Sep 22, 2020 4:52 pm @JRinPA
I would never use a gas grill just for sous vide and use charcoal all the time.
Gas grills dont get hot enough for a steak and many chefs agree.
I still need to do some chicken breast then fry.

Really?

Yeah but I don't grill with the lid closed.

The surface temperature on the grates is actually hotter than the thermometer shows! That's the beauty of a sear station.