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Fajita thoughts/help- SV vs Traditional
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hoofaloos
Posts: 242
Did a Super Bowl trial run last weekend with a pound each of skirt, flank, and hangar. Simple marinade for 24 hours of cilantro, lime, oil, garlic followed by 48 hours of SV at 130, and finished with a quick sear on the Egg at 600. Flavor of all 3 was great but the skirt and flank were both pretty mushy. The hangar was a thicker cut so not as mushy but still a little more than it needed to be. On the plus, the hangar was the cheapest price of the 3.
Going to retry this weekend with maybe the same 3 cuts or whatever Costco has on sale here and looking for ideas. I'll do one batch only 24 hour marinade, one with marinade and 24 hour SV, one with only SV- 48 hours and one probably with marinade and short SV- a couple three hours. Anybody try any of these methods yet?
Going to retry this weekend with maybe the same 3 cuts or whatever Costco has on sale here and looking for ideas. I'll do one batch only 24 hour marinade, one with marinade and 24 hour SV, one with only SV- 48 hours and one probably with marinade and short SV- a couple three hours. Anybody try any of these methods yet?
XLBGE- Napa, CA by way of ATX
Comments
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48 hours makes it mush. I don't let my steaks go more than 5 or 6. They are done in less than 2.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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I am not sure of the reason for such a long amount of SV time for 2 thin cuts (not the hanger, obviously). Why not just a hot and fast cook on the egg?? A couple of minutes on each side is all it takes and your'e done.
Happily Egging since 1996, still egging on my original large BGE, along with 6 other Big Green Eggs of assorted sizes. -
I can't imagine spending 3 days on something you can pull off in 15 minutes
Somethings IMHO don't need SV or a 24 hour marinade, the beauty is in the simplicity....Visalia, Ca @lkapigian -
FLgrillinGirl said:I am not sure of the reason for such a long amount of SV time for 2 thin cuts (not the hanger, obviously). Why not just a hot and fast cook on the egg?? A couple of minutes on each side is all it takes and your'e done.XLBGE- Napa, CA by way of ATX
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lkapigian said:I can't imagine spending 3 days on something you can pull off in 15 minutes
Somethings IMHO don't need SV or a 24 hour marinade, the beauty is in the simplicity....XLBGE- Napa, CA by way of ATX -
hoofaloos said:lkapigian said:I can't imagine spending 3 days on something you can pull off in 15 minutes
Somethings IMHO don't need SV or a 24 hour marinade, the beauty is in the simplicity....Visalia, Ca @lkapigian -
I have used this recipe many times with great results:
http://www.foodnetwork.com/recipes/alton-brown/skirt-steak-recipe.html
I did not cook on the coals, but rather a CI grid.Happily Egging since 1996, still egging on my original large BGE, along with 6 other Big Green Eggs of assorted sizes. -
Also, not sure if you need this, but slicing the meat properly helps.
http://www.seriouseats.com/2010/03/why-should-you-cut-meat-steak-against-the-grain.html
Happily Egging since 1996, still egging on my original large BGE, along with 6 other Big Green Eggs of assorted sizes. -
48 hours to long. go 8-10. Heck, try one sacrificial beforehand.
Small & Large BGE
Nashville, TN
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Try knocking out just the lime in the marinade. Add a squirt as it cooks or after plated.
Long marinade time with citrus juice can turn things to mushy. Just a thought.Thank you,DarianGalveston Texas -
I have a Polyscience Professional SV setup.
You would be amazed at how good a job it does in defrosting meat to cook on the egg. I thawed out 2 racks of St Louis style ribs the other day in 15 minutes.
I then proceeded to baptize the ribs in fire and smoke for 4 1/2 hours on the egg. They turned out excellent.
Sous Vide simply can not be beat on thawing out frozen meat to cook on the egg. -
Do what you like, but do yourself a favor and cook the protein whole. There is no need to complicate this simple cook IMO.
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