First time hot tubbing!

Jazzman

Tried my first hot tub tonight. Here are the steaks (fillets) in the tub!



A little DP Raising the Steaks for yummy flavor!



On the Egg at 600 1.5 minutes per side (flipped 4 times for nice cross-hatch sear marks) for a total of 6 minutes:



On the plate (excuse the messy plate - I forgot to take the picture until I was already half done! Perfect medium rare / rare - exactly the way I like my steaks!



The hot tub method worked perfectly as described. The steaks were medium rare throughout, not just a bit of medium rare in the center, with some medium and medium well around the edges. If you haven't tried this method, you MUST!

AZRP

Those look really good, congrats! -RP

BENTE

if there were more people in my life that could eat a steak (just one more please that would make two) i would love to do the hot tub method... but i guess i got to wait on a bachelor weeknight... :(


but it will happen

thanks for the pictures

mikeb6109

looks real good! been wanting to try hot tubbing for a while but can afford the hot tub.... :huh:

AZRP

I don't have one either, but I use the kitchen sink. -RP

mikeb6109

how do you keep the water at a constant 100 degree?

AZRP

I just add more hot water to the sink as it needs it, you need a thermapen. -RP

mikeb6109

i have the thermapen and a sink so i guess i no longer have an excuse to try it out!! thanks for the help!

Little Steven

Mike,

I was putting a pot in the laundry room sink with hot water all around it. Most times it will get you by for an hour.

Steve

Big'un

What temp was the hot tub? How long was the soak?

Perennial Smoke

The steaks look great and I will have to try that method. What I really need to say is your view is incredible! Gorgeous!
Nancy

stike

doesn't need to be.
i use straight hot tap water and change the water out.

holding 100 degrees for some specific period of time is a tad too anal, IMHO

BENTE

Here you sauce boy :laugh:


How to, Hot Tub Steaks

I do this a lot, I don't check for the internal temp to be 100, I just keep the water around 100 for an hour. When you put your steak into the ziplock, leave the zip 1/4 open and pull the meat and bag below water level until the opening is just above water then finish zipping it. This will force out almost all the air and allow maximum water contact to the meat. Try to get 700 dome for your sear, I do steaks for 90 seconds a side if I have intense heat. Let them rest for at least 10 minutes under foil. -RP

Recipe Type
Help

Recipe Source
Source: BGE Forum, AZRP, 08/19/06

Ross in Ventura

Jassman,
You need to submerge the the steak in the zip-lock in the water until all the air is out of it it won't float on top of the water.
Ross

Charleston Dave

OK, no more whining about sous vide equipment cost. I feel confident that hot tub cost more than my immersion circulator.

Broc

Yeah! But I wanna see you saoking in your sous vide immersion circulator!

~ B

:laugh: :laugh: :laugh: :laugh:

Gunnar

Now that's true hot tubbing. Did you turn the jets on so they'd relax and maybe be more tender?