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OT - polyScience freak to searzall... yum!

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MaskedMarvel
MaskedMarvel Posts: 3,144
in EggHead Forum
greetings friends,

in arlington for a special birthday, and my best friend fired up all the toys at once haha... behold - freaked strips with sous vide scallops seared by the searzall... guest appearance from the blackstone. 

8-Damien


Large BGE and Medium BGE
36" Blackstone - Greensboro!


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  • MaskedMarvel
    MaskedMarvel Posts: 3,144
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    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • JohnInCarolina
    JohnInCarolina Posts: 30,980
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    Awesome brother!
    "I've made a note never to piss you two off." - Stike
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  • FrostyEgg
    FrostyEgg Posts: 583
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    Yes...yes yes yes. Details on all these toys? Looks like you're almost doing a confit on those steaks...
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  • DMW
    DMW Posts: 13,832
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    That's impressive, nicely done. Agree with @FrostyEgg - need details on the steak prep.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • YukonRon
    YukonRon Posts: 16,989
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    This is absolutely the winner.
    Thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • nolaegghead
    nolaegghead Posts: 42,102
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    hell yeah, brother!
    ______________________________________________
    I love lamp..
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  • blasting
    blasting Posts: 6,262
    edited June 2018
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    Nice spread, and fun looking cook.  If you have a name or model of that torch head, I'd appreciate it.  
    Phoenix 
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  • bgebrent
    bgebrent Posts: 19,636
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    Very cool cook.
    Sandy Springs & Dawsonville Ga
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  • johnmitchell
    johnmitchell Posts: 6,581
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    Great post Damien....
    Greensboro North Carolina
    When in doubt Accelerate....
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  • gdenby
    gdenby Posts: 6,239
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    Oh yeah, great food, great toys.

    Did the searzall just use propane?
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  • dmchicago
    dmchicago Posts: 4,516
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    That Sea Smoke is the bombdigitty!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
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    Man, that looks awesome. And that wine is da bomb! +1 @dmchicago

    1 LBGE in Chapel Hill, NC
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  • billt01
    billt01 Posts: 1,530
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    that Sous Vide Professional  makes the Anova look like something we would buy at Toys R' Us..

    Bet you that one doesn't malfunction when she gets a little moist...
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • caliking
    caliking Posts: 18,731
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    :clap:

    Deets on the steaks? looks like they were poached in butter or oil first? Or just SV?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GATraveller
    GATraveller Posts: 8,207
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    https://www.youtube.com/watch?v=BABM3EUo990

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • SonVolt
    SonVolt Posts: 3,314
    edited June 2018
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    Can someone explain what's going on in this picture? It almost looks like you're poaching those steaks in butter. 


    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • MaskedMarvel
    MaskedMarvel Posts: 3,144
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    The Control Freak is a hyper accurate professional induction cooktop that monitors the temp at the pan, as well as the temp of the contents of the pan. 

    So, you can, effectively, sous vide (poach, whatever)  in butter. :peace:

    there are all kinds of culinary opportunities with that thing...

    theres a chamber vacuum sealer in those pics up there..

    Then, sclaps into the traditional sous vide

    steaks seared on the blackstone

    scallops seared with the Searzall. This was more difficult that the pictures show. Make sure you’re buying DRY PACKED when you get your sclaps. 


    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • GATraveller
    GATraveller Posts: 8,207
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    Would it have been easier to sear the scallops on the blackstone as well?

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • MaskedMarvel
    MaskedMarvel Posts: 3,144
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    GATraveller said:
    Would it have been easier to sear the scallops on the blackstone as well?
    Ah.. my friend... 

    we strive for more toys.. not to make it easier...
    ... but to make it more photogenic! ;)

    the short answer is the blackstone could’ve brought the temp on the sclaps up too high. The searzall is concentrated, focused heat. Searing takes seconds - not minutes. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • saluki2007
    saluki2007 Posts: 6,354
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    Holy Hell Man.  That's some work for good eats.
    Large and Small BGE
    Central, IL

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  • billt01
    billt01 Posts: 1,530
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    MaskedMarvel said:

    So, you can, effectively, sous vide (poach, whatever)  in butter. :peace:




    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • gdenby
    gdenby Posts: 6,239
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    SonVolt said:
    Can someone explain what's going on in this picture? It almost looks like you're poaching those steaks in butter. 

    Butter poaching is SV without the plastic bag. The butter fat (or any oil)  holds the juices in, and w. care, the juices can be siphoned off at the end of the cook.
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