Saltgrass

[Bullbear]

Get you one of these and you'll never have an overcooked steak again..... I also highly recommend learning to dry brine and reverse sear.... Both the sous vide and brine/reverse sear methods turn out some great steaks.

I have been contemplating one of those!. I need to just order the dang thing!

[Roger S]

I have been contemplating one of those!. I need to just order the dang thing!

I used mine to make fried chicken for Mother's Day and the moms raved about how good it was.

You still need a good hot grill or skillet to finish the meat but it will be the most tender and moist meat you'll have ever eaten..... I will caution you on the chicken texture... It takes some getting used to since you don't have to cook it to 160/165. Usually sous-vide mine to about 149 then toss it in a skillet or fryer to add some color. So it's not the stringy chicken meat we are used to eating.... It has an almost silky texture to it and is super moist and full of flavor.

[Bullbear]

Well now I am super hungry!>. Thank you!

[Martin]

I used mine to make fried chicken for Mother's Day and the moms raved about how good it was.

wait... fried chicken? i've done roasted/broiled chicken sous vide but never fried... so you sous vide the chicken, bread it, then fry it?

[Roger S]

wait... fried chicken? i've done roasted/broiled chicken sous vide but never fried... so you sous vide the chicken, bread it, then fry it?

Yep.... Just have to fry it until the breading is golden brown and you end up with the most juicy and tender fried chicken you've ever eaten..... I did boneless skinless for the city folks (my wife and mother-in-outlaw) and bone-in skin on for the country folks (my mom and I) and both turned out great.

https://www.instagram.com/p/BUF9Tr8l8DI/

[Martin]

interesting... i just assumed that since the chicken was already cooked that the breading would have trouble sticking. might have to give that a shot sometime.

[Roger S]

interesting... i just assumed that since the chicken was already cooked that the breading would have trouble sticking. might have to give that a shot sometime.

I let the chicken cool a little, while I was waiting for the water to come up to temp for the corn, and then used a seasoned flour - egg wash dip - seasoned flour progression..... I also dried the chicken before the initial roll in the flour to keep from gumming it all up.

[Thomas Vu]

Get you one of these and you'll never have an overcooked steak again..... I also highly recommend learning to dry brine and reverse sear.... Both the sous vide and brine/reverse sear methods turn out some great steaks.

Little did I know that dry brining translated over to salting hours before cooking.

[Roger S]

Little did I know that dry brining translated over to salting hours before cooking.

Yes... A lot people still believe the myth that you shouldn't salt meat until right before you cook it or it will dry it out. While in fact it does just the opposite and salt is a flavor enhancer. Give it time to penetrate the muscle and you increase the flavor and it pulls the moisture back into the muscle and binds it.

I use 5g of Kosher Salt per lb of meat. Which equates to about 1 tsp per lb.

[Thomas Vu]

Yes... A lot people still believe the myth that you shouldn't salt meat until right before you cook it or it will dry it out. While in fact it does just the opposite and salt is a flavor enhancer. Give it time to penetrate the muscle and you increase the flavor and it pulls the moisture back into the muscle and binds it.

I use 5g of Kosher Salt per lb of meat. Which equates to about 1 tsp per lb.

Oh I salt before too. I get lost in the cooking lingo and it turns out things aren't as fancy as I perceive them to be initially.

[Roger S]

Oh I salt before too. I get lost in the cooking lingo and it turns out things aren't as fancy as I perceive them to be initially.

HAHA... Yep... It definitely falls into one of Emeril's favorite lines to use... "It's not rocket science here folks."

Just wish I had learned it (dry brine) and the reverse sear technique sooner than I did.

[Jeepnokc]

HAHA... Yep... It definitely falls into one of Emeril's favorite lines to use... "It's not rocket science here folks."

Just wish I had learned it (dry brine) and the reverse sear technique sooner than I did.

I started brining my chicken before smoking a couple of years ago and can't believe the difference it makes,

[Roger S]

I started brining my chicken before smoking a couple of years ago and can't believe the difference it makes,

Absolutely.... I have not dry brined chicken for smoking, have for grilling, but I have been wet brining in an apple juice brine for years.... I've had people tell me my chicken should be served in a drinking glass it's so juicy.

[SoonerDave]

I started brining my chicken before smoking a couple of years ago and can't believe the difference it makes,

Any time we have The Big Family over for a Major Holiday Meal^tm, my wife brines a turkey for a couple of days before we toss it in the oven. And lemme tell ya, it turns out marvelous each and every time. I'm not a huge fan of turkey, but I do like it this way.

[TheTravellers]

HAHA... Yep... It definitely falls into one of Emeril's favorite lines to use... "It's not rocket science here folks."

Just wish I had learned it (dry brine) and the reverse sear technique sooner than I did.

I guess I got lucky, got my first real grill a couple of years ago (4 burner CharBroil with the Tru-Infrared grates - yeah, it's kind of a beginner's grill, but it works for what we do), and did some research and found this webpage about brining and reverse searing and was able to do it the first time I've ever cooked steaks on a grill, turned out wonderfully then and ever since, so yeah, that's *definitely* the way to go...

http://amazingribs.com/recipes/beef/...se_steaks.html

[Roger S]

...and found this webpage about brining and reverse searing and was able to do it the first time I've ever cooked steaks on a grill, turned out wonderfully then and ever since, so yeah, that's *definitely* the way to go...

http://amazingribs.com/recipes/beef/...se_steaks.html

Same place I first saw it.... Meathead Goldwyn is the Mythbuster of grilling and smoking meats.

[TheTravellers]

Same place I first saw it.... Meathead Goldwyn is the Mythbuster of grilling and smoking meats.

Turning back to Saltgrass - and that's why I don't go to places like them or Outback, etc. Only steaks I eat out are at places that do dry-aged or higher-end steaks that I don't want to take a chance on screwing up myself.

[Roger S]

Only steaks I eat out are at places that do dry-aged or higher-end steaks that I don't want to take a chance on screwing up myself.

HAHA.... I've found that I can take a choice steak and make it as good as the high end places using the dry brine and reverse sear techniques on them.... I also have the Anova Sous Vide Precision Cooker in my arsenal now so I can cook steak at home like some of the top end restaurants do...... And even with all that knowledge and equipment I still occasionally say "Screw it. Let's go to Mahogany for dinner!" ..... Sometimes I just feel like being waited on.