Lid on or off

[Bobberineyes]

With the old trusty weber the steaks seared with the lid off just taste too darn good. What do you guys prefer?

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[delcecchi]

Sous Vide....  Seriously, if the steaks don't flare, lid off is great.   Advantage of lid is that flares are suppressed.

[Boar]

Awsome!!

[Bobberineyes]

I would really like to try the sous vide someday del, just not sure how the taters wrapped in bacon would do. To me more flame ups = more sear and flavor...but that's just me.

[delcecchi]

To each his own.   Bacon and potatoes not suitable for sous vide, for sure. 

A limited amount of flare up is ok, and probably still happens with the lid on.  But I have also had self sustaining massive flares capable of reducing a piece of meat to charcoal in moments.   Cooking on a propane grill it happened to me several times.   That is why I love my weber.

[Reinhard]

Looks great!!!  Lid off for me as far as steaks are concerned.  I like to look at my prey while holding a cold one.  good luck.

[dew2]

To each his own.   Bacon and potatoes not suitable for sous vide, for sure. 

A limited amount of flare up is ok, and probably still happens with the lid on.  But I have also had self sustaining massive flares capable of reducing a piece of meat to charcoal in moments.   Cooking on a propane grill it happened to me several times.   That is why I love my weber.

Steaks here are burnt on the outside raw on the inside>Texas style uncovered,Roasts are covered Pork steaks uncovered Kinda like whatever floats yer boat crusty outside or not
 Del we do sousvide with tatters lots carrots,onion an tatter with a herb an pat a butter.I however switch the liquid to oil then because it holds heat better and a staedy temp is easier kept with oil than water.
 I made a post awhile back about a seal a bag machine and cooking anything in the sealed bag sousvide. Its different and a great change in flavors an textures.

[Bobberineyes]

Great idea with the oil dew2, I might have to add a sous vide contraption to my arsenal of cookware. That didn't sound good coming from a fella did it...

[dew2]

Great idea with the oil dew2, I might have to add a sous vide contraption to my arsenal of cookware. That didn't sound good coming from a fella did it...

No need to buy a specialty immersion cooker!!!! Just use yer deepfrier if it has adjustable temp dial,Then use a candy thermometer for close to exact temp readings of oil or water.Oil holds steadier temps where water drops fast once a item is submerged.We tried pork steaks (once) OFFTA greasy an limp!! I like burnt pork fat!!

[delcecchi]

I use the anova circulator...

It even does wifi and has an app. 

http://anovaculinary.com/

[dew2]

I use the anova circulator...

It even does wifi and has an app. 

http://anovaculinary.com/

OH WEE Del thats one fancy device!! We have cupboards full of cook devices an gettin older so we stick to basics that are onhand. We only do submersion maybe 6-8 times a year for a change.If we were 20-30 years younger we may have something that advanced!
 It is a fine way to cook certain foods!!

[delcecchi]

I'm 69.  How the heck old are you?   Try something new...

[Dotch]

Yes and it would help to be retired in order to have that much free time to fart around with something like that! 

[glenn57]

To each his own.   Bacon and potatoes not suitable for sous vide, for sure. 

A limited amount of flare up is ok, and probably still happens with the lid on.  But I have also had self sustaining massive flares capable of reducing a piece of meat to charcoal in moments.   Cooking on a propane grill it happened to me several times.   That is why I love my weber.

Steaks here are burnt on the outside raw on the inside>Texas style uncovered,Roasts are covered Pork steaks uncovered Kinda like whatever floats yer boat crusty outside or not
 Del we do sousvide with tatters lots carrots,onion an tatter with a herb an pat a butter.I however switch the liquid to oil then because it holds heat better and a staedy temp is easier kept with oil than water.
 I made a post awhile back about a seal a bag machine and cooking anything in the sealed bag sousvide. Its different and a great change in flavors an textures.

how to you cut steaks outta skunks possum and raccoons???????????????

[dew2]

To each his own.   Bacon and potatoes not suitable for sous vide, for sure. 

A limited amount of flare up is ok, and probably still happens with the lid on.  But I have also had self sustaining massive flares capable of reducing a piece of meat to charcoal in moments.   Cooking on a propane grill it happened to me several times.   That is why I love my weber.

Steaks here are burnt on the outside raw on the inside>Texas style uncovered,Roasts are covered Pork steaks uncovered Kinda like whatever floats yer boat crusty outside or not
 Del we do sousvide with tatters lots carrots,onion an tatter with a herb an pat a butter.I however switch the liquid to oil then because it holds heat better and a staedy temp is easier kept with oil than water.
 I made a post awhile back about a seal a bag machine and cooking anything in the sealed bag sousvide. Its different and a great change in flavors an textures.

how to you cut steaks outta skunks possum and raccoons???????????????

Why you #@$$.I can offer you, an you only a rack of muskrat ribs

[glenn57]