We went there this afternoon, and I bought 7 1/2 lbs of farm raised goodness I always portion it out for my breakfastās (nothing is better, or burns longer for me, than Salmon and eggs ) I did set aside about 24 oz for our dinner tomorrow nightā¦ 16oz for me, and 8oz for my GFā¦ So that left a dozen 8 oz portions for my breakfastās
So on the Ribeyes, they did have some with a little better marbling, but those were $12 a lbā¦ Then I saw these for $9.50 a lb. Told my GF, Iād BBQ the biggest one for me tonight, and the smallest for herā¦ Then, Iām putting the spare one in the freezer, so the next time she tells me, āWell Iāve already eaten, so you can have whateverā¦ā Bam ! Iām having Ribeye again
Sheās actually not a huge red meat eater. I have to catch her from giving half of her steak to the dogs ! Iām like, hey, this big dogs right here will eat that ! Lol
To be honest, I used to have a membership to Costco, and it was pretty much exactly the same, with selection and similar pricesā¦
But I had to pay $55 a year for that, whereas with Samās Club, my parents just added me onto their membership, so āfreeā was a much better deal lol
We have the Premium members at Costco, that we pay like $110 a year for; but gets us two cheques back (one in Jan and one in June) both are always over $100, so more than pays for itself that way.
The card I get gives us 4% rebate back from everything we buy at Costco, and 2% back on everywhere else we use the card, as it is also a credit card. So I have some bills going on it as well, like our Cable/landline phone and internet, etc.
I sous vide mine for a few hours at 133. Itās cooked a perfect medium rare.
Then I EITHER toss it quickly on a hot grill, OR I hit it with a TORCH! Yum.
BTW, great money saver. Buy a chuck roast (Poor mans ribeye)ā¦ Sous vide it for 72 - 96 hours at 133 (the longer the more tender, I would start at 48 and go up. In fact, how I found 72 was that I cut the roast into 4 bags/servings, and put it in for 48hrs, took the first one out, and tried it. NOPE, too tough. the 72 was good. The 96 ate like a ribeye!
Well hey, to be honest, Iād never even heard about Sous videā¦ So I had to look it up. Very interesting. Iām definitely going to have to try this
After the cooking with Sous vide, our BBQ is super easy to fire up (gas) and it gets really hot quicklyā¦ Perfect for a quick browning. But I have a torch too
Oh, can you / do you ever use a marinade while doing the Sous vide process ?
Chris, I am carnivore by force (I cannot tolerate much, even in the way of seasonings).
So I do NOT marinade with it, but you can!
You can take 2 approaches, because you will have a food saver (vacuum packer), and you can do a QUICK Marinade in a vacuum glass container! This means you donāt need to do it for as long, take that out of there, and vac pack it for the sous vide, where it will cook in its juices.
But you can also pour the liquid in the bag, it just makes it hard to vac pack, so you will end up with a little air in there. Or you can find a zip-lock freezer bag and use the archimedes technique (Bing It). OR, even better freeze the marinade into ice cubes!!!
Then vac pack them with the food. I would freeze mine, round edges into the bag, sharp edges against the meat. And vac pack.
I did effectively this with butter for shrimp. And Sous Vide shrimp ALONE is worth the machine cost. BTW, 24hrs of Sous Vide is like 30 cents of electricity if you have an insulated/covered container.
Now, due to the INFUSION while cooking, I would use LESS Marinade, because it will soaking in it while cooking. I also use MORE dry seasoning than usually, because in this case it melts into the juices that leave the meat, and kind of dilute themselves. So, with dry seasoning, I find it hard to over season, but be careful with a marinade.
And here is the best part. You can test 2-3 different things FAIRLY because they all get the same cooking!!!
We do a process of SHOP, Season and Vac Pack, Freeze and Fridge. We waste 99% less meat these days because we always cook it up. I have some chicken legs ready to go, sitting in the freezer at their end of life. I can now buy in bigger bulk with Less Fear!
Hey Kirk, okay, so now Iām all sucked into the whole Sous Vide thingā¦ watched about 10 videos on itā¦ fixing to buy a Sous Vide machine (best one ? Value ?) and I need a vacuum sealerā¦
Iāve just heard nothing but rave reviews on the process Pretty excited to try it !
Its super easy to cook.About the only way you can mess it up, it to over cook it. So basically, while its cooking, you can take a fork and pull it apart a little bit. When it is done, it will change from a clear-ish orange red, to a more opaque, lighter orange-tan color And I wouldnāt go too crazy on the seasonings. Salmon has so much great flavor on its own, you donāt want to drowned it out with additional seasonings (IMPO) Id just go with a little salt and pepper.
Or a light marinade in Soy Sauce.
But then again, reading about this whole Sous Vide that Kirk posted above, I might end up doing this in the future insteadā¦ and then, no way to overcook it
Yeah, YouTube: Sous Vide Everything does a great job. DO NOT put butter with your steak when you Sous Vide (He learned later on, it waters down the meat flavor). But certainly do it with Shrimp!
Okay I have 2 of them. I donāt like the super high tech ones (That require a cell phone). Accept that you will own 2 of them (because you will need to make something for 96 hours and it will be at the wrong temperature). Also vegetables need to be really hot for a really long time.
So, the first one doesnāt matter as muchā¦ You will buy another. Here is EVERYTHING I bought that I am happy with. I recommend itā¦
This weighs things down (IMportant, floating bags are not cooking well) I often put this upside down in the water to keep the meat from floating up!
This is my BACKUP Sous Vide (it is cheaper but much noisier than the other below)
You need something to keep the A/C from cooling down your water! I put this around my plastic container, and I put a towel on the top piece.
Thatās the container I useā¦
The lid I use (I had to cut the hole bigger for that unit, easy with good scissors)
Good Book on Sous Vide:
My Favorite Sous Vide Stick (The one I use first):
This is a cheaper way to buy the Food Saver Bags, and their box/cutter is way easier than using scissors. ALWAYS Waste a couple of inches on the bags. ALWAYS Fold the top of the bag INSIDE OUT. Always completely prep your bags BEFORE you season and touch your meat.
I am a bit of a germ-a-phobe, and I will wear nitrile gloves when handling my food. I make my bags first, seal the bottom (twice), and fold the open part so that NO LIQUID gets on the part I need to seal (very important). I seal the second end twice as well! Just to be safe. If it has sharp bones, I will DOUBLE bag it. But that is rare. I avoid bones like that. LOL
and the FoodSaver I use:
it comes with enough bags to get you startedā¦
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I like my steak Medium Rare (133 degrees).
I do Ribeye for abut 4hrs. The great thing is that you can cook it for an extra hour an not hurt it.
Also, you can POUR OFF your juices into a container, put it in the fridge and use it to make your bone broth!!! (Do not waste that juice. I will sometimes DRINK IT! Straight up, it is super flavorful) I Cut a slit at the top of the bag, POINT one corner down into a container and cut the corner a bit so it drainsā¦ We use that as our Aus Jus when we do Prime Rib.
Chicken cooked this way is JUICY. I do the drumsticks at 155 for a few hours to break down the tough stuff. Some times I finish them in an AIR FRYER.
I do a lot with sousvide too @CaptainKirk and use much of the same techniques you do. A vacuum sealer is the best. Buy bulk meats, cut or portion, salt and vacuum then freeze for sousvide. I have pretty much stopped marinading meat except occasionally for sousvide and stick with salt only before bagging. Then the meat can be purposed for anything from a stir fry to blackened in a skillet with Cajun spices or whatever you want. I never add fat to the packages anymore as the fat doesnāt penetrate the meat and tends to suck flavors from the meat. I also never pre sear as you always want to do it after cooking for the least grey overcooked areas and best flavor. I do my cooks mostly in a 16qt. stock pot, a 5 gallon plastic bucket lid fits the top perfectly and I made a cut out for the sousvide pod. I use an older version of the same pod you are using when they were branded as āSousSmartā. I like the simplicity of the model as there arenāt many things to malfunction. Itās been under heavy use weekly for three years and itās still going strong. Itās the best.
@JRS08 precooked sousvide meats are a great option. In fact you can do a massive cook, the stuff sealed in the bags store longer than raw meats under refrigeration. You can also freeze precooked packages for heat and eat.
@FishChris I have only gotten to shop at Samās a couple of times years ago. What I liked about it over Costco is that they carried normal sized packages of things too. You didnāt have to commit to a 10 lb. package of sausages or a gallon jug of mayo.
@CaptainKirk I live alone and enjoy other meats too, with those giant ass packages I have to eat them more often than I like to keep them from going bad, I donāt eat metric tons of food at a meal anymore!
Yeah, but with a Food Saver, you can buy, seal and freeze.
Thaw in cold water is the fastest way to thaw the frozen items.
Plus you work around food all the time. I end up with too much food because I only eat MWFā¦ So I sometimes forget 3 types of meat, with leftovers is like 3 weeks of food. LOL. A chuck roast lasts all week!
My neighbor and I laugh a lot because we eat better than ever, and overall, we spend far less money on food! (Yesterday I ate 35.00 worth of salmon for my meal, so that is an exceptionā¦ But fish doesnāt fill me up, unless I get 2-2.5 lbs of itā¦ Then it does!)
I always portion it out for my breakfastās (nothing is better, or burns longer for me, than Salmon and eggs 
) I did set aside about 24 oz for our dinner tomorrow nightā¦ 16oz for me, and 8oz for my GFā¦ So that left a dozen 8 oz portions for my breakfastās 
