WannabeOwner
Well-Known Member
Overrated
I did over-charcoal "forever", given it up in favour of sous vide (well ... might finish over very hot coals ... but normally just use air fryer on Max Crisp at 240C)
to much work
Bag it, put it in the water bath, forget about it. That's a lot less work IMHO than getting the charcoal lit, waiting for it to come up to temperature, and then tending to the coals etc. Mind you the "cook for 3 days" ones are a faff ... mainly because I am not organised and only start when "Guests are due shortly"
if you want a perfect temperature and like your steak looking very pink inside but cooked
Yup, that's true. It definitely needs some help for "browning". I used to use a heavy pan, but that was faff and I didn't think the outcome was good (white hot coals was better, but I rarely bothered with that ... and then I got an Air Fryer ...
They used to complimentary about my BBQ meat, they definitely think that the sous vide is better. Might have something to do with marinade effect and so on, rather than just the cooking.
I had a water bath some years ago - cheap and cheerful to see if we would get on with it. Hard to maintain temperature etc. etc. but then treated myself to a new-style immersion-stick thingie and that just does the job.