I’m not sure if we are supposed to stick with the topic of the OP or not but I’m going in a different direction. I’m late to the sous vide game, just got one about two months ago. This afternoon I going to sous vide 2” filets. Going for medium rare+ 133 degrees for 3 hours. I’ll be finishing on the grill. I have finished a brisket on the grill with great results. This is where it gets different. I have a small solid cast iron grill that has the shape of a Weber grill. I’m also a blacksmith and this is what changes things. My little grill has an opening to clean out the ashes at the bottom. I have a hand crank blower for my blacksmith forge. I put the pipe from the blower to this hole in the bottom of the grill. After getting the coals going in a chimney starter I dump them in the grill. I can then crank the blower and get the coals and grate of the grill up to about 1,800 degrees. Then throw the meat on and continue to crank the blower. It only takes about 6 or 7 cranks or 10 seconds on each side to get a beautiful crust on whatever meat I’m cooking.
Have a great weekend. Stay safe and no drinking and driving. Stay out of trouble, remember the Judge won’t be back until Tuesday.
This thread is about all things cooking/eating/food; there’s no requirement to stick to the OP theme, and we go all over the place.
Speaking of hot metal, my husband happened to see a new item that Lodge is offering; a combination wok-like pan and grill/griddle. It looks very versatile for camping/campfire cooking:
https://www.youtube.com/watch?v=THTE7erNWfU