Sous vide is really great just because you don’t have to pay attention to it. Also, I use a torch to sear after sous vide. Pat dry and then hit it with the “searzall”. Absolutely perfect for steaks and now I’m gonna try it on fajitas
My wife surprised me with these seasonings and said “you have to check out this channel.” I used this marinade recipe on a flank steak and chicken breast for an hour and a half. Grilled over mesquite lump charcoal. Best fajitas we have ever had. No question. Trying the smoked carnitas recipe tomorrow. Much love from north East Texas. New favorite channel.
Ive found that when it comes to sous vide, especially with thinner cuts of meat, it helps to stick em in the fridge and bring down the core temp to atleast room temp before patting em dry and searing them. This gives you a lot more time to get the perfect sear without overcooking.
@@jonathanbautista30 I doubled it as his recipe was for 2 lbs. Another thing I did was I bought pre-tenderized fajitas. I think that really made a big difference in the flavor and texture.
What a lovely video!! I don’t have a sous vide system. I learned how to tenderize tougher meat from my Brazilian and Puerto Rican step mother when she tenderized meats for churrasco for parties. We put skirt steak and other tougher cuts in foil pans on top of about an inch of rock salt, and then covered the meat with another inch of rock salt and let the meat sit in the salt for 30 minutes per pound. Once the meat was finished sitting, the meat’s grain was so relaxed that its size was nearly twice its originally packaged size. After removing the meat from the salt pans, we then rinsed it off in the sink with cold water to rinse to the salt off and patted it dry with paper towels. The method didn’t add a ton of saltiness to the meat. Then we seasoned it and let marinade and the relaxed meat seasoned easier and was more flavorful. I still use this method for beef, especially, to this day 30 years later. It’s not the French way, yes, but it’s a good way for anyone who doesn’t want to, or can’t justify the expense of a sous vide system. My fiancé is from southern France and he makes a lot of things via the sous vide method and I hope to do the same too once we’re permanently living together. 😃😃
I've been doing sous vide for several years now and really enjoy it. I mostly use it on special occasions and Hollidays. On those days I don't even turn on the stove. It's all finished with a torch or in the oven .
When I do my sous vide fajitas, I cook them for 4 hours at 127*. It then allows me to not over cook it when I put them over the fire. I always add my marinade in the bag with the meat. I have a chamber seal so liquids are never an issue. Also, you really need to dry the meat off before putting over the fire and add some additional seasoning.
If you haven’t already, try sous vide brisket. 36 hours at 155° pat dry and chill overnight in fridge. Finish by putting in 275° smoker for 2-3 hours until desired internal serving temp is met. May sound like a lot of work but it’s mostly set and forget. No spritzing, wrap, unwrap, nor stall to overcome. Don’t have to babysit a smoker all day either. Pro tips: after trimming brisket, season como chingos with WOW and place in jumbo pleated sous vide bags. TRIPLE seal on both ends. Also apply a liberal layer of WOW on the top side of the brisket when placing into the smoker to establish the bark. I use a repurposed igloo ice chest for my sous vide cook container and can easily cook 3-4 full sized briskets at a time.
Bro I thought I was the only one who did this lol. I smoke for 4 hours first, then Sous vide , then finish on the grill. Cooked meat doesn't really absorb the smoke flavor.
@@downsouthlouisianavalid point about smoking first to absorb more smoke then sous vide. I use mesquite instead of post oak and find I get a pretty good smoke ring and flavor. But I’ll have to try your method too and see how noticeable a difference there might be. Thanks for the suggestion!
I have been using sous vide for several years. I would normally say two tips but not sure with grilling skirt steak but here it goes… SV loses a good bit of seasoning since it’s so juicy and much of it comes off in the bag. Basically SV needs to have more seasoning or… add a bit more after removing it. Secondly, traditionally SV needs to be patted dry before searing. Just like the control was not sitting on juice. Again though, the marinade steak was not dried either but I (and probably everyone else) have always patted the meat dry before searing whether on cast iron or over a flame with SV. So… I might try SV with a bit more seasoning (like always) and then pat it dry with paper towels, then sear. Hopefully it will have more of the flavor of the control but the tenderness of the marinade. It still probably can’t beat the marinade however. SV is great for consistency for some things but for fajitas, I might go with a more traditional as it isn’t that hard or more work. And…. My 3 year old Anova SV was only $100, not $400. 😎 Now I have to head out for some skirt steak.
Great explanation. I also SV my fajitas and steaks. I switched from skirt to flap meat, flank and hanger when I can find it. To me, Arnie’s marinade is too much of an acid bomb. I stay away from pickled, ceviche steak. Spot on, my SV machine was literally $100, no idea where he came up with $400. Essential kitchen appliance for me.
J AND j meat market in California near colorado river marinated the fajitas with lemon garlic onion powder AND orégano It Is the bomba gringos loved It roo
Always pat dry your sous vide meats before adding that crust. Skirt steak 2 hours at 135. Make a few ice cubes of your marinade and seal them in the bag. (Making ice cubes makes it easier aside to seal without a vacuum chamber). This way you get your citrus flavor still. And you can get a basic immersion circulator for under $50, not $400.
Yup, sous vide sometimes comes out underseasoned for us, too. Usually needs a little extra salt if nothing else. We use the vacuum bags for marinating, too. We think it helps push the flavor into the meat.
Yeah I agree Arnie. Try it again but add the marinade to the sous vide. They can’t be compared because they weren’t all seasoned the same way. That’s why the marinaded ones had more flavor.
Mexican Food is the best! I'm a Colorado Native & I'm to my husbands home town of Akron NY (45min east of Buffalo) soon & there is no Mexican food, so keep the recipes coming!! Can you post a Pozole, Carnitas & Carne Asada recipe pretty pleeeeease! ❤ P.S. I absolutely LOVE 😍 your videos & your mom is just ADORABLE! 😊
The first scene on the patio was kinda weird. The lighting was just so as to make me think it was one of those digital green screen backdrops😂. Thank you for grilling in all weather Arnie! It is -20°f here and that's too cold even for me. The coldest I've ever grilled in, is like -10 lol
With my sous vide in order to get much more tender meat you need to leave them in the water for a lot longer. 24-30 hours is a pretty good starting point.
Love your videos Arnie, you have taught me so much, i love following your recipes....My wife calls your channel Arnie Asada lol...Very clever, i bet that would make a great T-shit too...Keep being awesome brother👍👍
I think that using the marinade with the sous vide method would be money! And my sous vide only cost $99 as a cyber Monday deal. It's perfect, because you just "set it, and forget it!" Great video as always, and now I need to try the peanut salsa!
Hey Arnie! Howdy from North Texas! I sous vide my ribeyes and strip steaks. Always season with Fiesta brands “Texas Steak” and have great results when I pat em dry and reverse sear. I’m gonna have to order some of your seasonings and try em out. May God bless you and thank you for the videos. 👍
Great comparison. The sous vide steak spends less time over the coals, and will get less of the char grilled flavor, even if marinated more heavy. I hear you about more of a boiled flavor, that comes from steaming in the bag..
Good video… nice to see you representing frontera Tex-Mex foods from the RGV again. As a McAllenite, I appreciate you showing cooking techniques and also showcasing restaurants/eateries from the area.
Sometime try adding your marinade to the sous vide And cook it that way, Let it hang out in the counter for about 15 minutes to make sure you don't overcook it and hit it with a hard sear.
I love you videos! I'm an American living in Japan, absolutely jealous of all the good food you cook. Please put subtitles when you speak Spanish. I never too that in school. ☮
While hard to vacuum seal, I'd like to see the sous vide with the marinade. I use freezer ziplocks and use a clamp to keep them submerged when that''s an issue.
If both pieces of meat aren’t marinated equally it isn’t really comparing apples to apples. Sous vide would add to the tenderness, but of course you want the flavor. I personally like to undercook my sous vide 125F give or take, and then char it afterwards, but the fire needs to be way hotter. I use a fire chimney with a grill grate on top (it’s a real rager). Also dry off the outside of the meat prior to grilling the sous vide.
Your missing the whole point of the video, maybe my fault not getting it across well enough. The main question was whether or not a sous vide can tenderize a shoe leather tough piece of meat like inside skirt steaks, the answer is yes. Of course flavor and tender wins everytime.
Hey @ArnieTex noticed when you grilled the sous vide steak you mentioned they were at 135 for 6 hours however earlier on in the video when you put them in you said they were going to go for 130 degrees. If you can clarify which one is correct id love to know since id love to give this a try!
We have a Soviet machine and my wife is frugal and she didn't pay anywhere near $400.... As a matter of fact , she got hers on sale for a hundred and twenty five dollars , and they're now even less expensive than that. She does a mean chuck roast souvied. And yes, it's 20 something hours in water. I'm going to marinate and Soutside that...check it out, but thank you Arnie.
The key to Sous Vide is getting the seasoning correct. Also, my vacuum sealer has a marinade setting and a sous vide setting. Last, I got a sous vide wand for $50 and just use a 5 gallon bucket, so you don't have to spend $400. I got my bucket from an auto parts store. It has their logo on it, but it was free with purchase. My technique is to well season the meat, let it sit in the vacuum seal over night, again you need a quality vacuum sealer, that way you can wet seal your meat, the less expensive ones can't do that. I buy 8 pound pack of tri tips from Costco, marinade or season them differently, vacuum seal them , label them and freeze them and as I crave a particular steak, I grab it, sou vide it, then finish on the grill for char. I've been told my friends it's the best steak they have ever had. Great video, cousin, always amazing to watch.
I use a 32 or 48 qt cooler for ribs and brisket, takes a few hours to get hot. I do ribs and brisket at 170F. Need to cover with towels to keep in the heat and control evaporation. Brisket takes 48 hours. works great.
If you want a true, unbiased opinion you need to do a blind taste test. Difficult since you are the cook but definitely easy to do with more taste testers. Just label the meats 1,2 &3. I love skirt steak fajitas. It’s an item I buy frequently at our local carniceria here in the Rio Grande Valley, Mission, TX.
So having watched to 7min 18 seconds, I would say regardless of tenderness I would enjoy the marinade skirt more. There is Just more flavor going into the preparation than going into the sous vide version. Sous vide is a moist cooking environment much like a braise or a stew and will obviously tenderize by breaking down connective tissue but if you skimp on the flavors inside the bag it doesn't stand a chance in the flavor category. Now if you would have marinated both the sous vide and the "marinade" version I'd venture to say that the sous vide would be more tender and flavorful in the end but it really depends on time and temp.
Very important to go very light on the salt when sous vide and make sure to completely dry before sear. Trying to get a sear on a wet completely cooked piece of meat will overcook/dry it out. Too much salt in sous vide also dries out the meat. Use about 1/4 the salt as normal in marinade and add salt at end of cook.
At Webstaurant store online>>www.webstaurantstore.com/choice-2-burner-high-performance-butane-countertop-range-portable-stove-with-brass-burners/472BR23600.html
@@ArnieTex Thank you so much. So it’s two burners? Is there a reason you don’t use your stove? Does this plus the griddle on top give it a different taste or am I just confused? 🤣 I have four burners.. help. I’m new to cooking. 😔
My fajitas this weekend came out flavorful but tough. The only thing i did differently was cooked them longer past done. My thinking was that the cooking longer would break it down more. What gives?.
Gotta make sure to dry the meat after pulling it out of the sous vide bag. All the meat juices will make it harder to sear and end up cooking more than you planned.
In my professional opinion, I think that the control and sous vide were at a disadvantage because they didn't have any acid to increase flavor. Lemons and worcestershire sauce go a long way for flavor. This does however showcase the importance of marinating flavors into protiens to create better dishes. Thank you chef!
For apples to apples, use the same marinade in the sous vide to get the flavor of the marinaded one. Then you would have the same flavor but the added tenderness. Sou vide does not add flavor, it changes the texture as you noted. Actually I would just stick to what you know, grilling/smoking. Sous vide is a fad, grilling/smoking is tradition.
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Try using the marinade in the sous vide method and pat the meat dry before hitting the flame, you will be suprised!
Did not pat dry to be fair since the marinade doesnt get pat dried either but yes thats usually a better quicker char / crust.
Sous vide is really great just because you don’t have to pay attention to it. Also, I use a torch to sear after sous vide. Pat dry and then hit it with the “searzall”. Absolutely perfect for steaks and now I’m gonna try it on fajitas
I sous vide all my steaks. Don't be scared to season or add ingredients to the bag the meat is cooked in.
Vac Seal "Wet" setting! I think this would be killer :)
Gotta marinate and then sous vide
My wife surprised me with these seasonings and said “you have to check out this channel.” I used this marinade recipe on a flank steak and chicken breast for an hour and a half. Grilled over mesquite lump charcoal. Best fajitas we have ever had. No question. Trying the smoked carnitas recipe tomorrow. Much love from north East Texas. New favorite channel.
Ive found that when it comes to sous vide, especially with thinner cuts of meat, it helps to stick em in the fridge and bring down the core temp to atleast room temp before patting em dry and searing them. This gives you a lot more time to get the perfect sear without overcooking.
🙌👏👏. Agreed. Especially thin kits like what he is doing. Chilled inside will produce a better result.
Marinade, takeout, seal, then sous vide, and lightly season when you throw on the grill....That is how I have always done it, and it's fire!
Oh man....I'm hungry now! I work for FedEx and it makes me smile every time I see an American Pitmaster box going down the line!
I did the marinated fajitas this past Sunday. Made 4 lbs of beef and it was gone! Had so many compliments on the tenderness and flavor. Thanks Arnie!
Did you use the same ingredients/measurements he has in his caption to marinade 4 lbs of fajita? Or did you have to double/triple, etc?
@@jonathanbautista30 I doubled it as his recipe was for 2 lbs. Another thing I did was I bought pre-tenderized fajitas. I think that really made a big difference in the flavor and texture.
@@soccervideos7183 thanks for the response! I must've missed it during the video. Looking forward to grilling some fajita this weekend 🔥
What a lovely video!! I don’t have a sous vide system. I learned how to tenderize tougher meat from my Brazilian and Puerto Rican step mother when she tenderized meats for churrasco for parties. We put skirt steak and other tougher cuts in foil pans on top of about an inch of rock salt, and then covered the meat with another inch of rock salt and let the meat sit in the salt for 30 minutes per pound. Once the meat was finished sitting, the meat’s grain was so relaxed that its size was nearly twice its originally packaged size. After removing the meat from the salt pans, we then rinsed it off in the sink with cold water to rinse to the salt off and patted it dry with paper towels. The method didn’t add a ton of saltiness to the meat. Then we seasoned it and let marinade and the relaxed meat seasoned easier and was more flavorful. I still use this method for beef, especially, to this day 30 years later. It’s not the French way, yes, but it’s a good way for anyone who doesn’t want to, or can’t justify the expense of a sous vide system. My fiancé is from southern France and he makes a lot of things via the sous vide method and I hope to do the same too once we’re permanently living together. 😃😃
I've been doing sous vide for several years now and really enjoy it. I mostly use it on special occasions and Hollidays. On those days I don't even turn on the stove. It's all finished with a torch or in the oven .
When I do my sous vide fajitas, I cook them for 4 hours at 127*. It then allows me to not over cook it when I put them over the fire. I always add my marinade in the bag with the meat. I have a chamber seal so liquids are never an issue. Also, you really need to dry the meat off before putting over the fire and add some additional seasoning.
If you haven’t already, try sous vide brisket. 36 hours at 155° pat dry and chill overnight in fridge. Finish by putting in 275° smoker for 2-3 hours until desired internal serving temp is met.
May sound like a lot of work but it’s mostly set and forget. No spritzing, wrap, unwrap, nor stall to overcome. Don’t have to babysit a smoker all day either.
Pro tips: after trimming brisket, season como chingos with WOW and place in jumbo pleated sous vide bags. TRIPLE seal on both ends. Also apply a liberal layer of WOW on the top side of the brisket when placing into the smoker to establish the bark. I use a repurposed igloo ice chest for my sous vide cook container and can easily cook 3-4 full sized briskets at a time.
Bro I thought I was the only one who did this lol. I smoke for 4 hours first, then Sous vide , then finish on the grill. Cooked meat doesn't really absorb the smoke flavor.
@@downsouthlouisianavalid point about smoking first to absorb more smoke then sous vide. I use mesquite instead of post oak and find I get a pretty good smoke ring and flavor. But I’ll have to try your method too and see how noticeable a difference there might be. Thanks for the suggestion!
I have been using sous vide for several years.
I would normally say two tips but not sure with grilling skirt steak but here it goes…
SV loses a good bit of seasoning since it’s so juicy and much of it comes off in the bag. Basically SV needs to have more seasoning or… add a bit more after removing it.
Secondly, traditionally SV needs to be patted dry before searing. Just like the control was not sitting on juice. Again though, the marinade steak was not dried either but I (and probably everyone else) have always patted the meat dry before searing whether on cast iron or over a flame with SV.
So… I might try SV with a bit more seasoning (like always) and then pat it dry with paper towels, then sear. Hopefully it will have more of the flavor of the control but the tenderness of the marinade.
It still probably can’t beat the marinade however. SV is great for consistency for some things but for fajitas, I might go with a more traditional as it isn’t that hard or more work.
And….
My 3 year old Anova SV was only $100, not $400. 😎
Now I have to head out for some skirt steak.
Great explanation. I also SV my fajitas and steaks. I switched from skirt to flap meat, flank and hanger when I can find it. To me, Arnie’s marinade is too much of an acid bomb. I stay away from pickled, ceviche steak. Spot on, my SV machine was literally $100, no idea where he came up with $400. Essential kitchen appliance for me.
I'm so happy I found this channel. Easy to explain and follow, without going all complicated in a recipe book!! Thank you!!!
Yes, you’re right! Very precise in explaining !👍🏾
Great experiment, Arnie! It was nice to see you having your crew/family do the taste comparison as well. Thanks for sharing. 😃👍
Just did your Carne guisada recipe! It tastes amazing 👏
Thanks for that great feedback.
J AND j meat market in California near colorado river marinated the fajitas with lemon garlic onion powder AND orégano It Is the bomba gringos loved It roo
Always pat dry your sous vide meats before adding that crust. Skirt steak 2 hours at 135. Make a few ice cubes of your marinade and seal them in the bag. (Making ice cubes makes it easier aside to seal without a vacuum chamber). This way you get your citrus flavor still. And you can get a basic immersion circulator for under $50, not $400.
Yup, sous vide sometimes comes out underseasoned for us, too. Usually needs a little extra salt if nothing else. We use the vacuum bags for marinating, too. We think it helps push the flavor into the meat.
Whenever you sous vide beef it is essential that you dry before searing/charring. Cooling is also a good idea.
This is the first video I've ever watched from this guy. I'm 2 minutes in and I THINK HE IS GREAT ❤
Arnie is an absolute gem for sure. You're gonna love it.
Yup arnie has been in the game for a long time. He used to have a restaurant now he has his own line of bbq seasonings
@@dannymartinez8522 he was also in competitive smoking/BBQ
@juarezderrick9647 that too plus he knows alot of pitmasters
Yeah I agree Arnie. Try it again but add the marinade to the sous vide. They can’t be compared because they weren’t all seasoned the same way. That’s why the marinaded ones had more flavor.
I love spotting the HEB products in the video. I moved out of Texas and had to get better at cooking Mexican food. 😊
Can't beat tradition.
Mexican Food is the best! I'm a Colorado Native & I'm to my husbands home town of Akron NY (45min east of Buffalo) soon & there is no Mexican food, so keep the recipes coming!! Can you post a Pozole, Carnitas & Carne Asada recipe pretty pleeeeease! ❤ P.S. I absolutely LOVE 😍 your videos & your mom is just ADORABLE! 😊
ARNIE all 3 fajitas look delicious congrats 🍾🎈🎊🎉 god bless you and your family
The first scene on the patio was kinda weird. The lighting was just so as to make me think it was one of those digital green screen backdrops😂. Thank you for grilling in all weather Arnie! It is -20°f here and that's too cold even for me. The coldest I've ever grilled in, is like -10 lol
Arnie...what about marinading first then throw it in the bag to sous vide to temp then grill???
Sounds to me like the best method. Best of all worlds.
Yes thats next
Hit the sous vide with the seasonings again before the grill.... I do that with my ribeye before the sear... enjoyed the video!
Thanks for sharing have a joyful and heavenly good day
For tenderizing tough meats use bacon soda a teaspoon for every pound or so
With my sous vide in order to get much more tender meat you need to leave them in the water for a lot longer. 24-30 hours is a pretty good starting point.
Love your videos Arnie, you have taught me so much, i love following your recipes....My wife calls your channel Arnie Asada lol...Very clever, i bet that would make a great T-shit too...Keep being awesome brother👍👍
I think that using the marinade with the sous vide method would be money! And my sous vide only cost $99 as a cyber Monday deal. It's perfect, because you just "set it, and forget it!" Great video as always, and now I need to try the peanut salsa!
Arnietex is the best! Love the content and the channel! The OG seasoning is awesome! I use it on everything!
I’m thinking add the marinade to the SV bag next time. Bound to add flavor.
Hey Arnie! Howdy from North Texas! I sous vide my ribeyes and strip steaks. Always season with Fiesta brands “Texas Steak” and have great results when I pat em dry and reverse sear. I’m gonna have to order some of your seasonings and try em out. May God bless you and thank you for the videos. 👍
Marinade and sous vide, then cool. Remove from sous vide bag, pat dry, season, and grill at high heat until it gets back to temperature.
Great comparison. The sous vide steak spends less time over the coals, and will get less of the char grilled flavor, even if marinated more heavy. I hear you about more of a boiled flavor, that comes from steaming in the bag..
I tried your recipe and my family loved it !!! Hi from Coachella CA !!
You should marinade the sous vide one. Game changer!
My mouth is watering😍
Marinade was so good!!!
I love what you do and these fajitas look awesome!
Good video… nice to see you representing frontera Tex-Mex foods from the RGV again. As a McAllenite, I appreciate you showing cooking techniques and also showcasing restaurants/eateries from the area.
Thank u, its great to hear from a fellow rgv / McAllen friend, I enjoy sharing the food we all grew up w, cheers
Perfect timing I’m making fajitas this weekend.
This video was out of the park home run!! Thank you!!
El tío Arnie es el más chingón para estos jales
Have to stick with the classic way. Marinade all day, every day. Can't beat that explosion of flavor.
Sometime try adding your marinade to the sous vide And cook it that way, Let it hang out in the counter for about 15 minutes to make sure you don't overcook it and hit it with a hard sear.
Arnie is the best fajita Mexican in the world 🌎
Good comments already… but I also re-season after Sous vide. So pat dry, cool so you can sear longer, season then grill
Going to try this tomorrow just trying to see how it is going to play out brought a barrow pit first time oh well
Man Arnie, I wish you were my neighbor!
I love you videos! I'm an American living in Japan, absolutely jealous of all the good food you cook. Please put subtitles when you speak Spanish. I never too that in school. ☮
While hard to vacuum seal, I'd like to see the sous vide with the marinade. I use freezer ziplocks and use a clamp to keep them submerged when that''s an issue.
I have a chamber vac, I will try that soon
If both pieces of meat aren’t marinated equally it isn’t really comparing apples to apples. Sous vide would add to the tenderness, but of course you want the flavor. I personally like to undercook my sous vide 125F give or take, and then char it afterwards, but the fire needs to be way hotter. I use a fire chimney with a grill grate on top (it’s a real rager). Also dry off the outside of the meat prior to grilling the sous vide.
Your missing the whole point of the video, maybe my fault not getting it across well enough. The main question was whether or not a sous vide can tenderize a shoe leather tough piece of meat like inside skirt steaks, the answer is yes. Of course flavor and tender wins everytime.
Hey @ArnieTex noticed when you grilled the sous vide steak you mentioned they were at 135 for 6 hours however earlier on in the video when you put them in you said they were going to go for 130 degrees. If you can clarify which one is correct id love to know since id love to give this a try!
Arnie you are outstanding. Looks great
Great video Arnie. Thanks!
Can't wait for the collab with Guga!!
Wow l like it. Thank you.
Can you show us how to make homemade tortilla chips?
Yes stay tuned,, thats getting recorded next week, after edits its another month, stay tuned.
Cooking sous vide usually requires a little more seasoning but I prefer cooking over a flame.
We have a Soviet machine and my wife is frugal and she didn't pay anywhere near $400.... As a matter of fact , she got hers on sale for a hundred and twenty five dollars , and they're now even less expensive than that. She does a mean chuck roast souvied. And yes, it's 20 something hours in water. I'm going to marinate and Soutside that...check it out, but thank you Arnie.
Always pat it dry first before searing, otherwise you are just boiling or steaming trying to get a sear. ❤
ArnieTex, Love the videos! I want tacos for every meal!!! Question, do you think the meat tenderizer works as well in a marinade as it does dry?
The key to Sous Vide is getting the seasoning correct. Also, my vacuum sealer has a marinade setting and a sous vide setting. Last, I got a sous vide wand for $50 and just use a 5 gallon bucket, so you don't have to spend $400. I got my bucket from an auto parts store. It has their logo on it, but it was free with purchase.
My technique is to well season the meat, let it sit in the vacuum seal over night, again you need a quality vacuum sealer, that way you can wet seal your meat, the less expensive ones can't do that.
I buy 8 pound pack of tri tips from Costco, marinade or season them differently, vacuum seal them , label them and freeze them and as I crave a particular steak, I grab it, sou vide it, then finish on the grill for char.
I've been told my friends it's the best steak they have ever had.
Great video, cousin, always amazing to watch.
I use a 32 or 48 qt cooler for ribs and brisket, takes a few hours to get hot. I do ribs and brisket at 170F. Need to cover with towels to keep in the heat and control evaporation. Brisket takes 48 hours. works great.
Vacuum sealer isn't mandatory. Google the water displacement method.
If you want a true, unbiased opinion you need to do a blind taste test. Difficult since you are the cook but definitely easy to do with more taste testers. Just label the meats 1,2 &3. I love skirt steak fajitas. It’s an item I buy frequently at our local carniceria here in the Rio Grande Valley, Mission, TX.
So having watched to 7min 18 seconds, I would say regardless of tenderness I would enjoy the marinade skirt more. There is Just more flavor going into the preparation than going into the sous vide version. Sous vide is a moist cooking environment much like a braise or a stew and will obviously tenderize by breaking down connective tissue but if you skimp on the flavors inside the bag it doesn't stand a chance in the flavor category. Now if you would have marinated both the sous vide and the "marinade" version I'd venture to say that the sous vide would be more tender and flavorful in the end but it really depends on time and temp.
SI ESTAS BIEN PAPI CHULO MI ARNIE!! BUEN VIDEO.
Arnie, you are the best!!! What do you think about substituting beer for the 8 oz. of water in your marinade?
i've tried beer marinades, just not my cup of tea err um marinade lol. Thanks
@@ArnieTex Thanks. Keep up the great work!
Very important to go very light on the salt when sous vide and make sure to completely dry before sear. Trying to get a sear on a wet completely cooked piece of meat will overcook/dry it out. Too much salt in sous vide also dries out the meat. Use about 1/4 the salt as normal in marinade and add salt at end of cook.
That peanut salsa .. I have the feeling if i eat it , it will give me chorro!!!
I'm not crazy over lemons so would limes work okay for this marinade?👍🏼
Looks super cool and delicious😄👍
Great video and experiment. Six hours in a sous vide is a long time. Did the meat get mushy after being in the sous vide that long?
Not mushy at all, maybe 3-4 more hours would be even better.
Thanks for letting the Led out
Just add that marinade into the sous vide bag. Boom!
The issue is the different flavor profiles. If u would have used the marinate with the sous vide, there would b no question sous vide was the winner.
We'll soon find out so stay tuned but still 400 bucks buys alot of meat haha.
Mamalon carnal Saludos y bendiciones
Arnie. Where did you buy the black thing that cooks your food underneath your griddle? In all your kitchen videos. I want the exact one.
At Webstaurant store online>>www.webstaurantstore.com/choice-2-burner-high-performance-butane-countertop-range-portable-stove-with-brass-burners/472BR23600.html
@@ArnieTex Thank you so much. So it’s two burners? Is there a reason you don’t use your stove? Does this plus the griddle on top give it a different taste or am I just confused? 🤣 I have four burners.. help. I’m new to cooking. 😔
My fajitas this weekend came out flavorful but tough. The only thing i did differently was cooked them longer past done. My thinking was that the cooking longer would break it down more. What gives?.
great test thanks
That smoke has always been following me too 😂
Gotta make sure to dry the meat after pulling it out of the sous vide bag. All the meat juices will make it harder to sear and end up cooking more than you planned.
Awesome I like your cooking! Were u get get that grill? I like it
Thats from Propits bbq store in Edinburg
I was at Costco today and looked for this skirt steak and they didn’t have it. I’ll check my local butcher next.
Levi that's a clean ass jacket you got there bro, great video btw
9:25 I don't speak Spanish but he was saying the smoke follows him whatever he does, right?
My first thought is marinated and grilled is better
Id go with the marinade as well. Ive done sous vide, just doesnt do it for me. The grill? The hotter the better!
you should try sous vide on the marinated one next
Thats the plan, tnx
I like your grill, what kind is it? Where can I get one?
Smoke follows beauty.😂
Es que el humo sigue a los bonitos… Hahahahaha… Eso siempre lo decía mi jefe…
Mi jefe tambien jaja
What was the beginning of the marinade jus water??
In my professional opinion, I think that the control and sous vide were at a disadvantage because they didn't have any acid to increase flavor. Lemons and worcestershire sauce go a long way for flavor. This does however showcase the importance of marinating flavors into protiens to create better dishes. Thank you chef!
Have you tried to marinate and then sous vide?
I need a beer too😜
Traditional will win every time. They are just wevwon . Hope I spelled that right.
no you misspelled it lol
@@ArnieTex Spanish is just from my construction work. Lol
For apples to apples, use the same marinade in the sous vide to get the flavor of the marinaded one. Then you would have the same flavor but the added tenderness. Sou vide does not add flavor, it changes the texture as you noted. Actually I would just stick to what you know, grilling/smoking. Sous vide is a fad, grilling/smoking is tradition.
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