Sous Vide Fajitas

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rexster314
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Sous Vide Fajitas

Postby rexster314 » Thu Dec 06, 2018 12:51 pm

I normally get the sirloin flap meat that Costco sells, but got in the mood for fajitas the other day and no Costco meat in the fridgidaire. Local HEB was the answer, but their non-tenderized fajita meat has always been tough in the past. What to do? Since we planned on the meal for the next day, I broke out the Anova cooker, seasoned up the fajita meat with Bolner's Southwest Fajita rub after trimming the membrane and fat off the meat.
Into the bath at 135 for 12 hours.
Next day, out of the bath, put in the 33deg meat keeper for several hours then unpackaged, dried out the meat, then onto the K/A gasser searing burner.
Let me tell you, the meat was wonderfully cooked, nice and pink in the middle with a great sear to finish off the meat. Tender like a prime rib and something that seriously needed a flour tortilla wrapped around the meat goodness.
I think I'll be doing all our fajitas this way from now on
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Re: Sous Vide Fajitas

Postby GTR » Thu Dec 06, 2018 1:04 pm

I have the same cooker but never thought of doing fajitas. One more thing on the sous vide list.
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Re: Sous Vide Fajitas

Postby TwoGuysBBQ » Thu Dec 06, 2018 4:37 pm

interesting, I would like to see pictures of the process and your cooker.

Sounds Delicious :chef:
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Re: Sous Vide Fajitas

Postby rexster314 » Thu Dec 06, 2018 5:56 pm

TwoGuysBBQ wrote:interesting, I would like to see pictures of the process and your cooker.

Sounds Delicious :chef:


Nothing exotic. Just your typical vacuum sealed bag with seasoned fajita meat, cooked in a 12 qt stock pot using an Anova sous vide tool at a temperature of 135 for 12 hours. Then unbagged, seared on my gas grill that also cooked the meat to around 160 or so with perfect grill marks. I'm thinking I might go for 10 hours next time. Meat wasn't mushy at all however.
7 Foot X 20" Pipe BBQ pit with offset firebox
KitchenAid 8 burner 88,000 btu Gasser
Masterbuilt 40" Sportsman Elite gasser
PK All Aluminum Charcoal Grill
2 MES 40" smokers
PK360 Grill
Vacmaster 320 Vacuum Chamber Sealer
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Re: Sous Vide Fajitas

Postby Smoking Piney » Thu Dec 06, 2018 7:04 pm

I don't sous vide, so this sounds like LOTS of work and time.

Is the result that much better than a well cooked meat in a fraction of the time?
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Re: Sous Vide Fajitas

Postby Chasdev » Fri Dec 07, 2018 6:50 am

Sous Vide is easy peasy and the water heater is not expensive at all.
Everyone by now should have a vac sealer and the rest is just dropping the bag in warm water and waiting.
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Re: Sous Vide Fajitas

Postby rexster314 » Fri Dec 07, 2018 11:22 am

Smoking Piney wrote:I don't sous vide, so this sounds like LOTS of work and time.

Is the result that much better than a well cooked meat in a fraction of the time?


Quite obviously I'm not recruiting new sous vide users, and am not selling anything. Well cooked meat doesn't mean it's tender. A well cooked eye round roast can be tougher than shoe leather. A sous vide eye round roast then properly seared, can be more tender than a ribeye roast.
We plan usually a day ahead what we want for dinner the next day. So putting a bag of meat into a pot of steaming water is no work at all. I would normally grill the meat before eating it, so that's a non-issue.
7 Foot X 20" Pipe BBQ pit with offset firebox
KitchenAid 8 burner 88,000 btu Gasser
Masterbuilt 40" Sportsman Elite gasser
PK All Aluminum Charcoal Grill
2 MES 40" smokers
PK360 Grill
Vacmaster 320 Vacuum Chamber Sealer
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Re: Sous Vide Fajitas

Postby Txdragon » Fri Dec 07, 2018 9:21 pm

rexster314 wrote:
Smoking Piney wrote:I don't sous vide, so this sounds like LOTS of work and time.

Is the result that much better than a well cooked meat in a fraction of the time?


Quite obviously I'm not recruiting new sous vide users, and am not selling anything. Well cooked meat doesn't mean it's tender. A well cooked eye round roast can be tougher than shoe leather. A sous vide eye round roast then properly seared, can be more tender than a ribeye roast.
We plan usually a day ahead what we want for dinner the next day. So putting a bag of meat into a pot of steaming water is no work at all. I would normally grill the meat before eating it, so that's a non-issue.


I'm a fan of the technique also. You're ok in my book!
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Re: Sous Vide Fajitas

Postby Smoking Piney » Sat Dec 08, 2018 2:24 pm

Rexter,

I've been curious of the method for a while now and I'm by no means bashing it. If it can make a round roast as tender as a rib eye roast, I'm in! :D

I have a birthday coming up. Maybe some sous vide gear....... :D
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Re: Sous Vide Fajitas

Postby spacetrucker » Sat Dec 08, 2018 8:44 pm

Ok I'm reading and looking on the www.... how do we get around the bacteria growth problems that occur between 40 and 140 degrees if we are cooking at 130 degrees? respectfully asked... :happ:
I am curious and not afraid to give this a whirl...
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Re: Sous Vide Fajitas

Postby Chasdev » Sun Dec 09, 2018 7:06 am

https://www.kamadoguru.com/topic/32915- ... formation/

You may have to become a member to read it but all your concerns along with tons of "how to" info is there..
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Re: Sous Vide Fajitas

Postby rexster314 » Sun Dec 09, 2018 12:59 pm

spacetrucker wrote:Ok I'm reading and looking on the http://www.... how do we get around the bacteria growth problems that occur between 40 and 140 degrees if we are cooking at 130 degrees? respectfully asked... :happ:
I am curious and not afraid to give this a whirl...

It's a matter of time and temperature
In that span of temps, a longer time in the bath will pasteurize the meat
7 Foot X 20" Pipe BBQ pit with offset firebox
KitchenAid 8 burner 88,000 btu Gasser
Masterbuilt 40" Sportsman Elite gasser
PK All Aluminum Charcoal Grill
2 MES 40" smokers
PK360 Grill
Vacmaster 320 Vacuum Chamber Sealer
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rexster314
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Re: Sous Vide Fajitas

Postby rexster314 » Sun Dec 09, 2018 1:03 pm

Smoking Piney wrote:Rexter,

I've been curious of the method for a while now and I'm by no means bashing it. If it can make a round roast as tender as a rib eye roast, I'm in! :D

I have a birthday coming up. Maybe some sous vide gear....... :D


A big chunk of round roast, bathed in a sous vide for 12 hours or so will make you think you're eating a prime rib. Eye round roasts do well in sous vide as well, turning out nice bright pink color after 12 hours or so.
The finishing touch is either searing the meat in a screaming hot iron skillet with a little olive oil, a once around on a sear burner on a gas grill, or a Searzall attachment on a propane torch. I use the Searzall because using it instead of the other options only sears the outside, and doesn't leave a gray ring around the meat like some of the others do.
7 Foot X 20" Pipe BBQ pit with offset firebox
KitchenAid 8 burner 88,000 btu Gasser
Masterbuilt 40" Sportsman Elite gasser
PK All Aluminum Charcoal Grill
2 MES 40" smokers
PK360 Grill
Vacmaster 320 Vacuum Chamber Sealer
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Re: Sous Vide Fajitas

Postby spacetrucker » Sun Dec 09, 2018 1:34 pm

Chasdev wrote:https://www.kamadoguru.com/topic/32915-useful-sous-vide-information/

You may have to become a member to read it but all your concerns along with tons of "how to" info is there..

read it fine, lost of good links and info for the curious mind to "cypher"...

does anyone have a particular brand name of gizmo they recommend? I may have to twist off and try this... :chef:
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Re: Sous Vide Fajitas

Postby Chasdev » Sun Dec 09, 2018 3:03 pm

I've got an Anova which cost under $200 a year ago, I just looked on Amazon and the same one is $114 with quite a handful of them for under 1 bill.

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