Page 30 - Sous Vide Que

Always leave the lid open so the IR is focused on one side and flip
. With the lid closed, warm air will attack the top and it can overcook the food. By leaving the lid off and flipping the food often, you allow much of the energy built up in the surface layer facing the IR to bleed off into the air when you flip, rather than push its way to the center of the food. In a few minutes, you have an extraordinarily tender steak, with a nice crisp complex sear, and a little smoky flavor.
Here is one of our favorite methods. Fill a charcoal chimney halfway to 2/3 with briquets, not lump. Because some lumps are large you don’t get as much infrared as with briquets, and because briquets are uniform in size, the energy is consistent from chimney to chimney. When they are fully ignited and coated with white ash, after about 20 minutes, a column of flame roars from the top. That’s some serious IR. We call it the afterburner because it looks like the backend of an F-16. Place a grid on top of the chimney and sear the heck outta that steak. For this method you need long handled tongs and you must to flip the meat every minute to avoid incineration. Watch your eyebrows and beard.
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