Page 35 - Sous Vide Que
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 Close Proximity Smoking
This may be our favorite technique for smoking and searing. It is fast and tasty. Check out how we cooked this turkey breast. First we sous vided it at 131°F for 12 hours, then we seared it on a special grill cooking surface called GrillGrates with
smoking wood pellets just a fraction of an inch below the meat. GrillGrates are an extruded aluminum cooking surface with raised rails to hold the food and a plate below to capture and vaporize drips. The plate also has holes to allow smoke through and it evens out hot spots. Within about 10 minutes the bird had a golden hue, deep Maillard grill marks, and a seductive subtle smoke flavor. This method is also very effective on seafood which benefits from a hint of smoke, but not too much. Here’s a video of the process.
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