New Sous Vide tool!

Always looking for a faster & better way to finish off my Sous Vide steaks.

At first I just used a hot cast iron skillet. It worked okay, but was a bit messy and caused a lot of smoke in the kitchen.

I switched to a Searzall and that worked good, but it was slow! Took too long to sear more than a couple steaks.

Then I got a wild hair and bought one of those propane torches they use for killing weeds. That baby put out some serious BTU's and could sear a side of beef in seconds. However it seemed to impart a small gas flavor to the meat.

Well I finally found a tool that beats them all! It's handheld like the Searzall, but way more powerful! It's called the Sou-V Gun by GrillBlazer. It's a bit on the pricey side, but it works flawlessly and is a must have for Sous Vide addicts like myself.

U.M.

Well, that's insane haha

Does it get rid of the gas smell?That thing is cool.


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Y’all have lost your damned minds

Is that made in China?

ToddW702 said:

Does it get rid of the gas smell?That thing is cool.

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Total combustion with this baby so no raw fuel taste.

DSG2003Mach1 said:

Y’all have lost your damned minds

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Yup.

Morgan said:

Is that made in China?

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Unknown. I looked at the gun itself and the instructions which came with it and it doesn't say where it was made. The company selling them is out of Oklahoma.

U.M.

It's like a giant version of one of those torch's for creme brulee' lol.....hmmm. I'll have to look into that. My air fryer can sous vide but I havent tried it yet.

400,000 BTU
Equates to 157hp
On sale for $145 = ~1hp/ dollar
Kind of a bargain (if not Chinese AF)

That's really impressive, but you have to really be serious about grilling, or Sous Vide streaks! Yum!

Morgan said:

400,000 BTU
Equates to 157hp
On sale for $145 = ~1hp/ dollar
Kind of a bargain (if not Chinese AF)

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CobraBob said:

That's really impressive, but you have to really be serious about grilling, or Sous Vide streaks! Yum!

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You two are looking at the GrillBlazer Grillgun. I went with the smaller Su-V Gun. It only puts out 270,000 BTU.

U.M.


GrillGun


Su-V Gun

Ah, 22 caliper vs. 9mm. LOL. They're both impressive. A modern day flame-thrower for grilling. I see that the GrillGun puts out up to 400,000 BTUs. A little overkill for what you're using it for. The Sous-V Gun is definitely easy to use with a nice, tight flame.

Why not just sear them on the grill?

98 svt said:

Why not just sear them on the grill?

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Take a look at the picture below. Do you see a difference between these two steaks? There's your answer. It's the little things...

U.M.

I've been happy with the sear zone on my Webber grill. I heat the grill to ~600 degrees and have at it..

Uncle Meat said:

Take a look at the picture below. Do you see a difference between these two steaks? There's your answer. It's the little things...

U.M.

View attachment 1632733

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Can you explain more in detail?

Was the suppressor, drum mag and bi-pod extra?

That's awesome

98 svt said:

Can you explain more in detail?

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See how there is a grey portion on the one on the left before it gets to pink in the center? From the outside it begins to overcook the meat as you get a sear.

The right one doesn't have it, basically you cook it in the sous vide to exactly what you want, then pat the moisture off the exterior (so it doesn't cook the meat while it cooks water off) and hit it with the torch to get some delicious maillard reaction on the exterior.

Essentially what he is saying is you can't get a grill hot enough without it starting to (over)cook the meat. A ripping hot bed of charcoal could probably get you pretty close but it's more effort and you still risk the heat rising through the meat.

I love watching Guga and SVE. It is only my wife and I, so a searzall works out well. However, I need another circulator as mine does not get the bath hot enough in a decent amount of time to cook vegetables.

AustinJ427 said:

See how there is a grey portion on the one on the left before it gets to pink in the center? From the outside it begins to overcook the meat as you get a sear.

The right one doesn't have it, basically you cook it in the sous vide to exactly what you want, then pat the moisture off the exterior (so it doesn't cook the meat while it cooks water off) and hit it with the torch to get some delicious maillard reaction on the exterior.

Essentially what he is saying is you can't get a grill hot enough without it starting to (over)cook the meat. A ripping hot bed of charcoal could probably get you pretty close but it's more effort and you still risk the heat rising through the meat.

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Yeah, what he said.

ssj4sadie said:

I love watching Guga and SVE. It is only my wife and I, so a searzall works out well. However, I need another circulator as mine does not get the bath hot enough in a decent amount of time to cook vegetables.

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What make/model are you using, and what temp are you trying to reach?

U.M.