4 Dog Brewery

Sous Vide for Marty's 70th birthday. I hope this one has no gristle like the last one. You can't tell until you cut into it. Toss into Mr. Robobrew on Wednesday, March 12 at 5 pm at a temperature of 131F. At 12 midnight when you go to bed, turn the temp down to 125F and leave it there until the next day at 5 pm. Slice into thick steaks ( 3 ) and sear in your hot cast iron frying pan for 1 minute a side. It is kind of floating around in Mr. Robobrew. That is not a good sign. Water should not get to the meat at all. I have to buy more vacuum bags as these last few are too small. They even get liquid up and into the sealer which is again, a no no.  

This is a 14L kit. I assume it has red grape skins included. The description did say it is a dry wine. Instructions are not included with any kits. Cheap bastards. This blog will include minimal info but just enough to stay on schedule until done. Takes 8 weeks to make this wine. Wow!! What a pain in the arse the wine skin sludge was getting it into the muslim bag. Better off sanitizing a spatula and cutting it down the middle and sanitize a container to hold it and then scrap it into the muslim bag without the actual bag of sludge getting in the way. Yeast pitched @ 2:30 pm March 20. I didn't add any yeast energizer. ( I should of added some ) I didn't take a gravity reading because Marty doesn't care. More important is the FG. Day 1 - Not much activity but some. 72F. I had to turn on the wall heater. 70F. Day 2 - Going good. 73F if I believe the temp strip. Day 3 - 75F. Finding it a challenge to keep the temp at 73F. Need 2 temp strips.  Day 4 - Same Day 5 - Same Day 6 - ...

This Sirloin Tip Roast was bought at Independent Grocery Store. I want to cut this into steaks when done. I have to get the little bbq very hot if I can. Char it on both sides while keeping the inside a good pink colour. We don't want a red colour so I am doing this at a temperature of 134F for 24 hours. Cut into minimum 1 1/2 inches wide and sear on the bbq until a good char is on both sides. Ingredients 3 lb. Sirloin Tip Roast Kosher Salt - ( coat well on all sides)                                                       Mr. Robobrew Set temp at 134F. Cook for 24 hours. Pre-heat Mr. Robobrew on 4:00 pm. Add the roast at 5:00 pm. Every time I check it the temp is 132F. I hope that isn't too low to NOT get in the "red" zone.                                       ...