Su-VGun Indoor Searing Sous Vide Cooked Pork loin Chops
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- Опубликовано: 31 янв 2020
- OK All! You wanted a demonstration of the Su-VGun searing inside and here it is! I cooked up some nice Pork Loin chops and decided these were a great way to show how the Su-Vgun can be used inside! I used some of the FreshJax Grill Master Seasoning blend to season them up!
Check out the Su-Vgun and GrillGun at Grill Blazer Here - grillblazer.com/
Check out FreshJax Grill Master Seasoning Here- amzn.to/37wUGvF
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#sousvideque #fireandwatercooking #sousvidebarbecue 
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Thank you for the demo, looks like I will get my 2 next week!
you will love it!
Thanks for a great video! I purchased a Su-VGun and was afraid to use indoors. Not any more...
Glad I could help!
I am pretty excited to try my grill gun but the weather is not cooperating. Thank you sharing your knowledge
Thanks for the comment Donna Hinds! your thoughts are appreciated... Hope you enjoy the GrillGun and other stuff!
great video. i've had a searzall for years now and didn't get a grill gun because I thought it would trigger the alarm in the apartment. the su-v gun looks like it's safe for indoors. thanks!
the Su-Vgun works great! the searzall is awesome at melting cheese and that is about it
@@FireWaterCooking I use my Searzall for creme brulee, melting sugar caramel crisps for desserts, rapidly finishing off sunny-side-up eggs, etc. Sometimes, more heat isn't always better, especially when you desire even browning rather than patchy charring. I mean, your channel specializes in a cooking techniques that trades off cooking time for evenness, so I'm sure you'll appreciate the subtlety of each technique.
I can see how convenient this would be. As far as flavor goes, you tell tell a difference between searing with Sous Vide Gun compared to a hot charcoal fire?
yes.. the charcoal steaks taste like charcoal..
Hey F&W Cooking, thanks for these videos. Can you use the Su-V Gun to light lump charcoal too? Same BTU's as their original Grill Gun?
yes, but the shorter barrel makes sparks more of an issue.. Lump tends to spark a lot...
@@FireWaterCooking Did you experience the sparking issue when using the Bernzomatic? I'm leaning towards the TS8000 since it's $100 less than the sweet Grill Guns.
@@paulleefizzle any torch will cause sparking.. the TS8000 will work but will take much longer than the grillgun or suvgun
One of the few vids showing this done inside. Appreciated the pro tip, confirming my suspicion one doesn't use full power indoor. Yet I suspect your power level is more than the Benzo Ts8000 provides. Would like to get a link on the exact wire rack you used. Presume it and the underlying pan are both stainless steel? Also, consider the cindergrill (the only grill that does sous vide without water) instead of using water.
I had a cinder grill... I have some videos on that also.. ruclips.net/video/fIvK6WrpD2Y/видео.html
Not sure if this was for demo only, but it seems you might be holding the torch too close to the food. It might leave "torch taste" if it's close to the nozzle. Just a friendly observation.
the Su-Vgun does not leave torch taste as it burns off 1005 of the volatiles.
@@FireWaterCooking Yeah, that fire bell does a good job of getting the stoichiometric fuel-to-air mixture just right so there's very little unburnt propane/MAPP left. Bob really is a superb mechanical engineer.
Couldn't you just put a skillet over the stove and use the torch with the meat I'm the skillet if one were only searing 1-2 chops? Or am I being dumb?
yes you could...
The blue flame is still a no go when using the su v gun to sear. Even though it has all those btu’s?
why? blue flame means all the impurities are being burned off..
those chops look amazing but let’s say you sous vide 146/3, shocked in ice water and refrigerate overnight. What would be best procedure to reheat from fridge? Put in sous vide bath for about140/1, pat dry with paper towel, season and then sear or go straight from refrigerator, pat dry, season and then sear with the Su-V gun?
cooking at 140 for 1 hour is just heating it up.. 1 hour will not cook anything unless it is over 180f..
Fire & Water Cooking sorry if I was not clear in my original question but I want to know the proper way to reheat those chops if they were shocked and refrigerated overnight? I assume you want to reheat in the sous vide for approximately one hour just below original cooking temperature, pat dry, season then sear with Su-V gun rather than simply sear from refrigerator?
@@joeyg3d311 I personally heat up my food with hot water from the faucet (in my house the hot water is around 135) I i just warm the food up to comfortable eating temp "warm" then i would pat dry and add a little bit of salt and sear it.
How do you like this compared to the Searzall?
no comparison.. i have not used my Searzall for a long time.. it takes way to long to sear anything.. this blows the searzall away...
Sold my Searzall and got a Su-VGun. Good move, much better!
I still think that the Searzall has its place for more delicate cooking techniques like creme brulee and finishing off sunny-side-up eggs. Also, I've noticed that the Su-V Gun tends to develop uneven blackened spots on the surface of the meat while the Searzall will result in much more even browning and perfect Maillard flavor with no bitterness. I'd say the Su-V Gun is for the impatient and the Searzall is for the perfectionist. Sometimes, I feel a little of both, so that's why I own them both. The right tools for the right job.
How can I purchase a Su-VGun?
www.grillblazer.com
Eh, that's a bit too bulky for indoor cooking. I think I'll stick with my smaller Bernzomatic torch. This is definitely more of a grill accessory.
it works great inside but definitely use what you like..
@@FireWaterCooking I own one of these now, but as you quickly found out, you need to operate this under a fume extraction hood or else you'll get smoke filling the room, sticking to your walls, and setting off smoke alarms. I used mine one Thanksgiving to brown a whole sous vide tri-tip and we only had one of those pop-up side extractor fans and it just couldn't keep up with all the smoke the Su-V Gun was generating. Also, my extractor hood at home has a safety feature that won't let the fans turn off if it exceeds a certain threshold of heat. The SVG triggers that sensor all the time 😅 Lastly, because the flame front is so intense, you do not want to operate this on top of any Teflon cookware or the coating will burn right off and you'll have ruined an expensive pan. I've never personally done this, but people should be aware of the strengths and limitations of their cooking tools. My indoor cooking surface of choice is the large cast iron plancha on my stovetop.
inside is 100% same as Harbor Freight
no it is not... this will last you forever....
sous vide gun vs grill gun..why both ?
grill gun is better for deeper charcoal grills and smokers and keeps arm away from sparks... SU-Vgun is great for close up searing...
Pro tip: don't touch the blue flame to the meat
most of the flame is blur flame
I've had a 25,000 BTU hand torch that I only paid 45 bucks for and it has last me already for 8 years, so please so lying to people - you have plenty of good choices of torches for way way less than this thing - this is nothing but the same torch with a gun shell on it
Thanks for watching Denali King! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!
The Su-V Gun can output up to 240,000 BTU of heat. You're off by a full order of magnitude difference. Your handheld torch likely uses butane rather than propane or MAPP gas. And that's okay. I own an Iwatani butane torch, too. It is in a completely different league than this product, though.