Where to buy a Searzall and culinary torch in calgary?

[killramos]

Figured this is a good place to ask...

Any chance anyone on here knows where to buy a Searzall and culinary torch in calgary? Not sure I have enough time to order one online.

[The_Penguin]

Figured this is a good place to ask...

Any chance anyone on here knows where to buy a Searzall and culinary torch in calgary? Not sure I have enough time to order one online.

Amazon Prime, can have it for Thursday, but it's $97.50 :eek:

[killramos]

Looked at that. Was hoping to use it for a company cook off competition on Thursday.

Everything has to be prepared in the office so sous vide and. Searzall seems like an interesting option. Not sure I can convince my team to go sous vide though. They are... unimaginative. Crock Pot chili/pulled pork is their preference lol.

I was thinking some bomb brisket tacos or something cool.

[ExtraSlow]

If you would have ordered this morning I'm sure you would have had it Wednesday evening. I ordered three things on Saturday and they arrived Sunday afternoon. All three things said Tuesday as promised date.

[jwslam]

Try the BBQ place on Edmonton Trail?

[Strider]

Everything has to be prepared in the office so sous vide and. Searzall seems like an interesting option.

My butane torch (http://www.iwatani.com/cp/torch/tc-pro2/) sets off the smoke detector at home occasionally. I personally wouldn't chance a searzall in an office building...

[ercchry]

Trip to Home Depot for an electric igniter torch attached to a good old propane mini camp stove bottle would be my suggestion. That’s all I use at home.

Short rib or pork belly tacos would shine over brisket imho

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:drool:

http://i.imgur.com/zVIb5rEh.jpg

These were good... mmm

[killramos]

My butane torch (http://www.iwatani.com/cp/torch/tc-pro2/) sets off the smoke detector at home occasionally. I personally wouldn't chance a searzall in an office building...

LOL That would have been bad

[R154]

It'll sound ghetto but I have used a high watt heatgun to achieve a relatively good sear post sous-vide without having to worry about a butane taste from a blow torch.

[Buster]

you can borrow mine if you want.

I know the actual torch part you can get at Home Depot.

[killramos]

Thanks guys, I’d really like to get one. Supposedly the Searzall fixes the flavour issue.

But Strider made an extremely good point about use in an office building lol.

I might still pick one up for my own purposes.

[The_Rural_Juror]

I went through two Searzalls. You don't want that in an office space without ventilation and proper setup. Tbh I found it to have very limited applications and not worth the hype. You also want to practice with it a few dozen times first.

The rest of the torch is just a bernzomatic from home Depot. I don't find that there is a propane smell with mine. Get MAPP (yellow tank) for a few bucks more if you want better combustion, but in reality it's placebo. As with anything, torching takes a ton of practice.

If you aren't ready to jump to a bernzomatic, order an iwatani from amazon. It's a "culinary torch" that a lot of chefs use when they don't want to pull out the big boi.

What are you thinking of burning?

[The_Penguin]

You could get one of these. I've considered it. Not too good for the office though :)


https://www.youtube.com/watch?v=FJLS3P1OLxA

[killramos]

I went through two Searzalls. You don't want that in an office space without ventilation and proper setup. Tbh I found it to have very limited applications and not worth the hype. You also want to practice with it a few dozen times first.

The rest of the torch is just a bernzomatic from home Depot. I don't find that there is a propane smell with mine. Get MAPP (yellow tank) for a few bucks more if you want better combustion, but in reality it's placebo. As with anything, torching takes a ton of practice.

If you aren't ready to jump to a bernzomatic, order an iwatani from amazon. It's a "culinary torch" that a lot of chefs use when they don't want to pull out the big boi.

What are you thinking of burning?

Was thinking of how to get some searing without a stove, oven, or bbq to finish something Sous Vide in the office. My plan was brisket.

But yea I really don’t want to evacuate the building, no idea how sensitive the sensors are.

[The_Penguin]

I don't find that there is a propane smell with mine. Get MAPP (yellow tank) for a few bucks more if you want better combustion, but in reality it's placebo. As with anything, torching takes a ton of practice.



The trick is to use Propane not Butane. Also, I've read that true MAPP no longer exists, just MAP pro which is a slighty altered Propane, and not the original MAPP.

[ExtraSlow]

My plan was brisket. How do you like Sous Vide Brisket?

[killramos]

How do you like Sous Vide Brisket?

I like it a lot, relative to the amount of effort versus smoking.

I usually finish in the broiler though.

[The_Rural_Juror]

You are 100% correct. I really notice no difference between the yellow and blue tanks. In fact, I prefer the el cheapo green stubby tanks because they don't tip over as easily and fits better under the counter. Flame control had much more of an impact and that can take years to master.

[Brent.ff]

How do you like Sous Vide Brisket?

bag. water. cook. finish.

like all sous vide?

[BigDL]

How do you like Sous Vide Brisket?

It works pretty good though I finish mine on the smoker for around 3 hours. Its nice that I can prep it in advance. I still want to try to do it all on the smoker but that is a lot of effort and I am lazy. My family and friends liked the results, there was none left for leftovers on Christmas.

https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

[ExtraSlow]

bag. water. cook. finish.

like all sous vide?

Hah, not how do you do it, but how do you like it compared to other cooking methods.

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I still want to try to do it all on the smoker but that is a lot of effort and I am lazy.
It's not really. You can do it without foil on the smoker, just takes time. 180 for an hour then 275 until it hits your desired internal temp. I aim for about 208 internal, but I use two probes and play that by ear. Minimum of 30 minutes of the entire slab being over 200. That's my system.

[ercchry]

208F is way too high of an internal... trust me. I’m a professional :rofl:

85024

Also, only cold raw meat is going to absorb smoke. If you’re doing a hybrid of sous vide/bbq then you’re better off on the smoke for 1.5-2hrs and then in the bath, finish in oven to dry it back out.

Personally, I like to BBQ with Texas crutch, fully finish (pull when my highest prob is at 203), rest for 30-60min... leftovers in a food saver and reheat via sous vide for near fresh like results.

If I was going to do office brisket that’s how i’d do it. Full smoke at home, reheat in sous vide even from frozen if you do it the weekend before. No need for fire whatsoever

[The_Rural_Juror]

Great score. Y U No Get 10?:burnout:

Pork belly still a much safer bet than trying to complicate things. Even the office vegans love it.

[ercchry]

^^scoring is from 2-9 for some reason :dunno:

I personally think that judge was on crack... hands down the worst brisket I think I have ever cooked

[ExtraSlow]

208F is way too high of an internal... trust me. I’m a professional :rofl: I have a theory about this, but it's a long discussion and too far off topic. Summary is that depending on What you are cooking on, what temp you are cooking at, what the weather is like, and a few other things 208 would be too high. For wintertime in my electric smoker and monitoring my temps with two probes every five minutes at the end, 208 works great.

[ercchry]

I have a theory about this, but it's a long discussion and too far off topic. Summary is that depending on What you are cooking on, what temp you are cooking at, what the weather is like, and a few other things 208 would be too high. For wintertime in my electric smoker and monitoring my temps with two probes every five minutes at the end, 208 works great.

Alright, let’s hear it... over in the BBQ thread :rofl:

[The_Rural_Juror]

Wtf guys. Don't thread jack the guy trying to burn his office down.

[killramos]

So dramatic lol