Sous Vide Carne Asada THE BEST CARNE ASADA EVER! by Sous Vide Everything

[@bcli7472]

Hey guys, tried your carne asada recipe, which I marinated overnight. It was awesome! Probably could've kept in in the marinade for more than 8 hours to get more flavor, but it was easy, family loved it, and added another sous vide recipe for the file. Thanks!

[@bradleyhannesson1973]

I found your vids about a week ago and have ordered a bunch of stuff from Amazon and done 3 steaks already. I am hooked! I also have a ribeye in the fridge dry aging for a day as I write this. Thanks guys for your passion, it is contagious!👍🏻

[@SousVideEverything]

+Bradley Hannesson awesome! I know you will love it just like I do. Thank you so much for commenting, your support is what motivates me to do more awesome videos. That dry aged should be real good. I will be curious to see how it comes out I am 100% it will be awesome! 👍👍👍

[@moniquehurtubise]

Guga, I've been obsessed with your videos the last month. I was about to instant pot my carne asada, but thought, let's guga it!! Sous vide style.

[@patrickmccleary1144]

I was googling sous vide carne asada And ran across your KZbin page. I'm using a very similar marinade and basically just wanted cooking times and temp times. After cooking beef. I usually clean my bags out by turning them inside out and using a little bit of soap and water and rinsing them out. I especially reuse bags that have contained to vegetables. The bags are so expensive and I'm leaving less of a foot print "I've not suffered any food poisoning yet LOL" anyway I'm going to try your recipe in the future and see if it's any different than mine. I use powdered garlic and a pinch of cayenne pepper in the marinade that I use. Anyway, be safe and have a nice New Year's!

[@makingiteasywithliz]

Making this tonight...just getting ready to sous vide it. I can't wait!

[@emmgeevideo]

Guga looked like a teenager back then. He’s come a long way in the last two years.

[@AltimaNEO]

Eating all that good steak turned him into a man

[@ebf1003]

COVID aged everybody massively one way or the other

[@dougalmctavish3915]

Watch it again now 😂

[@SuelyBrazCosta]

Fique muito feliz com seu talento. Extraoordinário ! Sucesso Absoluto !

[@Kariakas]

The thing with sous vide is you get the perfect cook very consistently. This looks great.

[@codewranglers]

Nice! I use a similar marinade: Orange juice, key lime juice, salt & pepper, and garlic. The orange juice and key lime (or lime) juice makes it super tasty! When you make the tacos, dice up the tomatoes, onions, cilantro, and jalapeno. So good. Even a lime creme or chipotle lime creme on top is super tasty. Great videos!

[@Dinookdie]

I finally got the description to come up. Got the marinade. Thanks.

[@derekhardy8713]

I've made this recipe 3 times since I found it about a month ago. PHENOMENAL!!!! A must try for any sous vide fanatic!

[@SousVideEverything]

+Derek Hardy awesome 👍👍👍 thank you!

[@coreybrogna7955]

Just tried this recipe and it turned out wonderful! The meat was tender and flavorful without the chimmichurri and amazing with it. Thanks so much for all of the videos and inspiration. We love you guys!

[@shannybwoy]

Your Sous vide videos are the best man!!!. Keep up the great work and when you run out of ideas reinvent the old recipes.

[@SousVideEverything]

shannybwoy you made my day, comments like this is what keeps me motivated to make more awesome videos for you guys. You do not understand how much I appreciate this. Thank you so much!

[@yumyum408]

Yay!! Flank steak...my FAV!

[@PatrickFortunatoJr]

I live in California, and what you made is more like fajitas here. You used a flank steak, as where Carne Asada here is beef flap, or Carne Ranchera if you go to a carneceria. I recently cooked the Carne Ranchera in my sous vide, and finished on the grill. It was really flavorful, and very tender.

[@carlabushey4973]

love your videos i like that everyone tries it and lets us know how it is..

[@SousVideEverything]

Carla Bushey Thank you so much, it means a lot.

[@TomMaynard--TCM--]

Ah, the early days. You guys rocked then and now!

[@davebrowning9290]

This is delicious. This is the first thing I made with my new Anova. Thanks for inspiring me to try Sous Vide.

[@JasonPutt]

haveing this for dinner tonight, replaced jalepeno with sweet red peppers, and gave 4 hits of applewood with my new smoking gun, just baught myself as a bday gift to self, bday not till friday but had to test it now smoking some ribs for tommorrow

[@derekhardy8713]

Just tried this last night! It was phenomenal! So glad I stumbled onto this video! Looking forward to some future videos!

[@SousVideEverything]

Derek Hardy Great to hear, thank you so much and more coming every week. This week I have a few special things coming. I am sure you will enjoy.

[@stuartsmiller]

Another great video fellas, that meat looks fabulous. I do have a question though. Would it not have been better to sous vide the meat in the marinade, or would that have overpowered the meat? Also, you mention that you are at the 'office'. Do you cook at your place of work? What kind of work do you do?

[@SousVideEverything]

That is a great question about cooking on the marinade. I will be giving that a try one day. If you ever do let me know, about cooking the food yes, I cook everything in the office we do web design, web development and custom programming.

[@anneperry]

Made the marinade up this afternoon...smells as good as you make it sound! Can't wait until it is cooked tomorrow afternoon!! Thank you! Wish I could add this to my Pinterest site...

[@SousVideEverything]

Anne Perry Awesome, I am sure you will love it.

[@anneperry]

We did! We are in our seventies...learning new cooking methods..., and my husband said this meat was better than any meat he had ever tasted anywhere...moist, tasty, delicious! What a compliment!! I would add, though that for our Gourmia multi-cooker, one pound of meat seemed to be a limit to fit on the rack. It would have made six generous servings, so I will cut your recipe to 1/3 and order only a pound from the butcher next time. Also, I did use a pan for the searing...worked fine! Thank you so very much! Just found a way to "share" and posted on Pinterest and FB. Others need to know about your video!!

[@SousVideEverything]

Thank you so much, that means a lot to me. I am happy you liked the recipe. Thanks for sharing.

[@Bkarson777]

Keep it up just, got everything I need, cooking this will be my first attempt can't wait

[@AlbertVasquez4Homes]

First, I love your channel. I watch and like at least 2-3 videos a day for the last month or so. Second, I would love to see you do Carne Asada but the Nicaragua style. Like the fritanga. Seems similar to this but the meat looks a lot different and I like it when the meet has some fat on it too. Is this something you have tried before and if so would you be able to show us how to make an amazing Nicaraguan Carne Asada👍

[@clpscom]

I enjoy your videos and 'thumbs up' most all of them. My question is why are your cook times all over the map? Sometimes 24 hours, other times 22 hours, or 15 hours or six hours. And this cook was 2 HOURS? Your temps are pretty consistent at 135 degrees, but how do you decide on cook times? Sometimes you include beef bouillon, sometimes a citrus marinade, sometimes a mustard rub. Sometimes you smoke the meat, other times not. I am looking for some consistency. There are many KZbin channels about Sous Vide, but your videos are the most entertaining and informative. I am looking for some common thread as to the very best results. Any answers you can provide will be appreciated. Thanks. Chris

[@MrSparky1177]

Looks great, going to try it this weekend.

[@SousVideEverything]

Warren Laddin Thanks, it was perfect.

[@rauldelacruzmartinez9633]

Se ve que quedo muy buena la carne asada, saludos desde Guadalajara Mex.

[@SousVideEverything]

Raul de la Cruz Martinez Gracias mi amigo, bienvenido a nuestro canal

[@nickstat6630]

Can’t wait to try this gunna get down with rib eye and New York steaks as well

[@Dooper66]

You guys are awesome! I'm going to try this tomorrow.

[@SousVideEverything]

Fred F Thank you so much.

[@michaelthomas2136]

Did you ever try this? How did it turn out?

[@gennadiyfarladanskiy5502]

Hi Guga. Great videos! I’ve watched about a hundred of your videos since I bought my Joule. You are my “go to” guy once it comes to sous vide cooking. I have a sliced, marinated and vacuum sealed carne asada in my freezer. I’m thinking about cooking it with sous vide, but wanted to hear your opinion first. Have you tried cooking carne asada like this before? Or willing to make this experiment in the future? Thank you for all those great videos!!!!

[@shanemacnally5645]

You guys are awesome! I love watching your channel.

[@erdbaertorte4197]

ah... this looks so good, I have to try it soon :) thanks for another great video!

[@SousVideEverything]

Erdbaer Torte Thank you, more awesome ones coming this coming week.

[@johnsmith-sv1vr]

Normally I would say to cook over wood or charcoal but it looks amazing Guga!

[@flozzy69]

the tortilla idea is great!!! thank you guys!! Greetings from poland

[@WhatsInAName222]

Terrific video. Keep 'em coming. You are giving my Anova a real workout these days 😂👍🏽

[@SousVideEverything]

Shantanu Sharma awesome, glad to hear...👍👍👍

[@oliverf.2304]

Thank You from Germany for this Recipe.I have found very good Recipe in this Chanel. Thank You and a very Good Time. I Hope of More Recipe .

[@tracyredmon6760]

Love, love, love your videos. Thanks

[@fpnelson5969]

Have to try your marinade-sounds delicious.

[@SousVideEverything]

+Fp Nelson try it brother. Its super good. 👍👍👍

[@fpnelson5969]

I'm a Sister LoL.-fpelson-Found you here but belong to Sous Vide Dummies and your Facebook Page. Would love to try some smoked oysters. There's a Joule app-but I'd love to smoke them. Maybe this is too simple for you to be bothered with, but I thought I'd ask anyway.

[@SousVideEverything]

+Fp Nelson OMG I am so sorry sister! I truly apologize. Yes I love the group. But they no longer let me post there. So check back with me anytime. Never tried oyster sous vide. Sounds like a good challenge 👍👍👍

[@fpnelson5969]

No need to apologize-just thought I'd let you know. FYI I try to find your group Sous Vide Everything, but I'm not always successful. I wanted to add you to my favorites-but can't seem to do that either.

[@SousVideEverything]

+Fp Nelson i dont have a group just a Facebook page. FYI try to always post a new comment because I never get notified on replies and I never see them. Unless I get lucky like this one. 👍

[@jspell3539]

Looks great man! Keep these great videos coming!!!

[@SousVideEverything]

Jspell Great to hear form you. Thanks.

[@garymcconihay1447]

Guga, What's up with the jarred, name brand salsa. Come on homie, I expect your condiment game to match your Carne skills.

[@bloodelfreku]

You can really tell how much he got better at making videos.

[@lindalately]

Looks really good! Thank you

[@neallake9627]

The vac-sealed bag that I marinate in is what I throw into the sous vide bath the next day. Looks like I have been doing this wrong, accurate? The skirt steak comes out AMAZING. Thx!

[@Surgical02]

I got my Sous Vide machine the other day, so now I have to go re-watch the whole channel.. hahah

[@crookeddealer7026]

You can make this, I did and it taste great!

[@Slide100]

Thank you Guga! Made this for supper tonight, and to quote Ninja: "It was AMAZING!". We will be making this again. Thanks for the videos!

[@tristonfabie9637]

Hello, from guga foods I'm here now. Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Thank you so much! (20th comment on SVE)

[@alexlevario7210]

love all the videos. much love from el paso Texas

[@SousVideEverything]

Thank you so much WOW Texas cant wait to try Franklin's BBQ that is on my bucket list.

[@alexlevario7210]

Definitely a must try. I gotta try picahna! Where do they sell that?? haha

[@blazinginger571]

it'd be like a top sirloin or rump cap. en.wikipedia.org/wiki/Picanha

[@TexasTrez]

Sous Vide Everything come on down bro, Im in Austin, Franklin's is good but there many other bbq spots just as good without the long wait. Give me a shout and I can list them for you.

[@johnernie15]

alex levario hi, I am also from El Paso! Bro, please do let me know where you find the Picanha! I'm guessing maybe J-Town, because all the places I've been to, they either give me the wrong cut, or just not know what Picanha is.. I even tried with pictures, different names, etc.. "butchers" here don't know their meats.. The only place where they were kind enough to show me they knew, was in Valley Market (on Resler, and there's another one opening in a month down Mesa st, near Camille..). The guy there knew what I was talking about, and said it would be very unlikely to find somewhere where they would cut that up for you, as it is part of the top sirloin.. (they would end up with the bottom part of the sirloin, which wouldn't sell afterwards as it would be missing the "Picanha") So, please, let me know if you do find it anywhere! Damn, we'll even do a Sous Vide cookout! LOL

[@compason]

Hey Guga here in mexico (more specificly in the northern part of mexico) we make Carne Asada with a meat cut called “diezmillo” or chuck I think its called in english. The preparation here is only using salt and nothing else on a 0.5 in slice of meat once its on the grill. My question is.. Can you make a 1.5in thick sous vide steak using diezmillo or chuck? If so, could you compare it with new york? I personally prefer diezmillo than new york in carne asada since its a juicier meat with that preparation, but i would like your crews opinion in a steak preparation Thanks 😁👌🏼🥩

[@fenianlewis]

I'd love to see this revisited, I know now Guga would bring a lot of sides and accutraments to the show, maybe make his own tortillas :) would be a big change I think

[@bryanbartlett5715]

I have my flank steak marinating in Goya Mojo right now. 2 hours at 135. Can't wait. I'll let you know how it turns out.

[@SousVideEverything]

+Bryan Bartlett awesome. Lets me know.

[@bryanbartlett5715]

So tender. So juicy. Absolutely delicious. Thanks for the inspiration, guys!! Peace and Happy Mother's Day!!

[@HeliEnthusiast]

You should try cold smoking for an hour after you're done cooking it. Adds that last bit of flavor you miss out on when you don't use a charcoal grill.

[@AltimaNEO]

"And I know, it doesnt look that good right now... but watch THIS!" 1:47

[@jaytankson6555]

Looks great! Why not marinade the meat in the foodsaver bags? Doesn't the vacuum get the marinade into the meat better?

[@BrianDclark23]

Lets do a Rib Eye Next! Is the meat warm by the time you cut and eat it? Great vid(e)!

[@SousVideEverything]

Brian Clark Thanks buddy. That is a great question, sometimes yes and sometimes no, this one was still hot as Ninja came to eat fast. Sometimes he is on the phone or MauMauzinho is on the phone and the food gets cold. But most of the time its hot and ready.

[@theserialkiller6131]

Love all the videos guys can you try ox tail please 👍

[@BillB33525]

Yes "Chunks" are where i's at; Shredding the meat causes it to dry out fast. What about boiling down the bag liquid for a sauce?

[@MarkWoodChannel]

I have the meat marinating to make this, looks amazing. Thanks for the vid!

[@SousVideEverything]

+Mark Wood you are going to love it. Thanks for watching.

[@MarkWoodChannel]

It was amazing, left it in the water for 3 hours still came out perfect. Will definitely make again.

[@SousVideEverything]

awesome! Glad to hear!

[@orlandocarmona1442]

Man I'm starving watching your vids.

[@aubuchon1012]

Making my way thru all videos...my favorite new channel. I have my flank marinating but one confusing thing is the Joule app is calling for 6 more hours cook time for flank. Conflicted about the time i should cook.

[@michaelthomas2136]

Did you ever figure this out? I noticed the same thing! The Joule app's meat looks thicker, but not thick enough to warrant that much extra time.

[@aubuchon1012]

I think i went with Joule time and it turned out nice.....it seems temperature might be more important than time when it comes to sous vide?

[@michaelthomas2136]

Temperature is definitely the big one! Thanks for the reply, I'll do it longer like Joule recommends.

[@Nurdante9]

Hey boss, which of the machine is best for cooking huge amount of steak? Want to try sous vide for my mom's birthday, and need one that can cook a lot of meat in one go and continuously cooking batches... BIG Family i got! Thanks!

[@fernandoduran8156]

Hola guys. Great video. Question, can you direct me to where you purchased your sous vide container? Gracias!

[@SousVideEverything]

Fernando Duran Sure, here is the link www.amazon.com/dp/B014U596GO/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1MZ4MUFRDBR7M&coliid=I7J8IYT5W8VV6

[@scottstoyan9831]

Is that really Tostittos salsa I see on the Table? Do I have to make a salsa making video for you or would you just like me to send you my recipe....Great video I will be doing carne asada tomorrow, think I will use the flame thrower for that, I cannot get the searzall right now it is backordered with no ship date

[@Lumpy007]

I know! I could not believe my eyes when I saw that crap on the table! :-)

[@michaelllanes9043]

great video as always. Quick question, How do you like that Zelite knife? im looking to upgrade my knives in my kitchen and im looking for 1 good, high quality, chef's knife.

[@SousVideEverything]

Michael james I like it a lot, but again I am a knife collector... Its very nice, but if you are not careful with it, it will rust. But, its a great looking knife.

[@michaelllanes9043]

nice. im a cutlery lover as well. when i get one it will be my baby. gotta keep them dry and oiled.

[@SousVideEverything]

Nice, here are some I often use. Knives Chef's Knife : amzn.to/2lwnIHQ Chef's Knife Japanese: amzn.to/2n6swju Sushi Knife: amzn.to/2mbhYAp Butcher's Knife: amzn.to/2mMOLip Long Carving Knife: amzn.to/2mXoJWD

[@sailorjohnboy2325]

Michael james hey man raw garlic in sous vide is bad juju. sousvideresources.com/2016/07/23/fresh-garlic-in-sous-vide/

[@waygamble]

I don’t have a flamethrower. Can I pan sear the steak after the sous vide? If so should I butter baste it like a regular steak? Thank you

[@iggysvr6]

Sorry guys!!! I love everyone of your videos... but you missed one of the most crucial ingredients in your marinade.... Something is just a staple in Mexican cuisine.... CILANTRO!!!!!Take it from a mexican... LOL.... no carne asada is carne asada without the flavor of cilantro... Keep up the good work guys!!!

[@nicklagola294]

Angel Sanchez theres a chemical imbalance that runs in like 2 to 5% of people that makes cilantro taste like soap. I cant eat it. Maybe one of them has it

[@buffetkage]

No beer also? Im from houston and the mexican guys i hang out with always put beer in the marinade and its so effing good bro...try it if u haven't yet

[@lupusk9productions]

omg yea i bet that would be amazing! i love cilantro

[@mhherr]

The CILANTRO does not belong in the marinade. Cilantro is, like the tomatoes, or crema, or fresh onions, a condiment added to the cooked meat. It was not until I developed a liking for Indian food in my 30s (courtesy of a coworker) that I developed a taste for cilantro. Prior to that, I agree with Nick below, it was kind of soapy tasting to me. But it's definitely one of my favorites today. When we make chimichurri sauce, we use three parts Italian parsley to two parts cilantro for a perfect flavor along with the garlic, some red pepper flakes, and the EVOO.

[@ImYizusMxLAN]

I see ure a men of culture as well

[@d.kleiser9514]

I tried with skirt steak, at 165* for a couple of hours, 140* for 17 hours. Tasty but tough! I had hoped the time and tempetature would tenderize...

[@Failed.painter..]

Try something under 135, 140 would take it past medium rare resulting in loss of juice and toughening of the muscle fibres causing a tough texture. I do 135 for 2-4 hours after 10 hours marinating subsequently refrigerating once again for as long as needed before drying extra moisture and searing over high heat. Something can also be done if you pre sear but tread carefully doing that as it is easy to overcook and can potentially mess with the marination process.

[@chrislongworth5707]

Where did you get the rack that you sear your meats on? And how big is the water bath bucket that you use? Thanks for the videos!

[@SousVideEverything]

Chris L that rack I custom made it, and the bucket is 26q. Thanks for watching.

[@YungPanda02]

The best carne asada Is in sonora, mexico :3

[@Dreamer43100]

Do i leave it in the marinade to cook it or discard the marinade?

[@tomskerke1826]

Keeper thanks

[@julieponce3345]

Do you buy the carne asada con la maquina y corta muy degadita at the store first?

[@williamfigueras9754]

try pace picante instead of tostidos salsa. it tastes a hundred times better.

[@elijahkelley7616]

Guga: Today I'm cooking the most succulent, juicy carne asada you've ever seen in your life. Sam The Cooking Guy: Hold my beer.

[@plasmac9]

This video is from three years ago. Sam doesn't even compare to Guga anymore these days.

[@elijahkelley7616]

@@plasmac9 True. I like Sam The Cooking Guy, but Guga is great. I sometimes wish for a collab between them.

[@BDHPresents]

Did you just shake off the marinade? Or should some make it into the sous vide bag?

[@EmortalMane]

Bro, I just ate thinking I was okay to watch this. Instantly hungry!

[@curly0117]

Loving these videos. Keep them coming! Also, do you usually let your meat (steak, chicken, pork, or whatever) rest before you sear them? If so how long? Do you ever put them in an ice bath before searing?

[@SousVideEverything]

curly0117 Thanks, and to answer your question, no... There is no rest! I sear it right away and eat right away. But the time the video is done we are starving. So, zero waiting!

[@glauberjr]

Pelo que entendi, voces estao em miami, ne? Onde vcs compram carne? Tenho comprado umas carnes no Gaucho Ranch and algumas vezes em Martinez e Seabra.

[@SousVideEverything]

Glauber Ribeiro Ola grande, sim estamos em Miami, mais para Kendall. Compramos em um asogueiro do lado do Office. Descupa, meu portugues para escrever e pessimo, mais falo perfeito. Grande abraco.

[@syeekco]

Meat looked great! But that Salsa (Respect Lost)

[@luccinha9005]

Its a Brazilian thing. Part of our culture to at least have the option of salsa with meats.

[@dinky7661]

they should use fresg salsa not the tostitos or any from jar

[@janettepilkington7832]

Maybe just some pica de gallo

[@janettepilkington7832]

I don’t see the marinade amounts

[@Theo-yj4mi]

Friendly reminder, never leave your below medium steak overnight. I made some sous vide flank steak last night, it was perfectly medium rare, so succulent and tasty but it was a huge steak so I left half of them and put them on rice, thinking that I can have a good lunch today in the office. When I opened my lunch box today, the blood from the steak was soaking the rice and it smelled absolutely disgusting.

[@kenweller2032]

Looks awesome!! The cooking time sounded short. Does the citrus in the marinade tenderize the meat? Right after I got my sous vide pod, I cooked some skirt steak. All I did was salt and pepper, and cooked at 54C for 24 hours and left the other half til the 48 hour mark. Just great medium rare steaks!! A little more tender at 48 hours.

[@SousVideEverything]

+Ken Weller it tenderize very little but for me the cooking time was perfect.

[@michaelcoco1594]

+Ken Weller 2 days? in the temperature danger zone?? it's skirt steak it can't be more than 1or 2 inches thick, you need barely an hour or two, anymore for that desired finished temp is pointless. In most states the Health Dept. would say throw it away after 4-6 hours sitting at that temp

[@kenweller2032]

Danger zone? 54C will pasteurize. I've been doing it for years up to 72 hrs. The long cook time tenderizes. Set it at 54.5C for a safety margin if you wish. This is simply how you do sous vide medium rare.

[@michaelcoco1594]

+Ken Weller "Simply" is not the word you want to use for a 72 hour medium rare. It's just a simple-minded thing to do. Like you said...you got your immersion circulator recently, maybe you should take the time to read up on some basic food safety information. I wouldn't want a home cook to kill himself and ruin it for all the professionals that use cryovac machines and circulators for reasonable things. Unless you have dentures you really don't need more than 1-2 hours for a steak, finished with a sear. Once internal temp reaches 37/100 amino acids start breaking down and connective tissues soften, this only takes a short amount of time.

[@kenweller2032]

Second attempt at a reply. I can only view my last one if I signed in (was it the links to other vids?)so I don't know if it was publicly viewable. Anyway, again, sans links: I recently procured my CURRENT circulator. I built one from scratch with a PID, bucket heater etc. back in late '10 or early '11. Over the past six or seven years 72 hour, medium rare short ribs have become something of a classic in SV cooking (look it up) Also see Douglas Baldwin's video "Sous Vide Food Safety" for a good discussion of the "Danger Zone". "simple minded", hmm, rather a pompous attitude when it seems clear that you have little or no knowledge of the application of the sous vide technique.

[@tristonfabie9637]

Your lunches must be really really awesome. I mean c'mon!

[@tomskerke1826]

When you take it out of the fridge to you let it get to room temperature before you sous vide it

[@autotalon]

You might get a better marinade if you vacuum seal it to marinate, then remove the marinade and reseal.

[@healthsos]

Another 2 lbs gain from your video - my doctor will say "Kevin What happened to you ? ; and I'll have to say " Sous Vide Everything" doc !

[@SousVideEverything]

Kevin F LOL, kevin you are always motivating us to keep the videos going. Thank you so much my friend. it makes all the work and passion so worth it. I really, really appreciate it! Thank you again.

[@FernandoFreittas]

Faça vídeo em PT-BR também!!

[@SousVideEverything]

Fernando Freitas valeu pela a forca, vamos ver que posso fazer... Grand abraco. 👍👍👍

[@keith1241]

Could you throw it on a very hot grill to get the sear instead of using the butane torch, or would that over cook the meat?

[@SousVideEverything]

+Keith yes you could. If you put it on a charcoal grill it will be very good. Make sure its super hot. I will soon be making videos and searing on the charcoal.

[@keith1241]

Thanks for getting back to me so quickly. I subscribed today. Your videos are great. I look forward to watching your searing video.

[@SousVideEverything]

+Keith thanks buddy. That video will be coming soon. I will be using many different types of searing equipment and variations. I will be trying everything I can think of and let you guys know what's best for the $$$.

[@michaelrobinson3393]

do tacos al pastor or birria next

[@alonsocuris7034]

Donde puedo conseguir, la base donde dejas reposar la carne y la maquina con la que me das el toque dorado a la carne

[@SousVideEverything]

+Alonso Curis la base la hize yo, pero en la descripción del video puse todos los materiales y pronto voy a hacer un video de como hacerlo. Gracias amigo!

[@Dinookdie]

Can't find the amounts to use for the marinade. Would you post them for me please? We have company coming for the holidays and I want to make the best Carne Asada ever Thanks.

[@SinisterKnightz]

Click "SHOW MORE" under the video for the amounts.

[@MFMauceri]

What is hwat heat-thrower thing you used to sear the meat at the end?

[@Deathbysnusnu125]

My understanding is that flank steak is more chewy if not cooked close to well done

[@PaulKirklands]

you dont have to cook it to well done, you just have to cook it for longer. There isn't much fat, so it's very tough if not cooked and CUT correctly. Always perpendicular to the grain in thin strips. I cooks mine for at least 7 hours.

[@DevonWayne]

What do you like about your job? "Everytime I go into work I get to eat a rediculously amazing sous vide item. I just go for the food, now." LOL

[@SousVideEverything]

lol, No we love what we do. Sous vide is just an icing on the cake.

[@DevonWayne]

What is it that you guys do in the office?

[@SousVideEverything]

+Devon Wayne web design, web development and custom programming.

[@DevonWayne]

Sous Vide Everything that makes sense lol

[@sfhwhiteshadow4828]

the lemon juice didn't cook the steak overnight?

[@sfhwhiteshadow4828]

Is this like a tangy taste?

[@joeyoung1498]

Just got back from Puerto Vallarta. Tell them you water cook and heat lamp ur meat and they'd laugh their asses off at you. Real carne asada takes a few seconds, lol. Thanks for the chuckle.

[@PlayForPIKAy]

That intro tho LMAO

[@do6908]

Which vacuum sealer you use or is best?

[@jerry_sir-g8752]

I love all your videos, but when you eat carne asada, first off, heat up your tortillas, and 2nd we use corn tortillas for this. And please no more jarred salsa. Keep up the great work!

[@bernardohernandez2620]

Some people use flour. Particularly people in Sonora.

[@ASHAH925]

perfectly made! Where did you get the heat lamps?