Every day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day is the Bernzomatic TS8000 – High Intensity Trigger Start Torch.  This thing is slick, heavy duty and well made.  It is the most powerful torch in the Bernzomatic Line and can use both propane and map gas.  Of course it does everything a small torch like this can do such as soldering large diameter copper pipes, brazing, heat treating and light welding.

The large, optimized swirl flame provides maximum heat output. The auto start/stop ignition lights and extinguishes the flame with the push of a button, and an adjustable flame control knob makes it easy to size the flame for different applications. Run-lock button keeps the torch lit for continuous use.

Nuff said if you need a small powerful torch for typical torch things you really can’t do much better.

You guy’s know me though one of my passions is cooking and I love me some sous vide.  With that method though when meat is done, it may be cooked perfect but it doesn’t look very appealing.  There are many ways to then sear your steak or chop or what ever.  Mostly I have been using a searing hot carbon skillet to do this.

Then last week I got sucked into an awesome new YouTube channel called Sous Vide Everything.  The guy is awesome and he uses this torch and an adapter called a Searzall all the time.  I plan on getting the Searzall next week and was going to order the torch with it.  Then Thursday my buddy Hatch was coming to dinner and i wanted to do up some chuck eye.

So rather than wait I had him pick up a Bernzomatic TS8000 at a hardware store on the way over so we could at least give it a shot.  Okay so i am still getting the Searzall but I think you could do worse than just having one of these guys.  We did up our chuckeye at 139, took out mine and Hatch’s and jacked the sous vide circulator up to 150 for 15 more minutes for Dorothy.

I then made a compound butter with garlic, rosemary and thyme.  Covered one side of the steaks and seared them with the torch.  The video is on our grill but the grill was just a convenient place to do the job at.   The sear was done 100% with the torch.  Tune in for more on this technique and recipe today on the show (episode 2368).  See the second video below for a cool video by Sous VIde Everything with compound butter.  I screwed mine up a bit as you will see in his video he seared, added the butter and seared again.  Mine still came out great but I can’t wait to try it the “right way”.

This torch is available alone, with the Searzall and you can get the Searzall as a stand alone, here are all the links.  I will do a full review of the Searzall next week when I get mine, but frankly I can’t see a world where it isn’t awesome. The Searzall may work on other torches, I don’t know, but I bought the TS800 because it was designed specifically to work with it.

• Bernzomatic TS8000 Torch Only
• Bernzomatic TS8000 Torch and Searzall Attachment
• Searzall Attachment Only

Remember you can always find all of our reviews at TspAz.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Here is a video where the Sous Vide Everything Guy does an experiment with compound butter.  And yea the maniac really does make one of the compound butters by grinding up a McDonald’s Big Mac, yes I am serious.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lastly here is the Chuck Eye as a finished product on the plate.  I just love how Sous Vide gives you and edge to edge cook to what ever level you want.  These were done at 139 for about 1.5 hours, my wife’s was left in the pot and jacked up to about 150 for another 15 minutes.  It came out about like it was cooked at 145-148 for the full time.  I am working on dialing this in since my wife prefers steak at the edge of ruin.  I may just break down and buy a second circulator as cheap as they are getting.  My preferred cooker is the Anova, you can find info on it here.