OK, all the talk on here about sous vide and I was forced to purchase a "Demi". This is an exciting learning process for me. So far I have done a dry aged strip loin, 2" pork chop, potatoes and carrots. I currently have some riblet's on the egg that spent 7 hours in the bath at 160 (I noticed a bit of air developed in the bag?). I took them out of the tub, sauced them and have them on the egg at 300 with a couple of cherry chucks. Should be good, I will see soon
I have a 2 pound prime rib steak in the fridge that is sealed with salt, pepper, garlic an fresh rosemary. I plan on putting it in the Demi at 132 tomorrow for a couple of hours. I also have 2 x 1 pound flank steaks sealed and spiced to join the prime rib for a bath. They are for the weekend so I plan on pulling them when done and putting them in ice water for a bit. All the cow meat will be grilled at high temp on the egg.
OK, now that you have my plan, anyone have any suggestions for time, temp, etc? I want to find the perfect balance of "sous vide" and egg!
In the bush just East of Cambridge,Ontario