Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Sous Vide "dry" run test

I have been running a test of my new sous vide controller today.  So far, so good, right now it is only working with a small crock pot filled with water, but it has been holding at 140 for about 5 hours. 

I used the plans from, with a few modifications.  I did not install the heating elements but rather wired up an outlet so I could use a crock pot.  All in all I'd say I spent about $50-$60 plus the various parts I had laying around the house.  It was pretty easy to hook it all up, the only thing I wish I'd done was find a plug system for the temp probe.  Maybe I will even built one to run a fan for temp controlling the Egg.  I know it would be easier to buy one, but I had a good time tinkering this thing together.

Next up will be either the Nesco or the big crock pot and some shortribs, or maybe a steak with a finish sear on the BGE.

2560 x 1920 - 980K


  • nolaeggheadnolaegghead Posts: 11,388
    Sweeeeet.  I've seen those - you just plug in whatever and drop the probe in the water.

    I just cooked a brined turkey sous vide - dark meat around 12 hours at 176F and the breasts 2.5 hours at 147.   Just before SWMBO gets home from her shift (cardiology nurse), I'm gonna throw everything on a very hot egg to warm it up and give it some flavor.  Will add stuffing and we got a meal.  (for the next few days).
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

Sign In or Register to comment.