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OT - sous vide sirloin

CanuggheadCanugghead Posts: 4,476
edited January 2013 in EggHead Forum
first time doing sirloin, 1.5 - 1.75", light sprinkle of S&P, dried rosemary, no fat before sealing...
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in roaster oven bath controlled by DIY PID contraption, 130F for about 1.5 hour, not too much moisture loss...
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blotted dry and lightly coated with Cluck & Squeal Beef Specific (good stuff thanks Marc)...
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brushed with grape seed oil and seared (a tad too long) on CI pan heated on table top butane stove...
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nice medium rare...tender but not fork tender...
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also tried searing with small lab torch but didn't get enough heat, meat still coolest inside but nicer colour ...
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canuckland
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Comments

  • nice! I have found I can do steak as good just on the egg but chicken and fish and other more delicate meats really shine when done SV

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  • CanuggheadCanugghead Posts: 4,476
    Thanks,  we also like poached eggs. Haven't tried chicken and fish yet. Tried duck leg confit, but I over salted it :(
    canuckland
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  • nolaeggheadnolaegghead Posts: 12,860
    sweeeeet!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Thanks,  we also like poached eggs. Haven't tried chicken and fish yet. Tried duck leg confit, but I over salted it :(

    The eggs are unreal. Crazy good. Steaks are too but I haven't found the huge SV advantage like I have seen with chicken, fish, and eggs (all poultry actually)

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  • CanuggheadCanugghead Posts: 4,476
    Yup, problem is I'm finding regular boiled eggs hard to swallow!  I suppose our SV steak advantage is not having to egg in the cold as often. Although it's been 'mild' in the GWN this weekend, have a whole 20-lb shoulder in the XL since 9:30pm night, it's been 22 hours and approaching 185F IT; also have two racks of BB ribs in the Large at 3-hour mark. 
    canuckland
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  • Yeah I plan to DIY a SV setup this year.  Was originally going to do it for steaks, but can do those super on egg or even inside.  Will probably go ahead with it if starting to eat more fish (still can't do it perfectly on grill)
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  • LitLit Posts: 3,494
    The only red meat I have really though was much better after the sous vide was flank and skirt steak. I actually think tri tip done in the sous vide comes out worse than just a hot tub and then T rex.
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  • CanuggheadCanugghead Posts: 4,476
    @Lit, what about short ribs?
    canuckland
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  • CanuggheadCanugghead Posts: 4,476
    @Z_Eggineer, for me just poached egg alone is worth it!
    canuckland
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,306
    edited January 2013
    @Lit, what about short ribs?

    I did some awesome short ribs for 5 days. Medium rare and fork tender. I still prefer braised though. i think VI had the same experience. It was pretty cool though to see something cooked 5 days and still be med rare. Photobucket Pictures, Images and Photos

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  • LitLit Posts: 3,494
    I have not tried short ribs yet. People keep mentioning poached eggs I posted a recipe for scrambled eggs not too long ago and they are also really good.
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  • CanuggheadCanugghead Posts: 4,476
    @CT, wow five days, was the bag full of juice at the end of the cook? that's what I'm afraid of ... the meat will be tender and dry (is that an oxymoron!)
    canuckland
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  • @CT, wow five days, was the bag full of juice at the end of the cook? that's what I'm afraid of ... the meat will be tender and dry (is that an oxymoron!)

    It was not dry by any means.

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  • CanuggheadCanugghead Posts: 4,476
    Thanks, good to know, it's on my to do list.
    canuckland
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  • I see what you are saying Canugghead, but 50+ for some better eggs is still a stretch.

    With that being said, I do see value in SV.  I just have lots of gadgets and techniques still to master first.
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  • I'm still on the fence about SV. Will probably get the PolySci unit but don't want to replace egging by searing with a "dumb" torch or skillet. I love the idea of the tasty, moist boneless, skinless chicken breasts via SV but I would want to finish on the egg...just love my egging.
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  • CanuggheadCanugghead Posts: 4,476
     but 50+ for some better eggs is still a stretch.
    well, in my case I only spent about $30 'real' money, on used UPS box, thermocouple probe and SSR relay ... the PID controller was a donated surplus
    :))
    canuckland
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  • nolaeggheadnolaegghead Posts: 12,860
    Veal short ribs - insanely good SV.  Don't see them very often, but I'll buy them every time and throw them in the SV bath.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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