Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Sous Vide pork sirloin tip roast

doubledouble Posts: 1,214
So I picked up a costco pack of pork sirloin tip roasts as they were cheap. Whats the consensus on chucking one in the Sous Vide for 24 hours then a sear on the egg? Any other suggestions?
Lynnwood WA


  • nolaeggheadnolaegghead Posts: 25,462
    Never tried one of those.  I'd to with 135F for 24 hours, maybe a brine or marinade before, then sear. 

    Segregate meats into those with lots of connective tissue, which need to be cooked to 160 if cured, or 195-ish if not, versus meats from muscles where they don't do a lot of work - sirloins, loins, tenderloins, etc.  Those should be cooked medium rare, or they get tough.

    In this case, I'd go with MR.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

Sign In or Register to comment.
Click here for Forum Use Guidelines.