Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Sous vide beef finished on the egg (with a butane torch) and a side of poutine (with no vegetables)

paqmanpaqman Posts: 967
My fiancee purchased a nice beef blade roast earlier this week.  Cooked it sous vide for 24 hours @ 130F and finished browning it with a butane culinary torch.  The last time that I browned beef using the torch, it triggered the fire alarm sensor so I figured it would make sense to do it outside on the egg...  I usually finish browning beef cooked sous vide directly on the coals in the egg but we were on a tight schedule.  We picked up a poutine at the corner restaurant so we were ready to eat less than 5 minutes after getting home.  Next time I'll throw in some veggies in the sous vide.  The beef was as tender as a filet mignon and perfectly pink at a fraction of the cost.


image
photo-7.JPG
2592 x 1936 - 2M

____________________
Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli

Comments

Sign In or Register to comment.