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Sous Vide question

I've read the posts on here about short ribs.  Was thinking of going 137 for about 52 hours.  I know some of you have gone 60 or more but wondering if I'll lose anything with a bit less.  If so, should I bump up the temp?  I'd really like these for dinner Saturday but could live with pizzas on the Egg and have short ribs sunday if I must.
XLBGE- Napa, CA by way of ATX


Comments

  • You are fine. Maybe even better.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Any recommendation on sear? I love my egg but i seem to get better color and control (as not to overcook) with a CI pan super high heat.  
    XLBGE- Napa, CA by way of ATX


  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 15,250
    edited December 2013
    I prefer CI. lowered CI grid in your egg is good too. I've done both and they are posted on here somewhere.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • GezrGezr Posts: 154
    " Was thinking of going 137 for about 52 hours.  I know some of you have gone 60 or more but wondering if I'll lose anything with a bit less.  If so, should I bump up the temp? "

    Sous vide is different from a regular oven; the temperature determines the degree of doneness (rare, medium, etc.), time determines the degree of tenderness. You cannot trade off one for the other. I've done them two different times for 72 hours and they were so good I've not been tempted to shorten the time so let us know the result...might save me 20 hours!
    Be sure to use the juices in the bag after the cook for a sauce as it is loaded with flavor.
    If you don't think too good, don't think too much.

    Afton, VA
  • GlennMGlennM Posts: 619
    I did some for 72 hours and they smelled real bad when they came out of the bag, I had to throw them out!
    In the bush just East of Cambridge,Ontario 
  • LitLit Posts: 6,459
    I have done skirt steaks for 72 hours and they were great. I could tell the difference versus others at 48 hours. I do 132 degrees that's still higher than I would normally cook to on the egg and over the 130 safe point. I always sear on the mini it works really well.
  • calikingcaliking Posts: 9,064
    Are you going to season the ribs before or after the bath? Asking since I'm new to SV myself.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • caliking said:
    Are you going to season the ribs before or after the bath? Asking since I'm new to SV myself.

    Seasoned before with and S&P and will season after with same before CI sear.  Going to put the pan under the broiler for 30+ minutes to get it as hot as I can.  I'd go on the egg but i'm opposed to the whole egg startup process for 3 minutes of sear time.  

    Also, I've decided to go the full 72 on this cook as I really started Jonesing for some pizzas tomorrow
    XLBGE- Napa, CA by way of ATX


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