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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Sous Vide/BGE Combo Cook

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 10,846
edited April 2012 in EggHead Forum
OK- My nephew showed up tonight for a few pops and to get fed (smart boy) so tonight I'm doing Three 2" thick CAB Ribeyes in the Sous Vide and will finish with a hard sear on the egg. Should be good. I'll post pics.

With Sous Vide, you cook under vacuum in "food saver" bags until at your desired temp then hard sear to finish. Pretty cool way to cook. You can leave a steak in for 6-8 hours and it never over cooks (the water temp is precise and holds foods at their ready temp for many hours without over cooking). Then you add flavor by (in tonight's case) seasoning and hard searing on the egg. 

Keep you posted.


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