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Hot Tub
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MikeP624
Posts: 292
I checked my crockpot this morning. And it should work on the warm setting. Water got to 140, but took 1.5hrs to go from warm tap water to max temp. My question is what temp do u cook them to? And how long will it take for the steaks to get to temp. I want the final (after sear) doness to be medium-rare.
Do u season before the hot tub or after. Was just going with salt and pepper.
Do u season before the hot tub or after. Was just going with salt and pepper.
Comments
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I use a hot tub spa at 102F and place the steaks, usually 1-1 1/2 inch thick and del monicos and rib eyes mostly.
Sealed in a food saver of double zip-lok they come from the counter around 48-55F and go into the spa for about an hour. They are then around 85ish.
Cook 500-600 minute per inch of thickness on each side. use a thermapen and pull around 125-130 they will creep up a few degrees. I have been using a Himalayan Salt block for the last year or so and am very happy with the results.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1005200&catid=1
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i toos the meat in a ziploc, and sink it in hot tapwater. that set-up takes about two minutes. i change the water once or twice, and ignore the internal temp, because it's never going to get hotter than the tapwater anywa, which is around 125-130.
take it out, pat dry a bit, season with salt, and toss on the grill searing to final temp.
if you are only warming a steak, you don't need to do the dance with a crockpot and thermometers and everything.
ed egli avea del cul fatto trombetta -Dante -
When I started to use the"hot tub" method, I did not use a crockpot. I have my tap water set to 120, and I just ran the water long enough to come out at that temperature. I would dump the bagged steaks into the water, and refresh the water long enough that what I felt when I pinched the bag was the same temperature as the water.
That brings the meat temperature to just below rare. I then toss the steaks on the grill for 30 seconds per half inch per side. After a few minutes rest, the meat in the center is around 130, and the outside is nicely brown with crisp stripes.
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Last night I bought 4 choice bone in rib eyes, seasoned with salt and pepper and zip locked them with some chopped fresh garlic. Hot rubbed them in hot tap water for about 45 minutes while waiting on my guests. Even though they were a little thicker than an inch they cooked very quickly. Cooked them for about 5 minutes with lid down and foiled them as the guests arrived. One glass of cabernet while they were foiled then checked internal temp, they were already 115. After a very quick sear and wow! Best steaks of 2012. My 1st reverse sear after hot tub and perfect medium rare. I was a decent cook before egging but now much better after getting so much good info here.
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Any updates to the info above?“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Hans61 said:Any updates to the info above?“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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@HeavyG did my first hot tub today on the Weber. I went off this thread and just wanting to make sure that there wasn't anything better since it's a 2012
“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I don't know why the pics posted in that order“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
@Hans61 probably the biggest update is how popular sous vide machines have become, and how the prices keep dropping. I saw one of the Anova units on sale for $99.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
stike said:i toos the meat in a ziploc, and sink it in hot tapwater. that set-up takes about two minutes. i change the water once or twice, and ignore the internal temp, because it's never going to get hotter than the tapwater anywa, which is around 125-130.
take it out, pat dry a bit, season with salt, and toss on the grill searing to final temp.
if you are only warming a steak, you don't need to do the dance with a crockpot and thermometers and everything.Sandy Springs & Dawsonville Ga -
bgebrent said:stike said:i toos the meat in a ziploc, and sink it in hot tapwater. that set-up takes about two minutes. i change the water once or twice, and ignore the internal temp, because it's never going to get hotter than the tapwater anywa, which is around 125-130.
take it out, pat dry a bit, season with salt, and toss on the grill searing to final temp.
if you are only warming a steak, you don't need to do the dance with a crockpot and thermometers and everything.“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Hans61 said:bgebrent said:stike said:i toos the meat in a ziploc, and sink it in hot tapwater. that set-up takes about two minutes. i change the water once or twice, and ignore the internal temp, because it's never going to get hotter than the tapwater anywa, which is around 125-130.
take it out, pat dry a bit, season with salt, and toss on the grill searing to final temp.
if you are only warming a steak, you don't need to do the dance with a crockpot and thermometers and everything.Sandy Springs & Dawsonville Ga -
blind99 said:@Hans61 probably the biggest update is how popular sous vide machines have become, and how the prices keep dropping. I saw one of the Anova units on sale for $99.
will allow you to control the temp just as well as an immersion circulator for just $30.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
If you are just trying to take the chill out of a steak: ziploc bag; hot tapwater (yours will be max 130 or so by code); change it out when cool a couple times
steak is now ready to simply sear
no thermometers, wire, pumps
not sous vide so much as the old "leave it out til room temp" logic (whoch never works).
you end up with a perfect cross section and perfect sear -
I hot tubed some frozen leftovers earlier in the week and it was quite possibly my finest reheat leftovers I've ever had
been thinking about getting a sous vide even if just for a leftover warmer.
I've always been a reverse sear guy but this method has merit“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
JustineCaseyFeldown said:If you are just trying to rake the chill out of a steak: ziploc bag; hot tapwater (yours will be max 130 or so by code); change it out when cool a couple times
steak is now ready to simply sear
no thermometers, wire, pumps
not sous vide so much as the old "leave it out til room temp" logic (whoch never works).
you end up with a perfect cross section and perfect sear
thanks for your input!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Hans61 said:JustineCaseyFeldown said:If you are just trying to rake the chill out of a steak: ziploc bag; hot tapwater (yours will be max 130 or so by code); change it out when cool a couple times
steak is now ready to simply sear
no thermometers, wire, pumps
not sous vide so much as the old "leave it out til room temp" logic (whoch never works).
you end up with a perfect cross section and perfect sear
thanks for your input! -
JustineCaseyFeldown said:Hans61 said:JustineCaseyFeldown said:If you are just trying to rake the chill out of a steak: ziploc bag; hot tapwater (yours will be max 130 or so by code); change it out when cool a couple times
steak is now ready to simply sear
no thermometers, wire, pumps
not sous vide so much as the old "leave it out til room temp" logic (whoch never works).
you end up with a perfect cross section and perfect sear
thanks for your input!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I hot tub when i have a nice steak. Dry aged or something thick
most other times i cook to touch and am happy with what hits the plate.
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