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Sous vide baby back ribs

paqmanpaqman Posts: 1,098
Vacuum sealed in foodsaver bags with Stubb's hickory bourbon bbq sauce.  Will be in the water bath @ 143F for the next 24 hours and will then finish on the egg for an hour.  I will post pictures of the finished product tomorrow.


imageimage

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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

  • Little StevenLittle Steven Posts: 26,265
    edited November 2012
    Looking forward to the finished report. Is your stovetop induction?

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 11,554
    Nice.  I can't wait to see how they turn out.  My PolyScience SV unit (same one you got) got shipped 2 hours after I ordered 3 days ago.  "Estimated delivery date: Nov 27"  ARGGGH!!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • paqmanpaqman Posts: 1,098
    Looking forward to the finished report. Is your stovetop induction?
    No.  I have a Paderno cookware set (alluminium bottom) that I really like.  I would have had to change it because it is not compatible with induction stovetops...

    ____________________
    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
  • paqmanpaqman Posts: 1,098
    Nice.  I can't wait to see how they turn out.  My PolyScience SV unit (same one you got) got shipped 2 hours after I ordered 3 days ago.  "Estimated delivery date: Nov 27"  ARGGGH!!
    How is that possible?  Where is it shipping from?

    ____________________
    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
  • I will let my wife know that.

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 11,554
    California to New Orleans.  It's just a pessimistic date because it was sent the cheapest possible UPS service - private seller on Amazon.  I'll probably get it late next week.  I buy lots of stuff from Amazon and this isn't the first time I've seen this.  It's psychological punishment from not buying from their featured seller.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • paqman said:
    Looking forward to the finished report. Is your stovetop induction?
    No.  I have a Paderno cookware set (alluminium bottom) that I really like.  I would have had to change it because it is not compatible with induction stovetops...
    Is it the Canadian Paderno or the Italian? I have a couple of pasta pots (Cdn) that are induction rated

    Steve 

    Caledon, ON

     

  • paqmanpaqman Posts: 1,098
    paqman said:
    Looking forward to the finished report. Is your stovetop induction?
    No.  I have a Paderno cookware set (alluminium bottom) that I really like.  I would have had to change it because it is not compatible with induction stovetops...
    Is it the Canadian Paderno or the Italian? I have a couple of pasta pots (Cdn) that are induction rated
    Canadian - Made in PEI

    ____________________
    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
  • paqmanpaqman Posts: 1,098
    Finished product:

    The ribs were on the egg no longer than 20 minutes @ 400F
    The texture was great.  Fall off the bone doneness but still holding together.


    image
    IMG_20121104_174446.jpg
    2592 x 1944 - 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
  • nolaeggheadnolaegghead Posts: 11,554
    Nice.  Was the meat still pink?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • paqmanpaqman Posts: 1,098
    Nice.  Was the meat still pink?
    Somewhat but not as much as I was expecting.

    ____________________
    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
  • I really wish you had not posted this.  I was happy and content.  Now I must give this a try.  Perhaps there's a way I can do that without spending $400 plus on a unit but that may happen.
    My actuary says I'm dead.
  • paqmanpaqman Posts: 1,098
    I really wish you had not posted this.  I was happy and content.  Now I must give this a try.  Perhaps there's a way I can do that without spending $400 plus on a unit but that may happen.
    @Baysidebob - I achieved similar results in the past by baking the baby back ribs in a pyrex pan with bbq sauce covered with aluminium foil @ 300F for 3 hours in the kitchen oven and then finishing on the egg for 20 minutes.  Don't take me wrong, the sous vide ribs were great, but there is no way that I would have been sold on sous vide with this.  On the other end, boneless chicken breasts, pork chops, pork tenderloin and beef in general are far superior cooked sous vide.

    ____________________
    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
  • The ribs were not as "pink" because there was no smoke! Where's the smoke? Maybe they will perfect the sous vide process with smoke injector in the bubbles inside each bag, kinda like a fish aquarium. 

    Looks great. Thanks for sharing - much appreciated. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • paqman said:
    I really wish you had not posted this.  I was happy and content.  Now I must give this a try.  Perhaps there's a way I can do that without spending $400 plus on a unit but that may happen.
    @Baysidebob - I achieved similar results in the past by baking the baby back ribs in a pyrex pan with bbq sauce covered with aluminium foil @ 300F for 3 hours in the kitchen oven and then finishing on the egg for 20 minutes.  Don't take me wrong, the sous vide ribs were great, but there is no way that I would have been sold on sous vide with this.  On the other end, boneless chicken breasts, pork chops, pork tenderloin and beef in general are far superior cooked sous vide.

    and fish.............out of this world texture

  • paqmanpaqman Posts: 1,098
    The ribs were not as "pink" because there was no smoke! Where's the smoke? Maybe they will perfect the sous vide process with smoke injector in the bubbles inside each bag, kinda like a fish aquarium. 

    Looks great. Thanks for sharing - much appreciated. 
    Pork cooked @ 143 will be pinkish.  However, I've put the ribs on the egg @ 400F for 20 minutes so it probably raised the temperature over 165F...  There was no smoke ring but I added apple wood chips and the smoke taste was just perfect.
     

    ____________________
    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
  • paqmanpaqman Posts: 1,098
    paqman said:
    I really wish you had not posted this.  I was happy and content.  Now I must give this a try.  Perhaps there's a way I can do that without spending $400 plus on a unit but that may happen.
    @Baysidebob - I achieved similar results in the past by baking the baby back ribs in a pyrex pan with bbq sauce covered with aluminium foil @ 300F for 3 hours in the kitchen oven and then finishing on the egg for 20 minutes.  Don't take me wrong, the sous vide ribs were great, but there is no way that I would have been sold on sous vide with this.  On the other end, boneless chicken breasts, pork chops, pork tenderloin and beef in general are far superior cooked sous vide.

    and fish.............out of this world texture
    Apparently it is amazing but I never tried and never will - I don't like fish.  I would love to like it but I just can't...  I try to taste it from time to time; it just doesn't work for me.

    ____________________
    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
  • paqman said:
    paqman said:
    I really wish you had not posted this.  I was happy and content.  Now I must give this a try.  Perhaps there's a way I can do that without spending $400 plus on a unit but that may happen.
    @Baysidebob - I achieved similar results in the past by baking the baby back ribs in a pyrex pan with bbq sauce covered with aluminium foil @ 300F for 3 hours in the kitchen oven and then finishing on the egg for 20 minutes.  Don't take me wrong, the sous vide ribs were great, but there is no way that I would have been sold on sous vide with this.  On the other end, boneless chicken breasts, pork chops, pork tenderloin and beef in general are far superior cooked sous vide.

    and fish.............out of this world texture
    Apparently it is amazing but I never tried and never will - I don't like fish.  I would love to like it but I just can't...  I try to taste it from time to time; it just doesn't work for me.
    as weird as it sounds, I hated fish until I started eating sushi. I was the guy getting chicken teriyaki when we went out for sushi with friends. I finally tried a few bites of basic Tuna and Salmon and was hooked. 

    I still do not like cooked fish unless it's very simply done- like grilled with salt and pepper. I eat all kinds of sushi though. Even the weird stuff.



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