Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Woo-hoo! My first Sous Vide cook!

I ponied up and got the sous vide sidekick.  It showed up in the mail on Sat, so I felt compelled to break it in immediately.  Surf & Turf came to mind and I had a couple of tenderloin steaks in the fridge.  I decided on Scallops for the bounty of the sea.  

The side kick was set up paired with a large stock pot
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I set the side kick to 135 for the steaks

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The steaks went into the bag with shallots, a few mushrooms, a half cooked slice of bacon, and a hunk of butter.  The meat was seasoned with the DP Montreal style seasoning.  

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The meat cooked for the better part of an hour.  I wanted to do the scallops @ 120 and learned an interesting trick.  Since the meat was already done @ 135, I could just keep it held at 120 with the scallops while they cooked together in the bath, but in separate bags.  Scallops were cooked with no seasoning for 20 min before I Seasoned them with DP and seared

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After a flip, the steaks were also seared to a nice crust matching the scallops

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Plated with a bacon mushroom ravioli we made using egg roll wrappers.  

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I was pretty happy with my first effort.  Next time, I will do the steak @ 130 and the scallops at 118 to compare and contrast.  The scallops had a fantastic consistency, and an amazing taste.  She thought they tasted much sweeter than normal, I actually thought they had a much richer flavor and was all topped off (in a good way) with a couple of the 5 we cooked.  The steak also had a very meaty flavor and was tender while being incredibly juicy.  The next time I do beef, I will take better advantage of the bag juices.  We used them a bit as a dipping sauce but it was under utilized.  The few mushrooms that I included in the bag were wonderful as well.  In full disclosure, I did not use my egg on this cook.  But feeling guilty, I did SV Ribs on Sun and smoked/ finished them on the egg for redemption.  Fingers were too saucy for photos, so you will have to take my word for it-

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Between a new Small and a SV, I will have a lot to be thankful for in the new year.  I wish you and yours peace, prosperity, and even cooking temperatures for many years to come- 

Thanks for looking-  P
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Comments

  • Looks like a real nice meal.

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  • Little StevenLittle Steven Posts: 27,258
    Very cool! I'll be really interested in seeing everyone's results. I have been thrilled with mine so far.

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 13,483
    Yeah, looks great - lots of cool stuff opened up to ya.  Try beef short ribs or one of the other "chef's" cuts. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • allsidallsid Posts: 399
    Yeah, looks great - lots of cool stuff opened up to ya.  Try beef short ribs or one of the other "chef's" cuts. 
    Thanks Nola-  I can't wait to experiment more with less desirable cuts of meat.  Just recently, I read of both pigs cheek, and ox cheek.  Neither of which I had ever heard of before.  They look like so much fun!  Good, bad, or indifferent, I will probably return the SK for a PSSV machine.
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  • allsidallsid Posts: 399
    Very cool! I'll be really interested in seeing everyone's results. I have been thrilled with mine so far.
    I cannot wait to get on to my next cook as well!
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  • doubledouble Posts: 1,214
    Only got to use my sidekic twice before it broke can't wait to get it replaced! Good looking cook.
    Lynnwood WA
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  • nolaeggheadnolaegghead Posts: 13,483
    Hope they're taking care of ya, double.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • doubledouble Posts: 1,214
    Ye suspected a slight delay with the holidays.
    Lynnwood WA
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