Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Sous Vide SideKic

2»

Comments

  • nolaeggheadnolaegghead Posts: 14,197
    Prime rib is already tender - not a lot of advantage to doing it sous vide when you can do it low and slow.  I'd go 131F until the center is at 131F.  There are some tables that will tell you how long that takes.
    ______________________________________________
    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 

    ·
  • doubledouble Posts: 1,214
    Was thrilled to get my replacement today! Stopped and grabbed some steaks to redeem my fail the other night. 131 for 2.5hrs. Then a quick sear on the CI skillet next time the egg. Didn't get the sear hot enough. And realized once on the plate they had 0 seasoning! The result was still GREAT!
    Photobucket Pictures, Images and Photos
    Lynnwood WA
    ·
  • doubledouble Posts: 1,214
    Customer service from the guys at Sidekic has been awesome!
    Lynnwood WA
    ·
Sign In or Register to comment.