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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

OT - sous vide sirloin

CanuggheadCanugghead Posts: 3,668
edited January 2013 in EggHead Forum
first time doing sirloin, 1.5 - 1.75", light sprinkle of S&P, dried rosemary, no fat before sealing...
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in roaster oven bath controlled by DIY PID contraption, 130F for about 1.5 hour, not too much moisture loss...
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blotted dry and lightly coated with Cluck & Squeal Beef Specific (good stuff thanks Marc)...
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brushed with grape seed oil and seared (a tad too long) on CI pan heated on table top butane stove...
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nice medium rare...tender but not fork tender...
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also tried searing with small lab torch but didn't get enough heat, meat still coolest inside but nicer colour ...
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Vaughan, ON, Canada

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