Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

OT - sous vide sirloin

CanuggheadCanugghead Posts: 4,363
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...
image

in roaster oven bath controlled by DIY PID contraption, 130F for about 1.5 hour, not too much moisture loss...
image

blotted dry and lightly coated with Cluck & Squeal Beef Specific (good stuff thanks Marc)...
image

brushed with grape seed oil and seared (a tad too long) on CI pan heated on table top butane stove...
image

nice medium rare...tender but not fork tender...
image

also tried searing with small lab torch but didn't get enough heat, meat still coolest inside but nicer colour ...
image
image
Vaughan, ON

Comments

Sign In or Register to comment.