Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. 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: 3,749
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, Canada

Comments

Sign In or Register to comment.