Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

benzo map gas torch for finishing sous vide protein?

anyone see a problem with finishing proteins with the same map gas torch i use to light the egg? Wanted to give it a try but didn't know if the map gas is 1. safe and 2. odor/tasteless.

If no, what torch do i need? 


  • td66snrftd66snrf Posts: 700
    I would think that being that mapp gas is hotter than butane or propane you would be less likely to pick up any flavor from it than the alternatives since it's on the food for a shorter time. IMO
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
  • I use the Bernzomatic Fat Boy MAPP torch to help sear.

    You can see the meat sear as the torch moves across. I don't have to hold it any one place long. Sucker is HOT.

    It will probably give me cancer, I know. But it is tasty and FAST. No taste that I can tell from the torch.
  • mwraulstmwraulst Posts: 121

    i use food-saver vac system and bags. I called food-saver and they swear the plastic is safe to heat to the sous vide temperatures and claim that chefs around the country are using it. I bought the sidekic immersion circulator from amazon and sous vide in food-saver vac bags in an igloo playmate cooler.

    Thanks for the advice on the torch. I've been searing on a cast iron pan or at nuke temps on the egg but always looking for an excuse to torch something.

  • Watch out for those counter tops!  What do you put the meat on that is fireproof?  Or do you simply have a steady hand? 
  • mwraulstmwraulst Posts: 121

    my counter tops are granite and my plates are ceramic and have been glazed and fired in a kiln. I don't think either really matter up until this point bc i was planning on holding the meat above the plate with a pair of tongs in one hand and torching with the other. I'm curious as to how other with experience do it. I would imagine a cookie grid above a drip pan/baking sheet works well for pieces of meat too large to be held by tongs.

Sign In or Register to comment.