Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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 and Dizzy Pig

Finally, I cooked my first appetizing looking chicken breasts that were cooked perfectly to my liking with lots of flavor. I like to cook up a bunch of breasts, slice them thin and snack on them when I need a little nosh and for over my salad. Perfect! 144 for 1:40. In the bag I had 3 chicken breasts with 1/3 cup canola oil and a lot of Dizzy Pig jamacian fire walk. Yummy! They came out of the bag and looked appetizing without having to do anything else. Also mastered hard boiled eggs. Somewhere I was reading a guy asked "why" would someone cook them sous vide. Well, let me tell you the texture of the egg is so much better than I have been able to accomplish in my 40 some odd years of marriage and cooking. I am so happy to be finally getting a handle on cooking in hot water. Tomorrow is turkey breast.
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !

Comments

  • nolaeggheadnolaegghead Posts: 15,463
    yay!  There's a learning curve, like a stall, ya just gotta power through it.  Nice!
    ______________________________________________
    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 

  • gdenbygdenby Posts: 4,624
    The thing that is astonishing, if perplexing, w. SV eggs is how different they come out depending on just a few degrees difference.

    I love just set yolks, and mush them up into a sort of sauce. As I'm sure you will find, that is possible every time w. SV.
  • GrannyX4, did you finish on the egg or eat straight from the SV?
  • GrannyX4GrannyX4 Posts: 1,467
    Nola - it was a big Yay! I was beginning to think I had made a BIG $500 mistake. Gdenby - I'm going to work on that one next. Creamy yolks with somewhat firm whites is what I'm going to strive for. Tomorrow. Burr - nope, they just came out of the bag and with Dizzy spices and oil they looked pretty good. Could have browned them but I was just going to slice them and store in the fridge to use on a need to eat basis.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • beteezbeteez Posts: 400
    Tsunami Spin & Butter with my boneless skinless
  • paqmanpaqman Posts: 1,718
    GrannyX4 said:
    Finally, I cooked my first appetizing looking chicken breasts that were cooked perfectly to my liking with lots of flavor. I like to cook up a bunch of breasts, slice them thin and snack on them when I need a little nosh and for over my salad. Perfect! 144 for 1:40. In the bag I had 3 chicken breasts with 1/3 cup canola oil and a lot of Dizzy Pig jamacian fire walk. Yummy! They came out of the bag and looked appetizing without having to do anything else. Also mastered hard boiled eggs. Somewhere I was reading a guy asked "why" would someone cook them sous vide. Well, let me tell you the texture of the egg is so much better than I have been able to accomplish in my 40 some odd years of marriage and cooking. I am so happy to be finally getting a handle on cooking in hot water. Tomorrow is turkey breast.
    What temp and how long are you cooking your hard boiled eggs?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • GrannyX4GrannyX4 Posts: 1,467
    Paqman, I cook jumbo eggs at 168 for 45 minutes.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
Sign In or Register to comment.