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Sous vide meatloaf

Little StevenLittle Steven Posts: 27,257
edited March 2013 in Beef

Got a couple of meatloaves(?) in sous vide at 147*. Just gonna light the egg. Any ideas on time?

One is about 5" x 4" and the other is 3" x 4"

Steve 

Caledon, ON

 

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Comments

  • nolaeggheadnolaegghead Posts: 13,666
    hour an inch thickness is a pretty good guideline
    ______________________________________________
    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 

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  • Little StevenLittle Steven Posts: 27,257
    Thanks man! Gonna be a late dinner I guess

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 13,666
    edited March 2013
    go for an hour and stick a thermapen in it (through a hole in the corner so you can reseal easily).
    ______________________________________________
    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 

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  • Little StevenLittle Steven Posts: 27,257
    Actually I was going to do it in one piece and I made the bag long enough so the bag is out of the water

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 13,666
    you ever get your weird photo posting problem resolved?
    ______________________________________________
    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 

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  • Little StevenLittle Steven Posts: 27,257
    I've got the posting alright but my daughter pooched the camera. Going to take it in this weekend. Kinda miss posting cooks

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 13,666
    So do we, so for god-sakes man, get another friggin' camera!  She likes yours.
    ______________________________________________
    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 

    ·
  • MickeyMickey Posts: 16,142
    edited March 2013
    Steven you are at 147 before the Egg. What are you going to? I could be all wrong but I would think a high heat on all sides for browning and to crisp up and eat????
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • nolaeggheadnolaegghead Posts: 13,666
    gawd, my previous post was unintelligible.  
    b-(
    ______________________________________________
    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 

    ·
  • MickeyMickey Posts: 16,142
    f
    gawd, my previous post was unintelligible.  
    b-(

    Drugs will do that =))
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • nolaeggheadnolaegghead Posts: 13,666
    I've only had 3 diet coke and Evan Williams cocktails! Oh, and a couple lines of meat glue....
    ______________________________________________
    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 

    ·
  • Little StevenLittle Steven Posts: 27,257
    You go girl!

    Steve 

    Caledon, ON

     

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