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

Sous Vide Strip Loin

I was at the local butcher shop and saw some nice strip loins on sale: -Bought two and air dried them for 4 days -Sprinkled some Dizzy Pig "Raising The Steaks" -Vacuum sealed them and into the Sous Vide at 130 for 4 hours -Made up a few "twice baked" potatoes (sour cream, tex mex cheese, bacon and chives) -When the spuds were done, small grate down on the coals, more seasoning and seared for 90 seconds per side Enjoyed this!


  • FoghornFoghorn Posts: 1,980
    "Enjoyed this!"

    I bet you did.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • that is a nice looking steak. gotta love the SV

  • dlk7dlk7 Posts: 988
    Beautiful!!  Nice work.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • GlennMGlennM Posts: 340
    Thanks,  Chicken tonite !!
  • Little StevenLittle Steven Posts: 26,914
    Did you use the DrybagSteak® aging product?


    Caledon, ON


  • GlennMGlennM Posts: 340
    No, not familiar with that? I just left it on the rack for a few days in the fridge
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