It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers
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
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Sous-vide update - short ribs
I promised an update on the short ribs, so.... here it is If you're
interested, you can check out a thread on Sous-vide cooking at the EGullet forum .
I'm not going to repeat everything in the prior post on Sous-vide, just a quick and dirty.
First, I sealed the short ribs in a bag with some mushrooms, beef stock and port wine (they were seasoned with salt and pepper too).
<p align="center"><img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_being_sealed.jpg" align="center">[/p][p]I left them in the combi oven at 130F for 48 hours. The bags were cool enough to handle when they came out.
<p align="center"><img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_out_of_oven.jpg" align="center">[/p][p]I reserved the bag juices, and separated out the mushrooms. I sauted the mushrooms in some butter, added the strained bag juices, and reduced to make a pan sauce.
The shorties looked kind of blah on the outside, but beautiful on the inside
<p align="center"><img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_split.jpg" align="center">[/p][p]Obviously, they were ready to be finished on the egg. Sorry, the on egg shots got blurred, but... here's a picture of them
after 45 seconds per side at lava temps
<p align="center"><img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_off_egg.jpg" align="center">[/p][p]I cooked up some pasta, tossed it with the pan sauce, placed the shorties on top, with some freshly grated cheese, oh yeah, and some egg grilled asparagus.
<p align="center"><img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_on_plates.jpg" align="center">[/p][p]<p align="center"><img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_on_plate.jpg" align="center">[/p][p]Oh yeah, almost forgot, they were fabulous The texture was unlike any short rib I've ever eaten. Was like eating a fine steak, not stringy at all, and required a knife to cut. Was VERY tender though, easy to chew, and great mouth feel... like a fine steak.