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First try at Sous Vide Steak... w/pic.
Now the problem is... I can't bear the thought of going to Outback or Longhorn's ever again.
Comments
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Absolutely beautiful presentation. 10/10!
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hell yeah!
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What the two guys above said - Awesome.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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gorgeous. perfect example of SV steak right there. When people ask why Sous Vide, just post that pic. Wall to wall med rare with a hard sear. Sign me up.Keepin' It Weird in The ATX FBTX
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Absolutely gorgeous! Straight from the freezer into the bath or thawed first?
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Looks great!
Here's how I've done it with a filet for those interested:
Result:
Small & Large BGE
Nashville, TN
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Beautiful! Served with only the finest, and curliest pommes frites.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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jtippers said:
"Now the problem is... I can't bear the thought of going to Outback or Longhorn's ever again."
What with that cruddy spice stuff they apply to everything including my dessert one time, who would want to?
A poor widows son.
See der Rabbits, Iowa -
butterbald said:
Absolutely gorgeous! Straight from the freezer into the bath or thawed first?
Thanks for all the kind words!
SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia -
As a rookie, I guess this is a must try for myself. Looks great!LBGE 2013 Located in Savannah, Georgia
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@RaymontThat is an interesting looking setup. Silly question- are you controlling the temp with the digi-Q or just monitoring it. If controlling- what are you using as a heater and how did you connect it?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@smokeyPitt - Good Question- I was just monitoring the temp with the DigiQ. As long as you have a decent size cooler (larger volume of water) I don't think you will need any heating element for an hour or two. Just add a little hot water (heated on stove) but I don't think you will see more than a few degree temp drop. Make sure you vacuum seal or remove as much air as possible from the bag. The steak should not float. Good Luck!
Small & Large BGE
Nashville, TN
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Raymont said:@smokeyPitt - Good Question- I was just monitoring the temp with the DigiQ. As long as you have a decent size cooler (larger volume of water) I don't think you will need any heating element for an hour or two. Just add a little hot water (heated on stove) but I don't think you will see more than a few degree temp drop. Make sure you vacuum seal or remove as much air as possible from the bag. The steak should not float. Good Luck!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I have been doing Sous Vide for several months now.Sarted using a heated water in a cooler and worked OK. Product is amazing.I bought a temp controller and now fill mechanical controlled crock pot with water. Plug into my controller, plug controller in the wall and set temp.Works really good. I am getting ready to buy a old electric roaster(for about 30-40 bucks) and will be able to cook larger qtys at one time. Steak can be cut with a fork and they are cooked completely through all the same way. Searing on the egg or in cast iron skillet is all it takes.I have been seasoning befor putting in the bag with good success. Best steaks I have ever had.Looking to try some other things if I ever get the time.
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wallyjar said:Searing on the egg or in cast iron skillet is all it takes.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I prefer cast iron but you do get some smoke from the lump. It burns really clean at that temp though so there is not a lot of smoke. Adding chunks is worthless- too fast and they don't add any flavor unless they are smoking (not burning).If you like smoke on your steaks, you can get it in 30 seconds a side. I just prefer cast iron for that all over caramel crustKeepin' It Weird in The ATX FBTX
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Am I crazy or do these things cost $1000+. Maybe I am ignorant, but this is the first I have heard of these things or this method. Please enlighten meCheersLBGE 2013 Located in Savannah, Georgia
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The Cen-Tex Smoker said:I prefer cast iron but you do get some smoke from the lump. It burns really clean at that temp though so there is not a lot of smoke. Adding chunks is worthless- too fast and they don't add any flavor unless they are smoking (not burning).If you like smoke on your steaks, you can get it in 30 seconds a side. I just prefer cast iron for that all over caramel crust
LBGE 2013 Located in Savannah, Georgia -
check out this thread started by dlk7. This is the unit I have and it works like a champ:I paid $400 2 years ago, now it's $200. And that is the way I usually roll!It's a great unit and for $200 it's a score.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:check out this thread started by dlk7. This is the unit I have and it works like a champ:I paid $400 2 years ago, now it's $200. And that is the way I usually roll!It's a great unit and for $200 it's a score.LBGE 2013 Located in Savannah, Georgia
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The Anova immersion circulator is only $200:Really good specs and great reviews for home use. It is the unit I will be getting. The commercial grade polyscience ones cost between $800-$1200, but a lot of home use ones have come out in the $200-$400 range. There is always also DIY."America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams
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I have the Anova and I Love it.SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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@Aquacop- there was another discussion on this yesterday:You can pull off Sous Vide of a steak like Raymont showed above. Hot water in a cooler and food saver/vac sealer. I am planning to give this method a try. If I like it, add a real sous vide machine to my xmas list.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Do they ALL circulate the water?LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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I've been thinking about trying this too (cooler sous vide). You do no seasoning of the meat until after it's cooked, just before searing?
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@krobertsmsn - No. The Sous Vide Supreme and Demi are essentially a water ovens. They heat the water without circulating it. The PolyScience, Anova, & Sansaire units circulate the water.
@njl - Thats how I did the steak above. No seasoning until right before I seared it.
SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia -
Here are some websites I've found useful. Others please share if you have some good recipies for SV:
http://www.cookingsousvide.com/sous-vide-forums
http://blog.sousvidesupreme.com/category/featured-sous-vide-recipes/
http://www.cookingsousvide.com/info/sous-vide-recipes
http://www.sousviderecipes.net/beef
Small & Large BGE
Nashville, TN
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Wow... @Raymont - thats alot of good info. Thanks!
SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia -
I've been a big fan of this kind of cooking for about a year. I do it the "simple" way. 114 deg water in the kitchen sink. Bagged steak in water for right at one hour, monitoring the water with my Thermopen. BTW, steak is thawed before it goes in the bag.
Super hot sear for 90 sec a side. Wonderful eats!
John in the Willamette Valley of Oregon
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