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krobertsmsn
Posts: 655
Getting Christmas early this week...Anova on the way. I don't have a clue what to do. I expect there will be basic info included. I'm looking for tips that wont be included in the basic info that will come along. What have you learned through eggsperience? Can y'all rec any online resources or mind sharing recipes? TIA!!!
LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
Rome, GA
Comments
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Check out CenTex steak easy as 1,2,3. Borrowed a Demi and tried it, my Anova is also on the way.Basically foodsaver the steak drop in the bath - choose final and hard sear.Lots of recipes here:Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Here are the SV cooks I've posted on here. Some more technical than others but the SV part is always really simple:this one is similar but we stuffed the chicken breasts before the SV:Pork Belly:Pork Belly porchetta:SV Steaks in 3 steps and no words (a photo expression by Centex):This is a discussion we had on SV. I didn't read through it again so Im no sure if there is anyting of value in here. Probably is (had 61 comments so there has to be something)Lamb Loin Steaks:80 hour SV and still Med Rare Short Ribs:That's all I got.Keepin' It Weird in The ATX FBTX
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Baldwin's online book is a great resource. I think he also has one for sale that has more info, and is more exact w. times and temperatures.
A few years ago the eGullet forums put together a stickied list of resources. There are also lots of current discussions there. For the list, click here.
Egg related, here's what I've found. If you SV a cheap select grade steak for about 3 days w. a little rub, and then sear on the Egg, it will be very fine. Pork is better smoked for a few hours and then dropped into the water bath to finish. The flavors intensify, and then just a few minutes browning over a direct fire makes very good eating. If Sv'd first,and then smoked, the pork will disintegrate before it gets enough smoke.
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@CTS-Thanks for "all i got"! I feel special...never got EVERYTHING from anyone else...LOL@Skiddymarker-we'll be newbies together!!! Feel free to share your highs and lows!Thanks EVERYONE-wow, pulled out some great info. All recipes/tips/resources look great. I'm sure I'll tap them freq over next few months.Keep um coming-I will need all the help I can get!LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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Anyone have any info on SV for keeping baby bottles warm overnight and ready to go? (Apologies for hijacking the thread a bit).#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Congrats on the purchase. I am sure you will love it!caliking said:Anyone have any info on SV for keeping baby bottles warm overnight and ready to go? (Apologies for hijacking the thread a bit).
SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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