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

Most of the sous vide fajitas

Little StevenLittle Steven Posts: 26,902
edited November 2013 in Beef

Sous vided a flap steak for 24 hours at 131*. Drained it , dried it and seasoned it with a little tex-mex rub I made up

photo 002-11.jpg

On to a really really hot ci pan

photo 004-11.jpg

Flipped after about 30 seconds

photo 008-8.jpg

photo 009-7.jpg

Had all the stuff ready

photo 010-6.jpg

Heated another ci pan in the egg and threw the vegetable stuff on. Brought it in and threw the meat in. Didn't get any sizzling/steaming pics but it was awesome.

photo 012-6.jpg

 

 

Steve 

Caledon, ON

 

Comments

Sign In or Register to comment.