Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

How my Anova saved New Years Dinner... (pics included)

So, we had a three bone prime rib in the freezer that was purchased with the intent of cooking tonight for our New Years dinner at my grandmother's house. On Monday morning, I took the roast out of the freezer and placed it in the refrigerator thinking that it would defrost and be ready to rub this morning when I got up and sit for a couple of hours. To my surprise, I got up this morning to find it frozen solid... hard as a rock! Knowing that I had other things to do this morning, I panicked. Then I thought about sous vide. The roast was already vacuum sealed, so I dropped it in a water bath powered by the Anova for 2 hours at 135 while I ran my errands and came home to a defrosted roast that was already at an IT of 80 degrees. I took the meat out of the bath, rubbed it with salt, pepper, and garlic powder and put it on the Egg at 275 until the IT hit 135 (I know, I know! I way overcooked it, but my family likes medium well beef.). Then a quick sear with the Mapp torch and she was ready. Thanks for looking!

On a side note, does anyone else cook the ribs separate from the roast? I cooked these like I would pork ribs and they turned out great!





LBGE April 2011 • SBGE December 2012 •  XLBGE December 2013
Location: Jasper, Georgia


  • CanuggheadCanugghead Posts: 4,687
    Nice save and beautiful edge to edge uniform pink!  I sometimes wonder about cooking in sous vide all the way, then sear.

    Just vacuum sealed a slab of beef short ribs with light sprinkle of salt and pepper.  Still researching the right temp to cook in my DIY sous vide for 60 hours.
  • Looks perfect!
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • Looks great! Very nice save.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • EggcelsiorEggcelsior Posts: 11,417
    edited January 2014
    That's sexy. I'm in!

    Next time you defrost a large roast/bird, remember: 24hrs/5lbs.

    EDIT: I thought you took it out yesterday, not Monday. That's weird it wasn't defrosted. I bet you have a cold spot in the fridge.
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