Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  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!

image

image

image

image

image
SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
Location: Jasper, Georgia

Comments

  • CanuggheadCanugghead Posts: 5,388
    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.
    canuckland
  • Looks perfect!
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • SpaightlabsSpaightlabs Posts: 1,171
    Looks great! Very nice save.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • EggcelsiorEggcelsior Posts: 12,546
    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.
Sign In or Register to comment.
Click here for Forum Use Guidelines.