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!

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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!

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

  • 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.
    canuckland
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  • Looks perfect!
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
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  • Looks great! Very nice save.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
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  • 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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