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Hi Tech Hot-tubbing

HungryManHungryMan Posts: 3,470
edited 6:16PM in EggHead Forum
Commercial units cost 1200.00 plus from what I understand. This was 700.00 at Williams-Sonoma. If it becomes more mainstream maybe the prices will get more affordable.

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Comments

  • gdenbygdenby Posts: 4,572
    Here's something that could make it on the cheap:

    http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=44&zenid=daff609e0c5b6952542bf79c57822f2e

    Will work pretty well with just a slow cooker.

    Or, if you are handy:

    http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/

    In a similar vein, I've been trying oil poaching at 145 in a slow cooker. Works pretty well, altho needs a little stirring. Most of the meat's water stays sealed in the meat, and the thin coat of oil really helps crisp up at the finish with a few minutes in the Egg.
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  • HungryManHungryMan Posts: 3,470
    funny that you say that. I was just thinking of pulling out the slow cooker and seeing what the temp it cooked at.
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  • Photo EggPhoto Egg Posts: 3,837
    That is a great kit.
    Purchased one last week for $200.00 from buy.com.



    Bazinga...LOL
    Darian
    Thank you,
    Darian

    Galveston Texas
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  • gdenbygdenby Posts: 4,572
    The newer ones are hotter than the old. The older ones' "warm" setting held the food at 140. The newer ones are at least 145, with low being closer to boiling.

    I've also bought a small "cheap" countertop induction burner. Being "cheap" (about $180), it doesn't heat to the listed temps. 120 is more like 130. And, the instructions are in a character I can't read, so I've never been able to figure out the timer. Nevertheless, its proved pretty nice. But the heat flux does change very rapidly, and if I catch something getting too hot, above a slow boil, for instance, I can drop it to no bubbles in just a second or two.
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  • gdenbygdenby Posts: 4,572
    Had a chance to try it yet?
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  • Photo EggPhoto Egg Posts: 3,837
    No, don't have one.
    It was a joke, "bazinga".
    Bad morning joke, sorry.
    Darian
    Thank you,
    Darian

    Galveston Texas
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  • DrZaiusDrZaius Posts: 1,481
    I am interested in that very same unit. It would have fantastic temp control for Mashing... :ohmy:
    This is the greatest signature EVAR!
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  • PWisePWise Posts: 1,173
    Great setup! I recomend you try the carrots next time at 183°F... the asparragus on the other hand, in my experience cook better direct on the grill, or traditionally blanched...

    cheers!
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  • HungryManHungryMan Posts: 3,470
    That was a picture I took at the store. I wish I owned it. That was a sticker on top of the unit so it would look like it was on. The food was also fake.
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  • PWisePWise Posts: 1,173
    whooops! my bad! hehe

    cheers!
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  • HungryManHungryMan Posts: 3,470
    I thought it was funny. They did have one going with real food in it. I felt weird taking a picture. I find at Williams-Sonoma, at best the employees have the personality of a dish rag.
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  • RipnemRipnem Posts: 5,511
    Al,

    You sure had me going too. :laugh: I just figured you sold a few thousand shirts and went a little nuts :woohoo: I'm all for gadgets, but WOW that's a lot for hot watah.
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