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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

bweekes ·

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  • Wow. That's an impressive first cook. You have definitely hit the ground running my friend!
  • You know, I was wondering where hap was - hadn't seen him post in a while. Glad all is well now and that you're on the mend! Soon you'll be egging again!
  • SGH said: @bweekes‌ The honor is mine my friend. Thank you SGH. Always look forward to your posts!
  • Wow - got @SGH and @Thatgrimguy on my post - feel honoured right now!
  • PNWFoodie said: I love my sous vide supreme but have never done short ribs. How did you brown them afterwards? Torch? Egg? CI? They look delicious! I let the ribs cool for about 20 minutes, re-seasoned with DP's raising the steaks rub an…
  • pantsypants said: Oh !! I keep seeing these SV post and I am getting so excited !! I am getting an Anova through their Kick starter but it comes in October what kind of learning curve are we looking at here ? ? IMO, the learning curv…
  • Can't wait for this response either. Though I'm sure @hapster will omit one critical factor... that is, you need faith and some giant size balls to throw your prime rib eyes directly on the coals. I hope to get there soon though. LOL. 
  • td66snrf said: @bweekes & @caliking  I have to agree with both of you, sous vide short ribs are the bomb. I don't know what it is but it transforms them into something totally different in texture and flavor Couldn't agree more. It's…
  • Wow - definitely a small town phenomenon. Won't see prices like that here in the big smoke. 
  • The initial pic looks like a flank steak to me - quite different than a skirt steak in terms of grain and fat content. @Ladeback69 - you can't go wrong with a high heat direct cook. But one of my favourite ways to do skirt steak is actually indirect…
  • Looks great! What was your cooking method? Straight direct until done or reverse? 
  • cazzy said: I've made 12+ steaks numerous times. I actually think reverse searing that many steaks will be harder to manage. Maybe I'm just bias. I typically sear them off, then roast them all together. I actually cook the steaks to my …
  • Botch said: I was multitasking (news on TV, surfing, eating and drinking) and the news gave way to the CBS celebrity show (don't know the name, there's a lot of orange) and I was paying less attention. Then a cooking show came on I hadn't see…
  • Thatgrimguy said: I love short ribs. But not after 72 hours like so many recommend I like mine at about 40-48 hours Good call. I was worried about "mushiness". Maybe i'll try 48 hours first and see how that goes. Thanks!
  • After an underwhelming SV ribeye attempt, I think i'll make beef short ribs my next trial on the new SV. Not prepared to give up on SV beef just yet! This post gives me hope!
  • The Cen-Tex Smoker said: I will say that burgers are also really fun to do SV but I feel the same way about them as I do steaks. Good, but I prefer reverse sear or just grilled. You can actually pasteurize burgers at 132 and eat med rare brig…
  • Thatgrimguy said: bweekes said: Thatgrimguy said: Was the rosemary overpowering? Seems like a lot. It was my first time adding aromatics to a SV cook. I was expecting it to be overpowering, but it imparted a very light rose…
  • hapster said: You are a master. I still can't get over how you get wall to wall pink doing caveman! Phonomenal as usual.  Ha! Thanks. It's not as tough as you think. You should try it Will definitely try it. You got me into this cobbl…
  • Thatgrimguy said: Was the rosemary overpowering? Seems like a lot. It was my first time adding aromatics to a SV cook. I was expecting it to be overpowering, but it imparted a very light rosemary flavour. To be honest, it didn't make muc…
  • You are a master. I still can't get over how you get wall to wall pink doing caveman! Phonomenal as usual. 
  • speleoegg said: Awesome!  Where did you get the steak?  Couldn't make out from the sticker. I see you're a fellow Ajaxian! Got that steak from Totera - they now dry age thicker cuts of tomahawks. I'm frequently up in Vaughan, and Totera …
  • Thanks for the praise guys! I learned almost everything I know about BBQ right here on this forum. I'm glad I stopped lurking and got involved in the discussions. The folks on this forum are always willing to support you and lend advice! Cheers!
  • Cymbaline65 said: Just completed the grocery list. Flank Steak Fajitas (from the Naked Whiz and Alton Brown) for Saturday and some fresh Cobia for Sunday. SWMBO is wanting lighter fare and carbs have to go. What's everyone else having? A…
  • victor1 said: looks great.  i'm new to all of this, so what is the sort of half plate / grate your you used to to grill your masterpiece?   thanks. I used the BGE half moon cast iron griddle. http://www.amazon.com/Big-Green-Egg-Griddle-…
  • Thanks guys. I'm really interested to hear from the experienced SV folks on how they've had steak success by modifying bath times, temperature, finishing methods, etc. @The Cen-Tex Smoker @Cymbaline65 @double @nolaegghead and the many others I've mi…
  • Thanks guys - just took my first SV ribeye plunge. Will post pics shortly. 
  • Ok where to start?... Two years later and not only do I keep coming back to this post (one of the classics on this forum IMO), but thanks to guys like @The Cen-Tex Smoker and @nolaegghead, I was inspired to pull the trigger on a Polyscience SV this …
  • Wow! When I saw the cut, I thought to myself, "Hapster is going to reverse sear for sure". I am still in awe that you were able to get wall to wall pink doing it caveman style. Never cease to amaze me. 
  • If no platesetter, reverse sear is out of the question. I'd go caveman myself. See hapster's post above. 
  • Looks like a perfect way to spend your 50th to me! Congrats!