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Spring Hen
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Spring Chicken

Check this out for Mini ideas. Spring "Mini Makes Good" Chicken Spring Texas USA

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Spring Chicken
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  • 10,000th Post

    Thatgrimguy just informed me below that I just hit 10,000 posts here.

    Total surprise.  I haven't paid much attention to how many posts over the years, but 10,000!!!  That's a lot.

    That made me curious as to how many posts I had over on GreenEggers Forum.  19.912 posts over there.  

    Goodness gracious!  No wonder my fingers are tired...

    Thanks for putting up with me all these years.

    Spring "I Must Have A Lot Of Time On My Hands" Chicken
    Spring Texas USA


  • O/T Kites

    Remember kites? Yes, one of the great 'toys' of yesteryear. 

    I was fortunate to learn how to make my own kite early in life using strips of bamboo, scrap cloth, newspaper, string and flour-paste. And after a few crashes at first, I was so proud to be able to keep my kite dancing in the wind way up in the sky. It was pure magic to a five year old and still is when I think back to a simpler time long ago and long forgotten by most people. 

    I was just happy to keep my kite up in the wind, but in my little mind, every move it made was a wonder-filled delight that makes me smile even now 70 years later. 

    And that experience was just re-lived for a few minutes while I watched the greatest display of kite-flying I've ever seen. I found myself smiling throughout the performance. I think you will too. Take a look... It's called, "Romancing The Wind" and performed by Ray Bethell. 

    https://www.youtube.com/embed/nr9KrqN_lIg 

    Full Screen, Volume up... 

    Spring "Look, Up In The Sky" Chicken 
    Spring Texas USA
  • Re: OT.... Franklins


    He probably qualifies for one of these then.



    Been there. Stood the line.  Worth it.

    Spring "125th In Line At 8:15 AM" Chicken
    Spring Texas USA




  • Emile Henry Pizza Stone on Sale for $19.99 on Woot.com today

    Woot has a great deal on the Emile Henry Pizza Stone today. 

    We have one and love it. It's a great gift idea for pizza lovers. 

    You can cook other stuff on it too. 

    http://www.woot.com/category/sellout?ref=tg_gh_so_11 

    You're welcome. 

    Spring "A Great Deal Is A Great Deal No Matter If You Don't Need It" Chicken 
    Spring Texas USA
  • Re: Tri-Tip Sous Vide and Finished On The Egg - FANTASTIC!

    Looks great! Couple of questions:

    -Which brand did you get? Some of the reviews of the top selling/#1 rated Anova on Amazon indicate several folks had problems around the 15 month mark. Overall it has great reviews though.

    -If I want to set it up to cook during the day so I can sear it when we get home from work, is it safe to put steaks from the fridge into the pot of water before we leave for work, and set it to kick off around noon or whenever? Or best to freeze them, and add an hour or so to the cook time?

    Thanks!
    Thanks.  

    I bought the Sansonaire a couple of years ago when the retail price was $299. I bought mine through Sur la Table because they were having a sale that took it down to about $260 with free shipping.  No problems with it at all and I use it frequently, a few times for 48 and 72 hour cooks.

    There are some 'yes' and 'no' answers to your question about cooking while you are at work.  For one thing, your commute could be at least an hour each way bringing the minimum time for monitoring your cook to at least 10 hours. 

    A steak doesn't need 10 hours.  In fact, an average size 1" thick steak could be ready to sear after one hour.  Two hours would be better.  And three hours would be about the max time you would actually want to take it to.  Anything over that is basically just keeping it warm, with some slight quality loss (probably not noticeable) after that.  Even if you put it in the water frozen, it only takes about 30 minutes to thaw in say a 125° sous vide bath.  That's between Rare and Medium Rare.  

    But there's another issue, pasteurization.  The funkies in meat need to be killed off either by heat and time, usually a combination of the two.  You can quickly sear the outside of a cut of meat with the center still being uncooked.  We see it all the time and all of us are guilty of it.  So in order to get that red/pink cooked in the center, you have to apply heat long enough to work its way to the center, but without over-cooking the outside.  That's pretty basic.

    By placing your steak in room temperature water to come on with a timer later won't work as you described.  At room temperature (depending on the room) the steak will, at best, only stay safe for a maximum of about 4 hours.  Under your schedule, it would already be spoiled by the time you were eating lunch at work.

    I strongly suggest you read everything you can about sous vide cooking before you try cooking on your own schedule.  There are many charts out there that show the times necessary to cook something.  There's a reason for those charts.  I've been cooking sous vide style for over a year and I would never think of cooking something without referring to the charts first.

    Just saying.

    Spring "Chart A Sous Vide Course" Chicken
    Spring Texas USA


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