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National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



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  • Re: OT- Sous Vide cooking question...chicken

    For those that don't know and who are interested, PolyScience has a good app for iphone and ipad that works very well for timing sous vide.  It's called PolyScience Sous Vide Tool box.  I'm not sure if they have it for android or not.  I've used it for reference since getting my sous vide set up.  It seems to work well.
  • Sous Vide Question

    I've been experimenting with my new Sous Vide unit.  I've done chicken thighs, which turned out very good.  I did a couple of rib eyes they also turned out good.  Doing the steaks is what is prompting the question.  First the problem, I like my steaks med-rare, SWMBO likes hers med well.  With only one Sous Vide unit my solution was to cook her steak to temp which took about 2 hours, leaving it in the bath, I then changed to temp on the unit and cooled down the bath with ice cubes, added my steak and cooked to temp for about another 2 hours.  I removed both and they were very good.  Which leads me, finally to the question.  Did I commit any crimes by doing it this way?  Are there any dangers that I'm not aware of, from a food perspective.  Also, will doing this in any way harm my  circulation unit? 
  • Re: I Hit The Motherlode!

    I'm having trouble posting a picture.  I'll try this again.
  • I Hit The Motherlode!

    Traveling quite a bit over the last few years was sometimes trying, at best, spending lonely nights in distant hotel rooms and running through every airport in the country. But the sacrifice has really paid off.  I had quite a lot of airline miles and hotel rewards points that were going to expire, so with a little ingenuity and patience, I was able to put a really big smile on my face as well as on that of SWMBO.  With expiring points and miles, I was able to acquire some of the larger ticket items I was wanting.  Also stepping up to better quality, than I probably would have purchased otherwise.

    I was able to get a LEM 3/4 HP Meat Grinder, a LEM 20 lb capacity Meat Mixer, a VacMaster VP215C Chamber Vacuum Sealer, and last but certainly not least a Poly Science Sous Vide Professional.

    I know some of this might be over-kill, but it didn't cost a cent.  Now I can OD on experimentation.  For you Pros out there, I warn you I'll be asking a lot of questions.
  • Re: best brisket sauce??

    Good brisket doesn't need sauce