Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active
  • 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
Click here for Forum Use Guidelines.