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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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

BigWader

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  • OT - Sous Vide Umami Marinated Steak - Best Yet!

    I have not posted a discussion in a while since I haven't been recording many cooks.  With all the SV interest lately I thought I'd post a cook I did over Christmas... SV Steak with Umami Marinade.

    I found the concept of the Umami Marinade perfect for SV cooking in a bag.  I'll let the pictures tell the story.

    image

    Marinade contains Soya Sauce, Worchestershire, Dijon, Balsamic, Fish Sauce, Anchovy Paste, Mushroom Powder, Olive Oil

    image

    Steaks were generously slathered and into individual vacuum bags for an overnight marinate.

    image

    Into the bath for a couple hours at 132'F.  I think total time in the tub was 2h45min

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    I heated the cast iron griddle up to just about 500'F before these went on with a light drizzle of Peanut oil

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    Meal was plated with twice baked potatoes, SV lobster tails and Caesar salad.

    Thanks for looking.

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  • Re: OT - Sous Vide Umami Marinated Steak - Best Yet!

    I got the recipe idea here:

    http://sansaire.com/cook-steak-sous-vide/

    Recipe: Faux Dry Aged Steak Marinade (inspired by Modernist Cuisine at Home)

    Feel free to substitute or remove any of the ingredients below, or alter the quantities to your taste. All of the recommended ingredients are high in glutamic acid, amplifying the umami flavor in the meat.
    Yield: enough for 4 steaks
    Ingredients:

    1. Combine all ingredients and blend until smooth.
    2. To season, divide the marinade among the bags, add the steak, and vacuum seal using your preferred method. This can be done just before cooking.

    For even stronger flavor, marinate the steaks in the refrigerator up to 24-hours before cooking. This sauce can be made ahead of time and stored, refrigerated, for one month.

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  • Re: Mini Max arrives Nov. 2nd @ Roswell Hardware

    Yeah i talked to my dealer also. Not to happy as now they are only shipping 1 truck a month and low and behold November's truck has already gone. So that means december. It's all good though it's not l Iife i NEED this egg. Yeah ok i do NEED 1...maybe 2. :(

    At this rate they are going to miss Christmas... I mean if it is to distributors in December, that isn't in the hands of dealers.  If I was a dealer I'd be awfully upset
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  • Re: Weekend Guests/Football/Vittles (Pic Heavy).

    imageimage
     
    You ever have this comparison??
     
    Great looking brisket and you won't need to worry about any bugs in that canopy for a while
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  • Re: Prime Beef Tenderloin and a full Saturday egging

    @SmokeyPitt - Thanks!  The potatoes were great but it took 4 whole potatoes to save 5 halves.  Luckily that was all I needed.  I tried to do a potato "cake" with the rest but it was too soft to flip and ended up a flop.

     

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