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SV + Egged = DELICIOUS

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onedbguru
onedbguru Posts: 1,647
in EggHead Forum
The Better Half bought herself an Instant Pot Ultra for Christmas on one of those flash deals for a really good price.  So, she decided we would test the Sous Vide ability on a 4# top sirloin roast. It was then reverse seared on the Egg at 600*.

Tender, juicy and DELICIOUS!!!



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Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    Looks great
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Looks GREAT!! How long SV, and at what temp. Did the PC hold the temp accurately?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • onedbguru
    onedbguru Posts: 1,647
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    Temp was set to 131 for 14hrs. recipe found on "thatothercookingblog.com" I guess the temp held close enough, it was perfect. 

    The reverse sear was maybe 5-6 minutes total.
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
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    Awesome looking meal!
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  • Carolina Q
    Carolina Q Posts: 14,831
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    onedbguru said:
    Temp was set to 131 for 14hrs. recipe found on "thatothercookingblog.com" I guess the temp held close enough, it was perfect. 

    The reverse sear was maybe 5-6 minutes total.
    The reason I asked was a post I saw here recently that mentioned that the IP was ± 5 or 10 degrees from target. Yours obviously turned out well. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • thetrim
    thetrim Posts: 11,357
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    That looks great!  The SV is a total game changer. 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • CPARKTX
    CPARKTX Posts: 2,095
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    The looks amazing. I got a SV setup for Christmas and can’t wait to try it
    LBGE & SBGE.  Central Texas.  
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  • onedbguru
    onedbguru Posts: 1,647
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    Unfortunately, now that we have had a successful SV, we may have to purchase an actual SV setup. 
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  • JohnInCarolina
    JohnInCarolina Posts: 30,956
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    Yep!  Great job.
    "I've made a note never to piss you two off." - Stike
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  • onedbguru
    onedbguru Posts: 1,647
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    So, for lunch today we sauteed some peppers and onions and lightly reheated the meat and put it in a wrap with some Stonewall Kitchen Horseradish Aioli.

    Still VERY good.
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  • Hawg Fan
    Hawg Fan Posts: 1,517
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    Nice looking beef.  I started using the SV last month and have done beef 3 times and turkey once.  The beef is awesome, but my turkey SV needs some improvement.  Leftover beef makes great fajitas too.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • lkapigian
    lkapigian Posts: 10,761
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    Nice “ multiuse” kitchen tool
    Visalia, Ca @lkapigian
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