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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

OT-SOUS VIDE CORNED BEEF BRISKET

I bought a 15 pound brisket and sous vide it for 36 hours at 160 in apple cider. Came out super tender and made Reubens. Started with a homemade Thousand Island with Pickles Worcestershire mayonnaise ketchup and a little bit of horseradish. I then put the sauerkraut in a frying pan  in order  so the Rubens did not turn out soggy. I also used the liquid from the brisket and threw some cabbage in it cooking it El dente.  Below are some pictures  which are in reverse order  for some reason



Here are the seeded Rye Rubens. Bet you can't guess which type of bread I like.
Thanks for looking. 

South Buffalo, New York

Comments