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OT- Sous Vide Tip, big container for ribs

SmokeyPittSmokeyPitt Posts: 9,936
Looking for a container big enough for frozen ribs?




Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

Comments

  • GymGym Posts: 337
    That is a great idea! Did the cryovac stay water tight?
  • calikingcaliking Posts: 11,486
    Way to improvise!

    What temp are you SV'ing at?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • thetrimthetrim Posts: 6,505
    Nice job. I haven’t done Th SV ribs things but many on here swear by t!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • SmokeyPittSmokeyPitt Posts: 9,936
    I am cooking at 167. The cryovac was holding but it ballooned up a bit so I opened them and resealed with food saver. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • bgebrentbgebrent Posts: 17,012
    Clever solution brother. 
    Sandy Springs & Dawsonville Ga
  • smokingalsmokingal Posts: 78
    Nice workaround.  I've found this brand's products to be fairly useful and it looks like it would fit your sous vide immersion circulator well:  https://www.amazon.com/LIPAVI-Sous-Vide-Container-Polycarbonate/dp/B014U596GO
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, Kick Ash Basket, Smokeware SS Cap
    http://barbecueaddict.com
  • SmokeyPittSmokeyPitt Posts: 9,936
    167 for 8 hours and finished them raised direct at 375ish. They were pretty good. Not really any better than a straight smoke but pretty giod. They were had a good competition bite to them. Not falling off the bone but pulled away clean. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • SmokeyPittSmokeyPitt Posts: 9,936
    Cross section


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • GymGym Posts: 337
    Very nice.
    375 on the grill, just to give it some crisp? Or did you leave them in for a while?
  • ColbyLangColbyLang Posts: 37
    That’s a genius idea. I’ve used an ice chest before. Way to think outside the box!
  • SmokeyPittSmokeyPitt Posts: 9,936
    Gym said:
    Very nice.
    375 on the grill, just to give it some crisp? Or did you leave them in for a while?
    Just to crisp up the exterior and to set the sauce. About 15 min total


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • johnnypjohnnyp Posts: 3,133

    @smokeypitt the Ribs look great and solid audible you called there with the drawer.

    I also see where you asked the question I'm about to discuss below, but I feel inclined to post about it for any future egger searching for recipes and ideas.

    ...........................

    Ensure that anytime you are cooking SV, you know what type of plastic your food is cooking within.  The most up to date info that I have says that the safest plastics are high-density polyethylene, low-density polyethylene, and polypropylene.  Other plastics may not be rated for correct cooking temperatures and can leach into your food. 

    To determine if your packaging is safe to SV in, look for either "microwave safe" or "boil safe on the packaging and it is usually fine with SV.

    Another way to tell if your plastic is safe is to look  at the plastic resin code on the bag and verify that if it matches the approved, food grade list above.



    My personal preference is to always rebag.  This gets me away from fears related to the plastics, inks, absorbent pads/inserts and heat penetration issues arising from the additional thickness of stacked meats.

    XL & MM BGE, 36" Blackstone - Newport News, VA
  • Photo EggPhoto Egg Posts: 8,211
    johnnyp said:

    @smokeypitt the Ribs look great and solid audible you called there with the drawer.

    I also see where you asked the question I'm about to discuss below, but I feel inclined to post about it for any future egger searching for recipes and ideas.

    ...........................

    Ensure that anytime you are cooking SV, you know what type of plastic your food is cooking within.  The most up to date info that I have says that the safest plastics are high-density polyethylene, low-density polyethylene, and polypropylene.  Other plastics may not be rated for correct cooking temperatures and can leach into your food. 

    To determine if your packaging is safe to SV in, look for either "microwave safe" or "boil safe on the packaging and it is usually fine with SV.

    Another way to tell if your plastic is safe is to look  at the plastic resin code on the bag and verify that if it matches the approved, food grade list above.



    My personal preference is to always rebag.  This gets me away from fears related to the plastics, inks, absorbent pads/inserts and heat penetration issues arising from the additional thickness of stacked meats.

    Solid advice!
    Thank you,
    Darian

    Galveston Texas
  • SmokeyPittSmokeyPitt Posts: 9,936
    @johnnyp That is solid advice for sure.  I actually went back to my previous post after I dropped it in the bath and was deciding if I should leave it in. As the water got to about 140 it started to balloon up a bit so I decided to reseal. There is also a lot of juice trapped in the bag and "cryo-funk" that I would rather not cook in. 

    In the future if I freeze ribs I will open them up, trim, season, seal and then they will be ready to throw in the bath. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • GlennMGlennM Posts: 867
    edited July 12
    I cut the racks in half, season them and a couple drops of liquid smoke before freezing them. Last ones were 152 for 24 hrs, 300 grille with sauce until nicely charred. I really liked them.


    In the bush just East of Cambridge,Ontario 
  • SmokeyPittSmokeyPitt Posts: 9,936
    @GlennM ; - those look beautiful! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • GlennMGlennM Posts: 867
    Thanks. They were delicious. I like this method 
    In the bush just East of Cambridge,Ontario 
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