SV TO EGG COOK IDEAS

JMCXL

Only used my SV once and didn't do a good job. 

Please let me know your favorite SV to Egg cook.  please include any tips.

Thanks for the help, wanna do a cook tomorrow 

poster

Chuck roast for 36-48 hours then smoke or sear, then slice for some deadly sandwiches

bgebrent

Tri-tip is made for it.

JMCXL

bgebrent said:

Tri-tip is made for it.

Do you season as you normally would (before)? I would guess you SV at around 126 or so, then head to the Egg for quick sear.

bgebrent

JMCXL said:

show previous quotes

bgebrent said:

Tri-tip is made for it.

Do you season as you normally would (before)? I would guess you SV at around 126 or so, then head to the Egg for quick sear.

I wait to S & P until out of the bath but use OO and herbs in the bath.  Some don’t like garlic in the bath (bitterness), more relevant with smaller cuts of protein.  Hers one I posted.

https://eggheadforum.com/discussion/1204878/sous-vide-rr-ranch-tri-tip-and-some-ribeyes#latest

JMCXL

bgebrent said:

show previous quotes

I wait to S & P until out of the bath but use OO and herbs in the bath.  Some don’t like garlic in the bath (bitterness), more relevant with smaller cuts of protein.  Hers one I posted.

https://eggheadforum.com/discussion/1204878/sous-vide-rr-ranch-tri-tip-and-some-ribeyes#latest

Looks so good, might have to try this

thetrim

Carrots.  

Mattman3969

Chicken breast are excellent after a 1 1/2-2hr swim at 146°.   Rosemary,thyme and OO in the bag 

Judy Mayberry

I sous vide tri-tip at 131° for 1-1/2 hours. It works every time--you never know when it's gonna be chewy otherwise. I use half the tri-tip at a time...otherwise too much meat for two people.

lkapigian

Bacon Burnt Ends from Home Cured Bacon, winner every time 10 hiurs at 160,  quick chill, press with weight overnight ( can skip that step but it makes nice uniform bits)

dharley

Definitely Tri-Tip. 134 for 4 hours. I season before vac sealing and SV because I caveman my trip-tips.

Thick steaks. >2". 126 for 3-4 hours, then a screaming hot sear, for MR.

Boneless, skinless chicken breasts. This is the only way they are edible, IMO. Or if you have bland eaters as guests. It keeps them tender and juicy. Actually enjoyable. Season heavily in the vac bag.

Any lesser cut of beef. Temp is doneness and time is tenderness. Chuck, arm roast. Any cut high in connective tissue. 

OH! Brisket. Especially corned beef brisket. I did my St. Paddy's Day corned beef for 30 hours at 134. Two hours in hickory smoke on the egg and it was amazing. No left overs for sandwiches. It was six pounds. There were four of us.

JohnInCarolina

If you haven’t tried spare ribs this way, you should definitely give it a shot.  18 hrs at 147, then flash cooled.  Smoked hot and fast on the Egg for an hour.  Done.

JMCXL

Trying chicken breast first and Tri Tip for later today. 

OO, S, P and rosemary 

will let you know how how it turns out 

JMCXL

Had more chicken so added another bag
and wrapped it in towels. Feedback welcome

Also adjust temp to 149. This is my concern I have always cook to 166. Yes I will finish to brown them a little bit will 149 for 90-120 min be fine???

Mattman3969

149 will be fine.  For me it’s a textural preference.  You’ll need to find your happy spot.  Next when you brown you don’t need to worry about temp cause your meat is already done.  Your just going for color

jtcBoynton

Also adjust temp to 149. This is my concern I have always cook to 166. Yes I will finish to brown them a little bit will 149 for 90-120 min be fine???

Safety is a time and temp dependent issue.  USDA temps are based on "instant" times.  You get just as much safety with lower temps with longer times.  Just use a source you trust for recommended time/temp combinations. Also remember to account for the time it takes to reach the target temp.

Check out:  https://www.douglasbaldwin.com/sous-vide.html

Table 4.1 for poultry will answer your question.  

JMCXL

Tri Tip getting ready for a bath

JMCXL

Chicken is almost done

caliking

I’m too lazy to fire up an egg to sear SV’ed protein. Tri-tip may be an exception, from what I’ve seen here, but I’m yet to try that cook. 

Smoking SV’ed ribs or briskets is a different matter , and worth the effort. For SV’ed steak, pork chops, chix, fish, I would sear  it in a pan and be done. 

dharley

caliking said:

I’m too lazy to fire up an egg to sear SV’ed protein. Tri-tip may be an exception, from what I’ve seen here, but I’m yet to try that cook. 

Do it. Just do it. One of my favorites.

henapple

Filets... SPG, couple of hours and seared in cast iron...best steak I've had. Made some Bleu cheese topping for this one. 

GeezerSteve

I just wiped out a nice big brisket (11 lbs) from Costco. I had to cook on Sunday for a dinner last night(Wednesday). I got the brisket done on Sunday and vacuum sealed it (Food Saver). Kept it in refer until last evening. Then into a sous vide (Anova, first time used) before making a kind of hash with it - brisket, onion and velveta cubes on a flat top. The sous vide was 1 hour to warm the meat to 145, then on with the onions and velveta. Cover to melt the cheese and then onto a potato bun with home made KC style bbq sauce. I can't figure out where that stuff all went. I have a couple of pounds left over and gave about a pound to our grand daughter and future son-in-law, but the rest just disappeared!

BTW, I had an egg Genius. Tried to use it but ran into problems so ran the smoke "blind" with just the dome thermometer (off at least 50 deg I think). Called FB on Monday for help. A guy named Marcus walked me all the way through trouble shooting it and now it works great! Best customer service I've seen for a while.