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Redneck Sous Vide

DieselkWDieselkW Posts: 892
in Beef
I priced a few of those little water heaters, seems (to me) to be a waste of money. I mean, how much difference does it make if the water is 125º or 119º?

I had a bone in ribeye - 2.5lbs - taken out of the freezer about 3 days ago. It's raining today in the MidWest, don't feel like Egging in the rain for a long cook that I have to watch so I dumped the steak in an old beer cooler, filled it with hot tap water, let the temp settle, and added boiling water until I got a steady 125º.

If it goes below 119º I'll just add some boiling water.

If it goes over 130º by mistake, I'll add an ice cube or two.

Bottom line, the cooler will keep the water warm, the steak will come to an even 120º more or less, and I'll sear it at 400º dome temp in 60 seconds while it rains on me. 

Finished Pictures later Eggheads.

Indianapolis, IN

BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

Drive a few hundred miles in any direction, and the experience changes dramatically. 



Comments

  • JohnInCarolinaJohnInCarolina Posts: 20,794
    Nothing wrong with this redneck approach for a couple hrs.  SV units are what you want when you’re looking to hold a fairly precise temperature, or you just want things to cook for a long period of time, like 18 hrs or more.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • HeavyGHeavyG Posts: 7,956
    OK...now sous vide a chuck roast for 48 hours with your method. :)
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik

    Camped out in the (757/948/804)




  • CanuggheadCanugghead Posts: 8,369
    HeavyG said:
    OK...now sous vide a chuck roast for 48 hours with your method. :)
    challenge accepted, bring it on  :) 



    canuckland
  • HeavyGHeavyG Posts: 7,956
    HeavyG said:
    OK...now sous vide a chuck roast for 48 hours with your method. :)
    challenge accepted, bring it on  :) 




    Cheater! :)
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik

    Camped out in the (757/948/804)




  • Photo EggPhoto Egg Posts: 11,116
    HeavyG said:
    OK...now sous vide a chuck roast for 48 hours with your method. :)
    challenge accepted, bring it on  :) 



    Yours is truly a Red Neck SV…Ha Ha
    Thank you,
    Darian

    Galveston Texas
  • CanuggheadCanugghead Posts: 8,369
    edited May 9
    Apology to OP for thread jacking, blame @HeavyG for stirring the rice cooker pot  =)
    canuckland
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