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Anova Sous Vide an Amazon Deal of the Day
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If you are on the fence about sous vide you could try the cooler method.
http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
Another option is to just use the stove and manually hold the temp. I find I can maintain the temp fairly well using a CI dutch oven and my thermapen or a maverick type probe in the water.
These methods are only good for shorter sous vide but you can play around with it before you spend any money to see if it is your style.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Sea2Ski said:I resisted long enough to miss the deal.
Now I have "Non-buyers remorse".“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I have that unit without the bluetooth. I like it so far. Seems to be well built. Cooking thick pork chops as I type. Steaks and chicken breasts have turned out perfect. Rim to rim perfection doness every time.Eggo in N. MS
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My sous vide unit is sitting on my front porch waiting for me. Can't wait to try it out!XL & Mini & knock off medium. Western North Carolina. Formerly Franklin, TN. Formerly in Palm Harbor, FL.
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You all on this forum spend more of my money than my wife does!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Looks like the deal is over........One large BGE in Louisville, KY.
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^^^^^ Yeah! Missed this thread when first posted. Saved some money!Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories
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RRP said:Mine arrived today!!!A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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I've been out of town for a few days and arrived back home last night. I was surprised that it was much bigger than expected. I'm gonna go find some things to SV this weekend and will post results when complete.
I will ask:
If you have some SRF frozens in the freezer, would you need to thaw before SVing?
Thanks for all the feedback on here already!
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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 -
Ozzie_Isaac said:RRP said:Mine arrived today!!!
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thetrim said:If you have some SRF frozens in the freezer, would you need to thaw before SVing?
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ChillyWillis said:Ozzie_Isaac said:RRP said:Mine arrived today!!!A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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You don't need to thaw. But you do want to salt what you put in the SV. Not absolutely necessary, but you get a good influx of salt in the meat. Frozen stuff thaws in very little time. You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
______________________________________________I love lamp.. -
Biggreenpharmacist said:Thatgrimguy said:We make all our babies food using SV.
<a rel="nofollow" target="_blank" href="http://phillyphoodie.com">http://phillyphoodie.com/</a>
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nolaegghead said:You don't need to thaw. But you do want to salt what you put in the SV. Not absolutely necessary, but you get a good influx of salt in the meat. Frozen stuff thaws in very little time. You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
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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 -
thetrim said:nolaegghead said:You don't need to thaw. But you do want to salt what you put in the SV. Not absolutely necessary, but you get a good influx of salt in the meat. Frozen stuff thaws in very little time. You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
Nobody died, so that was good.
A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
I got mine last Sunday and have used it a few times, mostly just recipes from the app. Best thing by far was chicken breasts. Way more tender and juicy than anything I've had before. I must have been severely over cooking my chicken previously. Glazed carrots were great as well.Parker, Colorado
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thetrim said:nolaegghead said:You don't need to thaw. But you do want to salt what you put in the SV. Not absolutely necessary, but you get a good influx of salt in the meat. Frozen stuff thaws in very little time. You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
Seasoned them after I took them out of the bags and let them set a while before I seared them.
They were fine. I have two more SRF ribeye and I'll probably just leave them in the SRF bag mainly cuz I'm lazy.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
tarheelmatt said:Thatgrimguy said:tarheelmatt said:For some reason, I just don't feel I'll use it.
Here's my dilemma with that. Getting home and having to put all the stuff in a bag, then in the water, and setting all that up. Does it save more time than the microwave? I get impatient just getting things warmed up in the microwave.
I'll likely kick myself in the rear soon for not getting one though.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
thetrim said:nolaegghead said:You don't need to thaw. But you do want to salt what you put in the SV. Not absolutely necessary, but you get a good influx of salt in the meat. Frozen stuff thaws in very little time. You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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HeavyG said:thetrim said:nolaegghead said:You don't need to thaw. But you do want to salt what you put in the SV. Not absolutely necessary, but you get a good influx of salt in the meat. Frozen stuff thaws in very little time. You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
Seasoned them after I took them out of the bags and let them set a while before I seared them.
They were fine. I have two more SRF ribeye and I'll probably just leave them in the SRF bag mainly cuz I'm lazy.=======================================
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 -
I SV'd a brisket in its original package for 48 hr...came out great!!
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Ozzie_Isaac said:ChillyWillis said:Ozzie_Isaac said:RRP said:Mine arrived today!!!
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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thetrim said:HeavyG said:thetrim said:nolaegghead said:You don't need to thaw. But you do want to salt what you put in the SV. Not absolutely necessary, but you get a good influx of salt in the meat. Frozen stuff thaws in very little time. You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
Seasoned them after I took them out of the bags and let them set a while before I seared them.
They were fine. I have two more SRF ribeye and I'll probably just leave them in the SRF bag mainly cuz I'm lazy.
Took the frozen SRF ribeye still in the SRF bags and put them in the hot tub. After a couple of hours-ish removed them from the hot tub and removed the steaks from the SRF bags. Put them on a plate. Seasoned them. Let them set for a while till I was ready to sear them.
Seared them. Ate them. Exclaimed "That's some damm fine beef!".“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Jeepster47 said:Ozzie_Isaac said:ChillyWillis said:Ozzie_Isaac said:RRP said:Mine arrived today!!!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
HeavyG said:thetrim said:HeavyG said:thetrim said:nolaegghead said:You don't need to thaw. But you do want to salt what you put in the SV. Not absolutely necessary, but you get a good influx of salt in the meat. Frozen stuff thaws in very little time. You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
Seasoned them after I took them out of the bags and let them set a while before I seared them.
They were fine. I have two more SRF ribeye and I'll probably just leave them in the SRF bag mainly cuz I'm lazy.
Took the frozen SRF ribeye still in the SRF bags and put them in the hot tub. After a couple of hours-ish removed them from the hot tub and removed the steaks from the SRF bags. Put them on a plate. Seasoned them. Let them set for a while till I was ready to sear them.
Seared them. Ate them. Exclaimed "That's some damm fine beef!".
I've even vac sealed packages from the grocery that still had that weird pillow and forgotten about it. Called my wife at lunch and asked her to grab a couple chops out of the freezer and just throw them in the SV. Well wouldn't you know she grabbed the two that still had the styrofoam tray and nasty pillow thing under the meat and threw it all in the SV at 140 and there it sat for 3 hours.
I took it all out when I got home, seasoned and seared and couldn't tell any difference from not having those things in there.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Jeepster47 said:Re-gasketing America one yard at a time.
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get some 1" thick cut pork chops if you really want to see the anova shine. sear in cast iron with some butter and you are set
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RRP said:Jeepster47 said:
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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