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Mattmans first try at Hot Tubbing.
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Mattman3969
Posts: 10,457
1lb ribeye on the cooktop at 106° for 1hr.
Made some cream cheese, scallions, bacon and cheddar stuffed shrooms with a dusting of panko on top. On the mini at 400° indirect
Opened the mini to 650° direct to sear off the steak
And plated with some leftover green beans.
I might try this again but I really think that cooking hot fast and flipping was just as good but maybe I seared to long. Ok one more to correct that before I hang up the hot tub
Made some cream cheese, scallions, bacon and cheddar stuffed shrooms with a dusting of panko on top. On the mini at 400° indirect
Opened the mini to 650° direct to sear off the steak
And plated with some leftover green beans.
I might try this again but I really think that cooking hot fast and flipping was just as good but maybe I seared to long. Ok one more to correct that before I hang up the hot tub
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analyze adapt overcome
Comments
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Dude. That is everything I love on a square plate. Beeeyouuuteeefoooooollllll!!!!!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Looks medium and maybe that was your intent. I think steak is well served with the options on the grill. SV or hot tub for me is better with veggies, pork and seafood. Pretty plate brother!Sandy Springs & Dawsonville Ga
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@bgebrent - I've been holding out on hot tub and SV but thought I'd give the HT a try. Could have been the cut but I'm way more happy with hot n flip on the steak than hot tub. I thought maybe it was because it was my first HT try but glad to hear you've got the same thoughts. Thanks you sir.
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Looks like another winner to me brother.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I like a SV thick cut with screaming hot CI finish, but I'm all about the crust. Different strokes... I wouldn't push that plate away tho...
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I've had the same experience as you with SV steaks. To me, they were not nearly as good as cooked hot and fast on a grill. I've tried them a couple of times, either I get no seared flavor or I overcook them. My wife got tired of me trying it and making subpar steaks, so I'm banned from SV steaks....Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
The food looks great, as always buddy.
My opinion, a different steak would work better for one. Instead of a ribeye. Thicker would work better too, and appears to over shot some, unless you were trying to hit med.
I prefer a CI skillet with butter bath garlic finish than on a grate.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Great diamond plate cook and presentation. You may want to go direct for the sear on your next HT experiment.
And @YukonRon - no such thing as a square plate. That's a diamond plate...Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Looks great.
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tarheelmatt said:The food looks great, as always buddy.
My opinion, a different steak would work better for one. Instead of a ribeye. Thicker would work better too, and appears to over shot some, unless you were trying to hit med.
I prefer a CI skillet with butter bath garlic finish than on a grate.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
@Mattman3969 How long did you sear it per side?“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Bout 3 mins. Just enough for the color/crust that I like-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mattman3969 said:Bout 3 mins. Just enough for the color/crust that I like“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Mattman3969 said:I've been holding out on hot tub and SV but thought I'd give the HT a try.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Get the woo out of there and go half the time per side. I am not a fan of sous vide on steaks or tri tips but really like the hot tub.
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@lit - the coal was within 1 1/2-2" of the grate. Does that much distance make a difference?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I was just going by color. At 3 minutes with my sears it would be burnt crisp. I usually have flames coming around it and like a minute maybe minute and a half. It looks like the gray is a little deep in your picture like a medium. Not sure where the difference is but usually when I hot tub even if I cook to 130 the steaks still look almost rare with very little gray. Did you check temps at all?
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The temp on the meat was 110° per the TP when it went on the egg. I didn't check after the egg. I agree on the gray and the tender bite I'm used to was not there.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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did you close the lid during the sear? It looks like the final temp of that steak was at least 130 or so - I think that little egg imparted a lot of energy to all sides of the steak at once and really cooked it through! Still a beautiful plate and a tasty looking dinner.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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I did close the egg. Your theory makes sense-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Maybe should mention, my CI is on induction eye. No egg involved.
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Damnit Jason that's cheatin. I'll prolly go back to my tried and true-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Looks pretty solid over here. I wouldn't mind a little tastovisionColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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@Mattman3969 Been thinking about trying this. Was it hard to keep the the water 106 for an hour? Can you share instructions?Canton, GA
LBGE, Joe Jr., 28” Blackstone -
106 is where the lowest setting on my cooktop settled in. I did nothing but turn it on. Lol-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I will admit, at first sight of this Matt, I thought of Hot Tub Timemachine.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site
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