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tikigriller
tikigriller Posts: 1,389
in EggHead Forum
I just added a Sous Vide to the collection....be prepared for more of those questions of a noob!!!

Gets delivered Thursday!!
Just bought an Egg?  Here is what you get to look forward to now:

Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

Livermore, California
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Comments

  • caliking
    caliking Posts: 19,780
    You'll love it. Opens up a whole new dimension to your cooking. A lot of folks here SV, and there should be many threads about SV cooks if you search for them. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SGH
    SGH Posts: 28,989
    tikigriller said:
    I just added a Sous Vide to the collection....
    I did too about 2 weeks ago. It's still in the box and hid under the bed. 

    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. 

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  • SciAggie
    SciAggie Posts: 6,481
    SGH said:
    tikigriller said:
    I just added a Sous Vide to the collection....
    I did too about 2 weeks ago. It's still in the box and hid under the bed. 
    @SGH Now I feel better. If you have one too I guess I don't have to feel like I've secretly done something wrong...
    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
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Ribs, the convincer for the unbelievers.... Pack your rubbed ribs in a bag with some sauce, 147ºF for 18 hours, pull, wipe down and chill for a couple of hours. onto the egg at 225ºF indirect for an hour or so with your choice of smoke wood and you get great ribs, with a smoke ring. Saves on lump too. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Brason
    Brason Posts: 330
    I ordered one too. 
    Cheers,

    Jason

    Orange County- CA
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  • SGH
    SGH Posts: 28,989
    SciAggie said:
    SGH said:
    tikigriller said:
    I just added a Sous Vide to the collection....
    I did too about 2 weeks ago. It's still in the box and hid under the bed. 
    @SGH Now I feel better. If you have one too I guess I don't have to feel like I've secretly done something wrong...
    Brother Aggie, this may sound stupid but I felt funny ordering it. Kind of like I was cheating on my smokers or something. Just doesn't feel right cooking in a bag in water. But I'm going to give it a go. I have some turkeys curing that I am going to experiment with using the SV. 

    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. 

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  • tikigriller
    tikigriller Posts: 1,389
    I couldn't agree more @sgh I won mine in a contest over on Facebook. Doubt I ever would have  bought one but am interested in giving it a go. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • HofstraJet
    HofstraJet Posts: 1,174
    SGH said:
    SciAggie said:
    SGH said:
    tikigriller said:
    I just added a Sous Vide to the collection....
    I did too about 2 weeks ago. It's still in the box and hid under the bed. 
    @SGH Now I feel better. If you have one too I guess I don't have to feel like I've secretly done something wrong...
    Brother Aggie, this may sound stupid but I felt funny ordering it. Kind of like I was cheating on my smokers or something. Just doesn't feel right cooking in a bag in water. But I'm going to give it a go. I have some turkeys curing that I am going to experiment with using the SV. 
    The real question is whether it will earn a number or just be another gadget.  
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • EggMcMic
    EggMcMic Posts: 340
    I put one on my Christmas list and my wife vetoed it. So I bought it myself when Anova had them on sale last week. Waiting for it to arrive. Quick search of this site provided LOTS of threads to read on the topic plus links to several others as well. 
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
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  • fishlessman
    fishlessman Posts: 35,012
    faux prime rib using a cheap chuckie, 41 hours at 131 degrees. i need to try ribs. theres definitely trial and error, seems alot of sources go too long thinking tenderness and over tenderness is mush. i went 41 hours on this where the recipe i had said 3 days, this would not be good for my tastes at 3 days. i still need to find a source im happy with for times and temps






    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Foghorn
    Foghorn Posts: 10,317
    SciAggie said:
    SGH said:
    tikigriller said:
    I just added a Sous Vide to the collection....
    I did too about 2 weeks ago. It's still in the box and hid under the bed. 
    @SGH Now I feel better. If you have one too I guess I don't have to feel like I've secretly done something wrong...

    Y'all are a bunch of heathens.  And blasphemers.

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Skiddymarker
    Skiddymarker Posts: 8,528
    @fishlessman - have a 1/2 rack in the bbble machine set for dinner for granddaughter tonight. 
    If you haven't been there try chefsteps.com. They sell a unit called Joule and have lots of very interesting recipes and ideas. My favourites include for steak and chops (lamb and pork). Sear in CI, bag and season, Ci and serve. No egg, but still a very nice cook. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • fishlessman
    fishlessman Posts: 35,012
    Skiddymarker said:
    @fishlessman - have a 1/2 rack in the bbble machine set for dinner for granddaughter tonight. 
    If you haven't been there try chefsteps.com. They sell a unit called Joule and have lots of very interesting recipes and ideas. My favourites include for steak and chops (lamb and pork). Sear in CI, bag and season, Ci and serve. No egg, but still a very nice cook. 
    i have been on the joule site, always like to see what members here are doing, i think we are more on the same page. lamb was my first cook with a leg, 9 hours at 131 then sear, turned mushy, almost grainy. i backed way off, a leg done at 122 for about 4 hours is much more to my liking. it really seems trial and error, im not sure most chefs posting recipe are really up to speed with this technique
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    @fishlessman - The only "roast" type cooks I now use the SV for is eye of round(known as Baron of Beef locally), well seasoned and headed for the slicer as it gets turned into deli meat. 
    Still prefer leg and rack of lamb on the egg in an "au tradition" style cook. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Stormbringer
    Stormbringer Posts: 2,530
    What not to do with a sous vide:


    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    SGH said:
    tikigriller said:
    I just added a Sous Vide to the collection....
    I did too about 2 weeks ago. It's still in the box and hid under the bed. 
    Sous vide Scottie, not Fleshlight. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
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    My Photography Site
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  • Focker
    Focker Posts: 8,364
    Great pickup tiki!

    Heston Blumenthal,
    "Sous-vide cooking is the single greatest advancement in cooking technology in decades."

    He's right.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    Stormbringer said:
    What not to do with a sous vide:


    Are you bathing the cat or cooking the cat?
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    I got a food saver coming for Christmas from the wife. May have to check out this water cooking thingee.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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