Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
SV-Prosciutto wrapped Chicken Breast Roulade
Comments
-
The Cen-Tex Smoker said:Nice! Great looking dish.
Looks like the prosciutto stuck just fine but in case you want to have a little fun with meat glue- the SV is the perfect environment for a quick activation when using meat glue. Bacon, prosciutto, etc bond like super glue to other proteins in a sv.Sandy Springs & Dawsonville Ga -
Oh mamacita...
-
Nice job Brent, those look great!_________________________________________________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 -
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. -
-
-
-
Yawn. Another unbelievable cook from @bgebrent
Nice cooking, dude. Don't ever stop. SV is the way to go. I did pros wrapped pork Tenderloin, stuffed with herbs and smoked gouda. Unreal.
Your plated meal looks spectacular as always."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:Yawn. Another unbelievable cook from @bgebrent
Nice cooking, dude. Don't ever stop. SV is the way to go. I did pros wrapped pork Tenderloin, stuffed with herbs and smoked gouda. Unreal.
Your plated meal looks spectacular as always.Sandy Springs & Dawsonville Ga -
bgebrent said:I've enjoyed our discussions. I am at best an average cook who still learns from this sight every day. Glad you're with us!Stillwater, MN
-
That looks fantastic!
I use my Sous Vide in a large pan, how high can the temperature go using the cooler?Large BGE, Mini Max
Wigan, UK
-
Mr Brent.....that looks fantastic. Not sure why others think your wife does it all. You seem to rock in from my limited reading on this forum.Living life to the fullest in Savannah Georgia
-
Kicking butt and taking names over there in Georgia I see. Carry on.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
MrWigan said:That looks fantastic!
I use my Sous Vide in a large pan, how high can the temperature go using the cooler?Sandy Springs & Dawsonville Ga -
Recipe was a winner! Next time I'm gonna remember the roasted red peppers, and I'll time it right in the sous vide bath (I started timing when I put the chicken in the bath, not after the temperature stabilized again, whoops!).
-
All day today, when someone asks - you're my hero.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
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum