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
super bowl ribs! Smoke then sous vide or sous vide and just the finish?
Options
Paul B.
Posts: 57
I hit up Costco for a Chuck Roast (pulled beef) and some baby backs - they are both first time cooks....
Would love input on cooking the baby backs - method #1 - smoke first then sous vide then finish real hot or #2 - straight into the water and then smoke for a few hours after? Do the ribs get the smoke when they have already been cooked to say 165 degrees?
It is Super Bowl Sunday and I dont want to muck it up! I know I can just use the egg. I want to see if I prefer the ribs sous vide or not.
Really appreciate any input and especially adding opinions on time and temps for your best method?
Go Eagles - I am tired of the Pat's beating my Bills!!!
Would love input on cooking the baby backs - method #1 - smoke first then sous vide then finish real hot or #2 - straight into the water and then smoke for a few hours after? Do the ribs get the smoke when they have already been cooked to say 165 degrees?
It is Super Bowl Sunday and I dont want to muck it up! I know I can just use the egg. I want to see if I prefer the ribs sous vide or not.
Really appreciate any input and especially adding opinions on time and temps for your best method?
Go Eagles - I am tired of the Pat's beating my Bills!!!
Comments
-
i am a fan of Sous Vide ribs. Rub+ some liquid smoke, then in the bath @ 150 for 18 hours then 20-30 minutes on the grill (or in the oven) with sauce to char them up. That's my go to method these days.
you can cook even them on saturday, put them in the fridge and then finish them on sunday before the game if you want.
Go Eagles.
1 LBGE in Chapel Hill, NC -
325 for 90 minutes and enjoy. No need to draaaaaggg it out for the same results.
Snellville,Ga.
LBGE
Minimax
-
I just can't wrap my head around how popular of a topic Sous Vide is on an Egg board. I'm pretty new to the board and to the BGE and don't mean any disrespect. I'm sure that Sous Vide is great but is certainly not what I see as the same joy and art of actual grilling/smoking.
No offense but LIQUID smoke on ribs???? -
Atl_Buckeye said:I just can't wrap my head around how popular of a topic Sous Vide is on an Egg board. I'm pretty new to the board and to the BGE and don't mean any disrespect. I'm sure that Sous Vide is great but is certainly not what I see as the same joy and art of actual grilling/smoking.
No offense but LIQUID smoke on ribs????
It's a tool to be used along with the egg. Many of us here a foodies in general. We like the gadgets, cookware, knives, etc..
And if Off Topic, non-egg related things erk you, don't visit on Friday nights~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I'm in no way erk'ed or find it off putting at all. I like that the board isn't Nazi'esk and welcomes discussions that veer from strictly BGE stuff. I also like the gadgets and things. I'm just surprised at the amount of Sous Vide discussion on a grilling/smoking board is all.
-
-
Atl_Buckeye said:I'm in no way erk'ed or find it off putting at all. I like that the board isn't Nazi'esk and welcomes discussions that veer from strictly BGE stuff. I also like the gadgets and things. I'm just surprised at the amount of Sous Vide discussion on a grilling/smoking board is all.
Here, buy this and thank me later. Seriously
https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Circulator/dp/B00UKPBXM4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1517417792&sr=1-3&keywords=anova
BTW, welcome to the board. Lots of good info here~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
ColtsFan said:Atl_Buckeye said:I'm in no way erk'ed or find it off putting at all. I like that the board isn't Nazi'esk and welcomes discussions that veer from strictly BGE stuff. I also like the gadgets and things. I'm just surprised at the amount of Sous Vide discussion on a grilling/smoking board is all.
Here, buy this and thank me later. Seriously
https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Circulator/dp/B00UKPBXM4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1517417792&sr=1-3&keywords=anova
BTW, welcome to the board. Lots of good info hereLarge BGE
Huntsville, AL -
I’m with ColtsFan. Call me old school, ignorant, or a dumbass, but this sous vide stuff is getting ridiculous. Liquid smoke??? That’s blasphemy! Sous vide is a glorified crockpot. Man up & put some smoke on the ribs. Ribs without smoke ain’t ribs, they’re the McRib. Geez, soon you guys will be putting ketchup on your steaks.
What do do you think Myron Mixon would say about your sous vide? -
ColtsFan said:Atl_Buckeye said:I'm in no way erk'ed or find it off putting at all. I like that the board isn't Nazi'esk and welcomes discussions that veer from strictly BGE stuff. I also like the gadgets and things. I'm just surprised at the amount of Sous Vide discussion on a grilling/smoking board is all.
Here, buy this and thank me later. Seriously
https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Circulator/dp/B00UKPBXM4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1517417792&sr=1-3&keywords=anova
BTW, welcome to the board. Lots of good info here
https://www.chefsteps.com/joule
DFW - 1 LGBE & Happy to Adopt More... -
Or this......
-
It's just another toy.... I got one for Xmas and it has it's place IMHO...
I made baby backs yesterday - in the water for 10 hours and then on the grill for 30 minutes. (NO LIQUID SMOKE! I agree blasphemy) The ribs were tender and cooked to perfection texture wise. What they didn't have was any smoke on em. I haven't ever gotten the tenderness out of smoked ribs on the egg like what I had last night. Next I am going to try to smoke for 90 minutes first and then into the water for 10-14 hours. I know it is more work and may seem foolish to some but my kid just scarfed down the left overs and gave me another high five!
Lastly, I smoked two Chuck Roasts on the egg - followed a recipe from here - smoked 3 hours and then into a pan with Au Jus, peppers onions and jalapeno. Some may say braising is cheating but the boss gave me the thumbs up to do it again..... -
I've had an Anova SV circulator for a while now and am waiting on the new and improved version thats supposed to be more like the Chef Steps Joule. That being said, IME it doesn't pair as well with the egg as some people claim. Using the SV first kills any chance of a smoke ring, it also seems to mute smoke absorption. So if you want quasi BBQd foods its fine, otherwise IME not so much (IME after the fact its even worse). That being said, for steak, and chicken bits its amazing. SV+grill = awesome (and better yet, repeatable).
Near San Francisco in California -
baychilla said:I've had an Anova SV circulator for a while now and am waiting on the new and improved version thats supposed to be more like the Chef Steps Joule. That being said, IME it doesn't pair as well with the egg as some people claim. Using the SV first kills any chance of a smoke ring, it also seems to mute smoke absorption. So if you want quasi BBQd foods its fine, otherwise IME not so much (IME after the fact its even worse). That being said, for steak, and chicken bits its amazing. SV+grill = awesome (and better yet, repeatable).
I don't think the point of SV then Egg is about smoke. It's about consistency.
"I've made a note never to piss you two off." - Stike -
JohnInCarolina said:baychilla said:I've had an Anova SV circulator for a while now and am waiting on the new and improved version thats supposed to be more like the Chef Steps Joule. That being said, IME it doesn't pair as well with the egg as some people claim. Using the SV first kills any chance of a smoke ring, it also seems to mute smoke absorption. So if you want quasi BBQd foods its fine, otherwise IME not so much (IME after the fact its even worse). That being said, for steak, and chicken bits its amazing. SV+grill = awesome (and better yet, repeatable).
I don't think the point of SV then Egg is about smoke. It's about consistency.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Atl_Buckeye said:I'm in no way erk'ed or find it off putting at all. I like that the board isn't Nazi'esk and welcomes discussions that veer from strictly BGE stuff. I also like the gadgets and things. I'm just surprised at the amount of Sous Vide discussion on a grilling/smoking board is all.
Sous Vide and grilling are made for each other.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
JohnInCarolina said:baychilla said:I've had an Anova SV circulator for a while now and am waiting on the new and improved version thats supposed to be more like the Chef Steps Joule. That being said, IME it doesn't pair as well with the egg as some people claim. Using the SV first kills any chance of a smoke ring, it also seems to mute smoke absorption. So if you want quasi BBQd foods its fine, otherwise IME not so much (IME after the fact its even worse). That being said, for steak, and chicken bits its amazing. SV+grill = awesome (and better yet, repeatable).
I don't think the point of SV then Egg is about smoke. It's about consistency.Do you finish them on the egg around 350 degrees? Ever try smoking before putting them in the bath??
I agree with texture and consistency! I finished mine on my gasser and they needed smoke. some of the Juiciest, meatiest pork I have ever had.
-
Paul B. said:JohnInCarolina said:baychilla said:I've had an Anova SV circulator for a while now and am waiting on the new and improved version thats supposed to be more like the Chef Steps Joule. That being said, IME it doesn't pair as well with the egg as some people claim. Using the SV first kills any chance of a smoke ring, it also seems to mute smoke absorption. So if you want quasi BBQd foods its fine, otherwise IME not so much (IME after the fact its even worse). That being said, for steak, and chicken bits its amazing. SV+grill = awesome (and better yet, repeatable).
I don't think the point of SV then Egg is about smoke. It's about consistency.Do you finish them on the egg around 350 degrees? Ever try smoking before putting them in the bath??
I agree with texture and consistency! I finished mine on my gasser and they needed smoke. some of the Juiciest, meatiest pork I have ever had.
"I've made a note never to piss you two off." - Stike
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