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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Sous Vide, or not Sous Vide? That there is the question

ColbyLang
ColbyLang Posts: 4,397
edited December 2018 in EggHead Forum
Fellow eggers,
Christmas is rapidly approaching. I’m feeding 16 adults at our home for a late lunch. Usual go to is gumbo. Louisiana Christmas will be 72°, so that’s out. Gonna do a whole rib roast and a spiral ham. Ham is going on the egg, no matter what. Conflicted on the large hunk o ribeye. Sous Vide at 130° for 6-8 hours then sear on the gasser? Low and Slow indirect on the egg for the same amount of time. What do you guys think? Also, if on the egg, how many minutes per pound to hit medium? Thinking I’m gonna do about 6# worth of this rib roast. Thanks in advance 
· Share on FacebookShare on Twitter

Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I would personally just go with a reverse sear for the rib roast. I woukd keep the temp low and you will get the same benefit of sous vide with less hassel considering you are already planning to have the egg going. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • buzd504
    buzd504 Posts: 3,877
    Why is gumbo out?  That's crazy talk.
    NOLA
    · Share on FacebookShare on Twitter
  • ColbyLang
    ColbyLang Posts: 4,397
    Gumbo is out cus it’s gonna be on the warm side. I can cook. Gumbo doesn’t exactly emphasize that. Thought I’d change it up a bit. Also gives me opportunities to eat all the traditional sides we miss out on by serving gumbo 
    · Share on FacebookShare on Twitter
  • poster
    poster Posts: 1,348
    Will everyone be outside with you? or will they be inside away from the action? If not everyone is hanging around I would go sous vide, then you don't have to worry about timing or missing half the conversations. If you are an hour late getting it out, it doesn't matter. Just trim a little more than normal on the outside as not much will render off.
    · Share on FacebookShare on Twitter
  • Rascal
    Rascal Posts: 3,923
    Pass.  Already have too many goodgets in my kitchen!!~~
    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    Nice thing about sous vide is the timing.  You can leave the roast in the bath for 8-12 hours. The other items being prepared can drive the timing while the roast bathes.  Hardest thing about a reverse sear is determining how long the low temp cook will take.  You will have a ham taking up your egg making it hard to get a ham cook and beef roast cook to finish at the same time if using the same egg to cook them.
    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.
     
    · Share on FacebookShare on Twitter
  • ColbyLang
    ColbyLang Posts: 4,397
    jtcBoynton said:
    Nice thing about sous vide is the timing.  You can leave the roast in the bath for 8-12 hours. The other items being prepared can drive the timing while the roast bathes.  Hardest thing about a reverse sear is determining how long the low temp cook will take.  You will have a ham taking up your egg making it hard to get a ham cook and beef roast cook to finish at the same time if using the same egg to cook them.
    This was my thoughts as well. Egg is an XL. Ham and roast would both fit. I’m leaning towards the sous Vide. Reverse sear would be a calculated risk in my opinion trying to time it coming off the egg. Searing after the water bath is quick and easy 
    · Share on FacebookShare on Twitter
  • Eggcelsior
    Eggcelsior Posts: 14,414
    edited December 2018
    Cooks Illustrated just published an article about SV rib roast. Dry brine the roast for 24-96 hours, sear the top and bottom in a skillet, add other seasonings, then SV at 133 for 16-24 hours. Broil/sear the roast after the bath to crisp up the fat cap.

    This was for a 7 lb roast, though timing would not differ much if thickness is similar.
    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    They both will fit on your XL, but what is the ideal temp for the ham and the roast?  That's the problem.
    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.
     
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    Eggcelsior said:
    Cooks Illustrated just published an article about SV rib roast. Dry brine the roast for 24-96 hours, sear the top and bottom in a skillet, add other seasonings, then SV at 133 for 16-24 hours. Broil/sear the roast after the bath to crisp up the fat cap.

    This was for a 7 lb roast, though timing would not differ much if thickness is similar.
      This. 6-8 hrs seems too short for a big hunk of meat. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    Should take about 6 hours to bring up to temp. Another 2 to pasteurize. Longer times are all about converting connective tissue into tender moist gelatin - not normally needed with cuts like ribeye.
    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.
     
    · Share on FacebookShare on Twitter
  • kjs
    kjs Posts: 111
    I LOL’ed a the one poster who seemed to think you were asking whether to buy a SV or not. “Pass”

    I would egg the roast myself. 
    · Share on FacebookShare on Twitter
  • ColbyLang
    ColbyLang Posts: 4,397
    kjs said:
    I LOL’ed a the one poster who seemed to think you were asking whether to buy a SV or not. “Pass”

    I would egg the roast myself. 
    Yeah, I’m leaning that way after reading the other thread about Xmas prime rib.
    · Share on FacebookShare on Twitter

Categories