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I don't get the Sous-vide thing
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2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Acn said:JohnInCarolina said:RockyTopDW said:I don’t mean any offense, but it seems like lame stuff to post on a site about cooking with fire & smoke on a BGE. I got a buddy that swears by it, but it seems like another way to boil. Overrated French bs. You want it tender??? Go low & slow.
To the OP - SV is a tool that works great when needed. Just like your toolbox doesn’t only have one wrench. It’s not the savior tool but works great and is fun learning different avenues of cooking.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Another example...
Today is opening day of dove season. In years past I’ve had a lot of family in for opening weekend. We stay out until late, then have to get home and clean birds, put our gear away, shower and clean up - and then eat.
What if we want steaks? It’s just EASIER to have steaks in the SV hot tub all afternoon and then we can cook whenever we feel like it. Want another round of beer? Hey Gary, can we push back supper another 30 minutes? No worries... I’m ready when they are.
I really prefer to reverse sear a steak but in situations like this I’ll SV stuff just because it makes my life easier. YMMVColeman, 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 -
I keep reading about pasteurization. Doesn't food need to be at least 145 degrees to do that? How is it pasteurized? The temperature danger zone is food temperatures between 41 and 135 degrees the way I recall. Don't you feel leery about cooking lower than 135?
It would seem this technique has a following so there must be something to it.
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What if I told you you can take a chuck roast and make it like prime rib.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
tarheelmatt said:What if I told you you can take a chuck roast and make it like prime rib.
I'd say that looks great. -
@tarheelmatt you mean it would literally pay for itself the first time you used it instead of buying a prime rib? That's amazing.please tell us more.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
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Sorry for posting such lame bs on a site about cooking with smoke and fire on a bgeKeepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Sorry for posting such lame bs on a site about cooking with smoke and fire on a bge-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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As per @SciAggie’s example above, I found myself suddenly and unexpectedly hosting company last night. Had no idea what time they’d get there. Took a few filet mignons and rib eyes out of the freezer and threw them into a pot with the sous vide machine. Made a salad and prepped some potatoes as well as a carmelized onion and blue cheese sauce for the steak. Took a best guess as to when to start the potatoes and when the guests showed up, I seared the steaks and served. Incredible, no fuss dinner.
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@The Cen-Tex Smoker you're a horrible person.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Mattman3969 said:The Cen-Tex Smoker said:Sorry for posting such lame bs on a site about cooking with smoke and fire on a bgeKeepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Mattman3969 said:The Cen-Tex Smoker said:Sorry for posting such lame bs on a site about cooking with smoke and fire on a bge-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I bought one, it was on sale but I really didn't think I would use it that often. Turns out I use it more than my Egg... I travel quite a bit and eat out often so when I'm home there is 0% chance of eating out. With this being said, my bride and I never can agree on a protein mainly because I would eat beef or pork ribs 7 nights a week, she eats this crazy dish called salad.
So tonight I'm throwing on 5 racks of ribs, eating 1/2 and freezing the rest, the remaining ribs will be gone in 2 weeks... A SV and good chamber sealer are your best friend....Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL -
The Cen-Tex Smoker said:Sorry for posting such lame bs on a site about cooking with smoke and fire on a bgeBut you posted food pix so it's all good.The bozos that never post food pix are the lame bs'ers.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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WildmanWilson said:I keep reading about pasteurization. Doesn't food need to be at least 145 degrees to do that? How is it pasteurized? The temperature danger zone is food temperatures between 41 and 135 degrees the way I recall. Don't you feel leery about cooking lower than 135?
It would seem this technique has a following so there must be something to it.Killing bacteria isn't simply a matter of temperature; it requires both temperature and time.
You can find pasteurization table here if you wish.
XL & MM BGE, 36" Blackstone - Newport News, VA -
It's been demonstrated again and again that a careful reverse sear can do edge-to-edge pink as well as SV. To me, the biggest issues are:
- SV can be super convenient, which is the main reason it's so popular in restaurants. Stick in in a bath and forget about it until someone wants one -- then sear it, serve it! Can't beat that with a stick.
- But for some of us, it's more about whether it's fun to mostly cook your food in a plastic bag in a water bath, or whether it's more fun to cook over fire and smoke.
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@Theophan The fun part of cooking is real and I feel the same as you. That said, it’s like cooking beans. I love cooking a pot of pinto beans long and slow and smelling them all day - my preferred method. But when I want them on a Wednesday night after work I pull out the instant pot. I get good beans quickly that are not from a can - or worse I don’t have to choose to do without.
Not singling you out btw, just adding to the discussion.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 -
johnnyp said:WildmanWilson said:I keep reading about pasteurization. Doesn't food need to be at least 145 degrees to do that? How is it pasteurized? The temperature danger zone is food temperatures between 41 and 135 degrees the way I recall. Don't you feel leery about cooking lower than 135?
It would seem this technique has a following so there must be something to it.Killing bacteria isn't simply a matter of temperature; it requires both temperature and time.
You can find pasteurization table here if you wish.
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WildmanWilson said:I keep reading about pasteurization. Doesn't food need to be at least 145 degrees to do that? How is it pasteurized? The temperature danger zone is food temperatures between 41 and 135 degrees the way I recall. Don't you feel leery about cooking lower than 135?
It would seem this technique has a following so there must be something to it.
Keepin' It Weird in The ATX FBTX -
WildmanWilson said:johnnyp said:WildmanWilson said:I keep reading about pasteurization. Doesn't food need to be at least 145 degrees to do that? How is it pasteurized? The temperature danger zone is food temperatures between 41 and 135 degrees the way I recall. Don't you feel leery about cooking lower than 135?
It would seem this technique has a following so there must be something to it.Killing bacteria isn't simply a matter of temperature; it requires both temperature and time.
You can find pasteurization table here if you wish.
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Try making chocolate pots over fire and smoke."I've made a note never to piss you two off." - Stike
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WildmanWilson said:johnnyp said:WildmanWilson said:I keep reading about pasteurization. Doesn't food need to be at least 145 degrees to do that? How is it pasteurized? The temperature danger zone is food temperatures between 41 and 135 degrees the way I recall. Don't you feel leery about cooking lower than 135?
It would seem this technique has a following so there must be something to it.Killing bacteria isn't simply a matter of temperature; it requires both temperature and time.
You can find pasteurization table here if you wish.
Keepin' It Weird in The ATX FBTX -
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RockyTopDW said:I don’t mean any offense, but it seems like lame stuff to post on a site about cooking with fire & smoke on a BGE. I got a buddy that swears by it, but it seems like another way to boil. Overrated French bs. You want it tender??? Go low & slow.
The real advantage to it is that because you're cooking at the "internal done temperature", you can't overshoot. You can cook things too long and mess with the texture, but you can't burn or dry out. -
speed51133 said:Tell you to piss off?Keepin' It Weird in The ATX FBTX
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texaswig said:@tarheelmatt you mean it would literally pay for itself the first time you used it instead of buying a prime rib? That's amazing.please tell us more.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
I guess y’all are going to make me spend more money....
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I also like it for vegetables. Instead of boiling/steaming all the flavor and nutrients out of them, they cook in a little salt. pepper, butter in the SV and come out cooked perfect. You can do this even a few days ahead of time, pull them out and finish w a 5 minute saute on the stove. Carrots & green beans are my favorites to do this way.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
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