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
First time hot tubbing!
Options
Jazzman
Posts: 62
Tried my first hot tub tonight. Here are the steaks (fillets) in the tub!
A little DP Raising the Steaks for yummy flavor!
On the Egg at 600 1.5 minutes per side (flipped 4 times for nice cross-hatch sear marks) for a total of 6 minutes:
On the plate (excuse the messy plate - I forgot to take the picture until I was already half done! Perfect medium rare / rare - exactly the way I like my steaks!
The hot tub method worked perfectly as described. The steaks were medium rare throughout, not just a bit of medium rare in the center, with some medium and medium well around the edges. If you haven't tried this method, you MUST!
A little DP Raising the Steaks for yummy flavor!
On the Egg at 600 1.5 minutes per side (flipped 4 times for nice cross-hatch sear marks) for a total of 6 minutes:
On the plate (excuse the messy plate - I forgot to take the picture until I was already half done! Perfect medium rare / rare - exactly the way I like my steaks!
The hot tub method worked perfectly as described. The steaks were medium rare throughout, not just a bit of medium rare in the center, with some medium and medium well around the edges. If you haven't tried this method, you MUST!
Comments
-
Those look really good, congrats! -RP
-
if there were more people in my life that could eat a steak (just one more please that would make two) i would love to do the hot tub method... but i guess i got to wait on a bachelor weeknight... :(
but it will happen
thanks for the pictureshappy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
-
looks real good! been wanting to try hot tubbing for a while but can afford the hot tub.... :huh:
-
I don't have one either, but I use the kitchen sink. -RP
-
how do you keep the water at a constant 100 degree?
-
I just add more hot water to the sink as it needs it, you need a thermapen. -RP
-
i have the thermapen and a sink so i guess i no longer have an excuse to try it out!! thanks for the help!
-
Mike,
I was putting a pot in the laundry room sink with hot water all around it. Most times it will get you by for an hour.
SteveSteve
Caledon, ON
-
What temp was the hot tub? How long was the soak?
-
The steaks look great and I will have to try that method. What I really need to say is your view is incredible! Gorgeous!
Nancy -
doesn't need to be.
i use straight hot tap water and change the water out.
holding 100 degrees for some specific period of time is a tad too anal, IMHOed egli avea del cul fatto trombetta -Dante -
Here you sauce boy :laugh:
How to, Hot Tub Steaks
I do this a lot, I don't check for the internal temp to be 100, I just keep the water around 100 for an hour. When you put your steak into the ziplock, leave the zip 1/4 open and pull the meat and bag below water level until the opening is just above water then finish zipping it. This will force out almost all the air and allow maximum water contact to the meat. Try to get 700 dome for your sear, I do steaks for 90 seconds a side if I have intense heat. Let them rest for at least 10 minutes under foil. -RP
Recipe Type
Help
Recipe Source
Source: BGE Forum, AZRP, 08/19/06happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
-
Jassman,
You need to submerge the the steak in the zip-lock in the water until all the air is out of it it won't float on top of the water.
Ross -
OK, no more whining about sous vide equipment cost. I feel confident that hot tub cost more than my immersion circulator.
-
Yeah! But I wanna see you saoking in your sous vide immersion circulator!
~ B
:laugh: :laugh: :laugh: :laugh: -
Now that's true hot tubbing. Did you turn the jets on so they'd relax and maybe be more tender?LBGE Katy (Houston) TX
Categories
- All Categories
- 182.8K 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
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum