The Big Green Egg

[Paul G]

Ok, I will open up another can of worms (no not in the food ) but regarding sous vide and meats - if all you are doing after the sous vide (Yes I know suos vide makes the meats super, super tender) is very quickly searing the meats on high temps  can't that be done - just as effectively taste wise on a gas grill? Yes I know, gas may only get to 600-700 degrees or so rather than the 900+ from ceramic, but that means the difference in searing time is maybe a minute or so and when only searing for such a short time how can the benefits of  the smoky flavor be imparted on the food? 
And wouldn't a good and properly reverse seared steak be more flavorful, not necessarily more tender, but more flavorful, than one cooked with sous vide?

I have yet to try sous vide but I've read of many finishing methods, be it hot fry pan, broiler, grill of choice and even blow torch

 

[Bob Marino]

Ok, I will open up another can of worms (no not in the food ) but regarding sous vide and meats - if all you are doing after the sous vide (Yes I know suos vide makes the meats super, super tender) is very quickly searing the meats on high temps  can't that be done - just as effectively taste wise on a gas grill? Yes I know, gas may only get to 600-700 degrees or so rather than the 900+ from ceramic, but that means the difference in searing time is maybe a minute or so and when only searing for such a short time how can the benefits of  the smoky flavor be imparted on the food? 
And wouldn't a good and properly reverse seared steak be more flavorful, not necessarily more tender, but more flavorful, than one cooked with sous vide?

I have yet to try sous vide but I've read of many finishing methods, be it hot fry pan, broiler, grill of choice and even blow torch

Yep, but I'm thinking it will be very tender, but simply not as flavorful as a reverse sear steak. Other cuts of meat are probably different.

 

[Paul G]

Yep, but I'm thinking it will be very tender, but simply not as flavorful as a reverse sear steak. Other cuts of meat are probably different.

From my understanding, sous vide followed by a blow torch, broiler, etc is an example of reverse sear (slow low heat to cook the inside followed by really high heat to sear the outside) so I'm not sure what method you're referring to exactly

 

[miclee15]

Ok, I will open up another can of worms (no not in the food ) but regarding sous vide and meats - if all you are doing after the sous vide (Yes I know suos vide makes the meats super, super tender) is very quickly searing the meats on high temps  can't that be done - just as effectively taste wise on a gas grill? Yes I know, gas may only get to 600-700 degrees or so rather than the 900+ from ceramic, but that means the difference in searing time is maybe a minute or so and when only searing for such a short time how can the benefits of  the smoky flavor be imparted on the food? 
And wouldn't a good and properly reverse seared steak be more flavorful, not necessarily more tender, but more flavorful, than one cooked with sous vide?

IMHO, there is no difference if finishing on a charcoal grill after Sous Vide. The flavor is from the sear (unless you are doing a slow smoke eg real bbg not grilling). Once the steak gets on the hot grill there is plenty of smoke and I get plenty of flavor.  I agree there is a difference when using a blow torch or pan verse charcoal.    Some people actually sear first, then sous vide for a bit more, but the jury is out which is better.   

If you're only cooking a thin steak the benefits are marginal, but I enjoy a really thick cut. I'll have the butcher cut a 1 1/2" - 2".  I like med rare and to cook the center to that temp w/o over cooking the outside is next to impossible with just a grill.

I have yet to try sous vide but I've read of many finishing methods, be it hot fry pan, broiler, grill of choice and even blow torch

 

[tjbnwi]

Is dinner ready yet??????

Gezzzzzzz....

Tom

 

[Cheese]

From my understanding, sous vide followed by a blow torch, broiler, etc is an example of reverse sear (slow low heat to cook the inside followed by really high heat to sear the outside) so I'm not sure what method you're referring to exactly

Sous vide is done in a water bath with only the final sear being exposed to smoke. I believe a reverse sear steak is exposed to smoke throughout the cooking process.

 

[Paul G]

From my understanding, sous vide followed by a blow torch, broiler, etc is an example of reverse sear (slow low heat to cook the inside followed by really high heat to sear the outside) so I'm not sure what method you're referring to exactly

Sous vide is done in a water bath with only the final sear being exposed to smoke. I believe a reverse sear steak is exposed to smoke throughout the cooking process.

https://www.kamadoguru.com/topic/24038-sous-vide-reverse-sear-ribeye/

 

[Bob Marino]

Yep, but I'm thinking it will be very tender, but simply not as flavorful as a reverse sear steak. Other cuts of meat are probably different.

From my understanding, sous vide followed by a blow torch, broiler, etc is an example of reverse sear (slow low heat to cook the inside followed by really high heat to sear the outside) so I'm not sure what method you're referring to exactly

Ok, I was just questioning the fact that sous vide no doubt makes the steaks (and I am referring here only to steaks) extremely tender. Then it is followed by a quick sear by whatever method at hand. If seared by a ceramic or smoker grill - both at high temps since it's only on for a minute or two, why would there be any difference in taste and secondly, wouldn't a traditional reverse sear method on a ceramic or smoker grill be more flavorful, since the smoky flavor has now permeated the steak?

 

[Paul G]

Yep, but I'm thinking it will be very tender, but simply not as flavorful as a reverse sear steak. Other cuts of meat are probably different.

From my understanding, sous vide followed by a blow torch, broiler, etc is an example of reverse sear (slow low heat to cook the inside followed by really high heat to sear the outside) so I'm not sure what method you're referring to exactly

Ok, I was just questioning the fact that sous vide no doubt makes the steaks (and I am referring here only to steaks) extremely tender. Then it is followed by a quick sear by whatever method at hand. If seared by a ceramic or smoker grill - both at high temps since it's only on for a minute or two, why would there be any difference in taste and secondly, wouldn't a traditional reverse sear method on a ceramic or smoker grill be more flavorful, since the smoky flavor has now permeated the steak?

Since I haven't yet done sous vide I can't compare it to anything, but I agree with your logic that a slow smoked piece of meat should taste different. I've read of people adding liquid smoke into the souv vide bag as well to impart those flavors if desired. Also have read of some folks smoking a bit after sous vide. Hopefully some of the sous vide aficionados here will chime in from their experience.

 

[miclee15]

There is a very big difference on how smoke "gets into the meat".  Smoking meats or BBQ is typically done at temp 200-250 degs.  This method you can get a very deep smoke taste and it does penetrate deeper (debatable-but I think it does) and allows you to have the meat sit in the smoke longer before the outer part of the meat is cooked.    Grilling is at temps higher than that (250) and most BBQ'er (not grillers) will agree that smoke doesn't penetrate at temps higher temps and as the meat cooks the less it accepts.  Also, if you burnt wood at higher temps you'll get a off taste.  Wood smoke needs to smolder not burn to avoid a bitter taste.  So the reality is your only imparting smoke to the outside when you grill.

I use both methods, and if you smoke a large steak (less then 250 deg, finish high sear), agree a deeper smoke flavor.
If you are going to Grill, minimal difference and having the outer layer of the steak over cooked is more undesirable for me then a touch more smoke.  Everyone has their likes so there is no right answer, but I have converted some die hard BBQ's and Grillers that Sous Vide for steak is the way to go.

 

[mark60]

Unless you're 250 degrees or less you're not smoking, you're grilling or cooking and over 250 you won't really get any smoke flavor in your meat even cooked over an all wood fire.

I don't know for sure that sous vide makes steaks any more tender than any other methods unless you're in the sous vide for a long time, with steaks mine are only in the water bath for a couple hours. The benefit is that you cook them perfectly from edge to edge. I have two Anova sous vide units, the second one is useful when we have company and they like their steak somewhere past 132 degrees which is what I usually cook ours to. It's also excellent for lamb chops, those were always tricky for me to get right.

Food is ready to eat right out of the water bath but it isn't very presentable looking. The sear makes it look like we expect it to look and creates that great crust on a steak that's ready for the pat of seasoned butter. It's a little weird the first time or two but directly on red hot coals actually works and you somehow don't get a bunch of ash on your meat. A screaming hot cast iron frying pan works great too and gives a little different kind of crust.

Sorry Bob, the komado is a given but you'll have to add a sous vide too. Check out Anova and I'm sure they'll have 50 bucks off soon, they do it often. You use your own container and it can be as simple as a stockpot or as elaborate as you like. A smallish cooler works great because it helps keep the water hot on long cooks.

 

[peter halle]

As a happy griller - see my posts above - and a sous vide fan (about 2.5 years) I can tell you that most steaks in my house are cooked sous vide.  Then dried off and seared by one of the following methods:

1.  Propane torch
2.  Cast iron pan
3.  Charcoal chimney starter with lit charcoal and a tiny grate on top.  Sometimes the chimney starter is turned upside down and fewer coals used.  Great for finishing sous vide hamburgers.

If it is a steak that has fat along the edges I prefer 2 or 3 above.  For filets generally it will be choice 1 or 2.

Sous vide is just another method and it is fun, but sometimes ridiculous to see on the web the length of time things are cooked like it is a goal.  There is a done point and then a safe range and then there is the degrade the meat towards mush.

1 to 2 hrs at 129 to 135 will work for most steaks.  Slightly tougher steaks - 3 hrs.

But of course this is just another cooking technique and is not recognized by all Public Health Safety Departments in all areas or states.  For instance, in my state of Virginia, it is ok to have a street cart that will serve hotdogs with accompanying regulations.  You can boil or steam them.  Can't grill or griddle them.  Also you can not sous vide them.

Peter

EDIT:  Love my Anova!

 

[Bob Marino]

As a happy griller - see my posts above - and a sous vide fan (about 2.5 years) I can tell you that most steaks in my house are cooked sous vide.  Then dried off and seared by one of the following methods:

1.  Propane torch
2.  Cast iron pan
3.  Charcoal chimney starter with lit charcoal and a tiny grate on top.  Sometimes the chimney starter is turned upside down and fewer coals used.  Great for finishing sous vide hamburgers.

If it is a steak that has fat along the edges I prefer 2 or 3 above.  For filets generally it will be choice 1 or 2.

Sous vide is just another method and it is fun, but sometimes ridiculous to see on the web the length of time things are cooked like it is a goal.  There is a done point and then a safe range and then there is the degrade the meat towards mush.

1 to 2 hrs at 129 to 135 will work for most steaks.  Slightly tougher steaks - 3 hrs.

But of course this is just another cooking technique and is not recognized by all Public Health Safety Departments in all areas or states.  For instance, in my state of Virginia, it is ok to have a street cart that will serve hotdogs with accompanying regulations.  You can boil or steam them.  Can't grill or griddle them.  Also you can not sous vide them.

Peter

EDIT:  Love my Anova!

Ok, Pete, I'll ask you the same question - is there a difference in taste between doing the SV process and a reverse sear?

 

[peter halle]

Sous vide gives predictability and because it is cooked at a lower temperature nothing can go wrong quickly.  Fudge factor built in.

For instance, you want to cook a beef tenderloin for the holidays.  You can cook it any way you want at a temperature of 225 to 250 for whatever time needed to get you to within 10 degrees of the finished meat temp.  If you are cooking over something that produces smoke then you will have an added taste.  If you cook in the oven then nope.  Reverse sear it and then you are caramelizing the exterior and any juices that have already developed versus being solid fat or non-existent if you seared first.

When you go sous vide the same thing is happening as cooking it a lower temp on another device, but GENERALLY SPEAKING because you are cooking at the desired finish temp of the roast and in the relative absence of oxygen with better conductivity or heat thru water around the bag versus air wafting by, you can have a more predictable result pending finishing it off with then a reverse sear.

Hope I didn't confuse.

To me a steak cooked sous vide then seared versus a steak cooked by conventional methods then reverse seared is similar in taste unless in the cooking process there has been an introduction of smoke.  When you get to the sear process you are working on browning at a very high heat.

Peter

 

[Motown]

I love how I come to this website (which I love) and wind up spending lots of money on something green! LOL.

I am in the market for a Big Green Egg myself and following this thread with great interest.

 

[miclee15]

There is another add on for the egg which I can't live without.  A BBQ Guru.  It's a electronically control fan to regulate the air flow to the egg thus controlling tempeture very well.  If you look at pictures of BBQ competitions you will find a lot of people use them.   

 

[retfr8flyr]

I have an Anova, along with my Kamado Joe and my Akorns. I also have the BBQ Guru WiFi controller. I got the BBQ for my Akorn, as temp control on it is fairly difficult but my Big Joe is so stable I hardly use it for temp control on the BJ. I still use it for remotely monitoring the cook, as it's great for pit and food temp observation from the comfort of the house. As to the reverse seared steaks, I have also done them both ways, Sous Vide and Big Joe. I prefer to cook them on the BJ at 225° with a little Hickory wood for flavoring. I think they have much better flavor then the Sous Vide steaks. Now if you take a cheaper cut of meat, like so called London Broil, really just top round and cook it at 125° for about 10 hours and then do the sear procedure. You will end up with a piece of meat that is as tender as Rib Eye, with a great flavor. It's one of my favorite things to do with the Anova. Chicken also comes out great, Sous Vide, is just another way to cook many things.

 

[L.J]

I have a Lg BGE and an Anova immersion cooker and the two go together and am not surprised to see Festool owners are lovers of fine cooked meals using the best of the best !!!

 

[rmwarren]

I also have the Anova, great design. Going beyond beef we use it for fish without any finishing routine and it makes the best juicy pork chops you have ever had. Chops can be finished on an egg or in a grill pan on the range.

As Peter mentioned the benefit to sous vide is cooking for extended time @ a temp that you cannot exceed.  You can definitely make mush out of meat if overzealous but timed properly you end up with evenly cooked & tender meat.

Searing is all about the flavor created by carmelization. I think someone else mentioned it but would emphasize that you must dry the meat before the sear or you just keep cooking it.

Highly recommend Meathead's book (Meathead) in the analog (hard cover) form. Lots of good info and food porn.

RMW

 

[Cheese]

So, I meandered down to my favorite appliance dealer to pick up an air filter element for the fridge. While waiting for the goods to be processed, I also picked up this...the latest issue of the  Big Green Egg Life Style magazine.

Recipes:
Korean BBQ Short Rib Tacos
Grilled Lamb Kebabs
Smoked Chocolate Cheesecake Brownies
Spatchcock Chicken
Pizza and Beyond

There's also an article about Nobelhart & Schmutzig, a Berlin Michelin star restaurant, that incorporates a Big Green Egg for the preparation of their daily fare.