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Big Green Egg

macduke said:
From what I've read my grill is a bit more finicky than the Big Green Egg, but for my first father's day a couple years ago my wife bought me an iDevices iGrill 2, which is a bluetooth thermometer with multiple meat probes and ambient sensors. With that I can slowly build up a low, controlled burn and remotely monitor the meat. My only complaint is that I wish the BT range was a bit further as it cuts out near the front of my house and most places upstairs.
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Uofmtiger said:
I have Maverick probes, but I got the iGrill 2 for Christmas ( I also bought a couple extra probes since there was only one in the box). I am going to compare them, but I think being able to track temps via my phone will make up for the lack of range.
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I use the original iGrill that I got several years ago after it was first introduced. I love it and haven't had a single problem. I did do some research though after reading about the second version and see that they did have some difficulties with some of the probes and you should contact iDevices to get updated replacements.

In early August of 2014, the manufacturer of this product issued a recall on the Pro Probes that come with the iGrill2. Apparently the probes did not withstand heat as well as they should. If you own this product, you might want to visit their website to determine what steps to take to get replacement probes.
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Here's where I got the information.
 
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mscriv said:
I use the original iGrill that I got several years ago after it was first introduced. I love it and haven't had a single problem. I did do some research though after reading about the second version and see that they did have some difficulties with some of the probes and you should contact iDevices to get updated replacements.


Here's where I got the information.
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Hopefully, they have resolved the issue by now since that was an issue over a year ago. However, I will keep an eye on them. Thanks for the info.
 
Well I am late to the party here, these are from Thanksgiving. Smoked a turkey on my Brother in Laws BGE. Came out pretty well if I do say so myself.
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mscriv said:
I use the original iGrill that I got several years ago after it was first introduced. I love it and haven't had a single problem. I did do some research though after reading about the second version and see that they did have some difficulties with some of the probes and you should contact iDevices to get updated replacements.


Here's where I got the information.
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Yeah I need to replace some of my probes. The ambient temperature one is really glitchy now.
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1Zach1 said:
Well I am late to the party here, these are from Thanksgiving. Smoked a turkey on my Brother in Laws BGE. Came out pretty well if I do say so myself.
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That looks amazing. I was wanting to do one this year but never got around to doing a test version ahead of time. Perhaps I should do a small one for easter or something.
 
My (step-) daughter flies out this afternoon to return to school.

So I'm trying sous vide ribeye for lunch.
 
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Gutwrench said:
My (step-) daughter flies out this afternoon to return to school.

So I'm trying sous vide ribeye for lunch.
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I am making a butt on the egg today. Trying to get everything going before it starts raining again.

Later I am going to suos vide sausage with beer for dinner and finish it off on the Weber kettle or Weber gas grill (if it starts - it works about half the time these days).
 
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Sorry, the roasted/buttered potatoes makes it look way wetter than it should.

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Big respects to @Uofmtiger for raising this style.
 
Renzatic said:
So how'd it taste? Considering you're a big smoker, and smoked meats are among my favorites, you're a good weight to judge sous vide by.
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Hey Renzatic! How have you been?

I feel the tenderness was excellent and so was the flavor. I finished it on the stove with mushrooms, butter, and few drops of Basalmic vinegar. Obviously I'm really new to sous vide but after only one cook I think seasoning is key. The sous vide meat is really tender and juicy but needs a bit of love, which is easy to give.

I look forward to finishing on the Egg with some smoke. That should be good too. Probably better because I like grilling.

I'm probably wrong but my first impression is sous vide cooks beef very tender but you need to add salts and herbs when finishing. I look forward to seafood and play with infusing flavors during the cook.

I really like the Anova unit iofmtiger is using. It's affordable, easy to use, and the software is decent.
 
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Gutwrench said:
Hey Renzatic! How have you been?

I feel the tenderness was excellent and so was the flavor. I finished it on the stove with mushrooms, butter, and few drops of Basalmic vinegar. Obviously I'm really new to sous vide but after only one cook I think seasoning is key. The sous vide meat is really tender and juicy but needs a bit of love, which is easy to give.

I look forward to finishing on the Egg with some smoke. That should be good too. Probably better because I like grilling.

I'm probably wrong but my first impression is sous vide cooks beef very tender but you need to add salts and herbs when finishing. I look forward to seafood and play with infusing flavors during the cook.

I really like the Anova unit iofmtiger is using. It's affordable, easy to use, and the software is decent.
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Glad you liked it. When I made steaks, I put some Dale's seasoning in the bag. When I got them out, I sprinkled some salt and pepper on them and seared them off on the grill. They weren't the same as steaks on the grill, but I still really liked them..they are just different.

Like the grill, I expect that I will play around with temperatures and seasoning before deciding what I think is perfection ( given my taste). In any event this thing is so much fun to cook with that I am actually having fun cooking inside ( which isn't really my thing).

I used my vacuum sealer for the first time today and it was simple and helped the bag with sausages sink to the bottom without any problems.

My pork butt is still going strong despite the fact that it has been raining all day. Unfortunately, I may be up at 4 or 5 in the morning to get the thing off the Egg, but at least the rain should be gone by them. I suffer for my craft. :)

As a side note, I am still using my Maverick probes. I have them out of the direct rain, but I was afraid to use my brand new iGrill with it pouring out there...I was paranoid about Murphy's Law.
 
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I will look for Dale's the next time I'm at the market. I dusted them with garlic and onion powder before vacuuming. I watched a football game, cleaned and when I was ready to eat I pulled them out, patted them dry, then seared them a minute on each side. Very nice easy day and meal.

A friend has an iGrill but I don't know much about them. He's a butcher and big smoker and loves it! I have a wireless thermometer (I think it's maverick) and use them to monitor the pit and meat temps around the house. I also use the Digi-Q to maintain the pit temp. If it's raining (or cold) I put all the external units inside a small cooler placed next to the Egg. I made a little umbrella-thing to protect the Digi-q's blower from rain.

I going to smoke seven pounds of bacon today. I'll appreciate those devices since it's -9 F in the Twin Cities at the moment.

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Salmon, creme fraiche sauce, and cucumber salad.

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Gutwrench said:
I will look for Dale's the next time I'm at the market. I dusted them with garlic and onion powder before vacuuming. I watched a football game, cleaned and when I was ready to eat I pulled them out, patted them dry, then seared them a minute on each side. Very nice easy day and meal.

A friend has an iGrill but I don't know much about them. He's a butcher and big smoker and loves it! I have a wireless thermometer (I think it's maverick) and use them to monitor the pit and meat temps around the house. I also use the Digi-Q to maintain the pit temp. If it's raining (or cold) I put all the external units inside a small cooler placed next to the Egg. I made a little umbrella-thing to protect the Digi-q's blower from rain.

I going to smoke seven pounds of bacon today. I'll appreciate those devices since it's -9 F in the Twin Cities at the moment.

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I didn't realize you lived in the Twin Cities. I would probably do a lot more indoor cooking if I lived there, but I would definitely be in a bigger hurry to get a set it and forget setup like you have rather than having to go out several times to get the settings just right for the temp I want.

I have my Egg in a table, so I typically lay the cover over the table area and put the maverick on the second shelf when rain is expected. I just didn't want to take any chances out of the gate with the iGrill since I got it from my parents for Christmas and I am sure they will be expecting to see it when we have one of our pool parties/cook outs this summer.

The salmon looks tasty!
 
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Gutwrench said:
Tarragon lobster (sous vide) on risotto with vegetables.

Many thanks again for introducing this Uofmtiger.

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Looks fantastic!

I have been cooking like crazy with my Anova. I made mahi mahi last night and finished it off in a cast iron skillet with butter...Yummy! The "scrambled" eggs have become a weekend staple since I don't have time to make them during the week. Lately, I have been making/warming up bacon or sausage (which I make suos vide style and finish on the grill) in a skillet and I pour the finished (sous vide) eggs from the bag into the skillet and swirl them around for a couple seconds just to get a little more texture...maybe the first person to sear eggs?:D

The reason I dropped by this thread was to say that I saw a book on Amazon that is called "Sous Vide Grilling". I haven't had a chance to read it, but it is from the same guy that wrote the Modernist Cooking Made Easy book I think I mentioned before.
 
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Uofmtiger said:
Looks fantastic!

I have been cooking like crazy with my Anova. I made mahi mahi last night and finished it off in a cast iron skillet with butter...Yummy! The "scrambled" eggs have become a weekend staple since I don't have time to make them during the week. Lately, I have been making/warming up bacon or sausage (which I make suos vide style and finish on the grill) in a skillet and I pour the finished (sous vide) eggs from the bag into the skillet and swirl them around for a couple seconds just to get a little more texture...maybe the first person to sear eggs?:D

The reason I dropped by this thread was to say that I saw a book on Amazon that is called "Sous Vide Grilling". I haven't had a chance to read it, but it is from the same guy that wrote the Modernist Cooking Made Easy book I think I mentioned before.
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Ha ha, reverse seared sous vide eggs.

I've used the sous vide almost every weekend since you forced me to buy it. ;)

I still need to try the eggs, thanks for the reminder. Did you get the lid cut to fit your Anova?

I can't say thanks enough. The Anova is great a standalone machine or in concert with the Egg and stove. I like how it buys me time to finish other dishes without over cooking a main course. I've prepared steak several times and different vegetables. My favorite vegetable are honey glazed carrots with hazelnuts. But I have been cooking seafood like crazy which is pretty strange for a farm raised Iowa boy.

This is paella from yesterday. The lobster, shrimp, and scallops were sous vide. The scallops were finished in a pan for 60 seconds...and perfect, if I can say that.

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Thanks for the tip on the book. I'll check on it.
 
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Gutwrench said:
I've used the sous vide almost every weekend since you forced me to buy it. ;)
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Ha! Ha!

I haven't used the lid yet. I have been meaning to try ribs with it, which would do better with the lid, but so far, I haven't needed it. I guess I need to get on that project at some point, though.

Seafood has never been easier. That is the thing I like about sous vide. It comes out perfectly cooked every time.

PS that meal looks awesome!
 
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Just finished slicing and packaging bacon. I'm planning to sous vide beef tenderloin with carrots.

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What cooking today? I'm puting on ribs in a couple hours.

I'm also interested in sushi and sashimi but it's filled with real challenges.

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