tony b Posted February 1, 2016 Report Share Posted February 1, 2016 Did a nice T-Bone in the SV bath (125F for 2 1/2 hours), then cranked up the bath to 183F to try some broccoli (20 minutes). I've not done veggies before, so this was a first. Broccoli went into the bag with some lemon-infused olive oil, pat of butter, and seasoned salt & white pepper. It got finished off in the broiler with some Parm sprinkled over the top. Texture was a bit softer than I'm used to (I normally steam it), but the flavor was good. The T-bone was finished off on the KK, using the split basket and sear grate, with a chunk of bourbon barrel wood. This was a sample test of the Lane's BBQ steak rub with coffee and chiles (Ancho Espresso), along with my reference of Sucklebuster's Steak Seasoning. Lane's was awesome. The Sucklebuster's is pretty good, but came in a close second - they are just very different flavor profiles. Next time, I'll pair up the Lane's with Dizzy Pig Red Eye, so it's more head-to-head. A couple of quick pics. The outside temperature has started to drop again, so I didn't take any on the grill, just plated. But, I did use the SV juice from the steak to finish the mushrooms. Winner! Money. Oh, and I didn't polish off the whole T-bone (2#), so some breakfast leftovers to pair with another SV poached egg experiment! Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 1, 2016 Report Share Posted February 1, 2016 Great looking steak dinner. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Jon B. Posted February 1, 2016 Report Share Posted February 1, 2016 Nice looking meal......good luck with the caucus tonight!!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 1, 2016 Report Share Posted February 1, 2016 Tony, you sure must have enjoyed that meal, it looks and sounds delicious and it came with a bonus, breakfast. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 1, 2016 Author Report Share Posted February 1, 2016 Thanks, all. It was seriously tasty (highly recommend that Lane's rub)! Leftovers for breakfast, as promised. SV eggs @ 164F for 16 minutes. Pretty damned close to "perfect". Mix of creamy and runny yolk, and the whites were set better, but could be just a tad tighter. Could eat them with a fork, but the spoon was still easier. Oh, and this time, I took MacKenzie's suggestion (Thanks!) and took them out of the SV bath and into a bowl of cold tap water for about a minute before breaking them open. So, I'll tweak this a tad more - 165F for 15 minutes, 30 seconds. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 1, 2016 Report Share Posted February 1, 2016 What a way to start the day, I love a gooood breakfast. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 1, 2016 Report Share Posted February 1, 2016 Tony, I'm not sure if some thing was lost in the translation or not. When I do my 15 mins. eggs at 167F I stop the cooking with a dip in cold water but if I'm doing another method using longer times and lower temp then I sometimes dip the egg in boiling water to cook only the whites a little more but not cooking the yokes more. Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 2, 2016 Report Share Posted February 2, 2016 Looks like really tasty eggs to me. I must resist the temptation, I must resist, I must resist - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tony b Posted February 2, 2016 Author Report Share Posted February 2, 2016 Here's piling on, Charles! Some leftover chinese pork noodles (take out), with SV poached eggs. Did the 165F for 15 minutes, 30 seconds. Starting to figure this out. Warmer temps means firmer whites, longer time means firmer yolks. This one was OK, whites are getting where I want them, but the yolk was even firmer than the last one. So, next trial will be 165F again, but for only 15 minutes. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 2, 2016 Report Share Posted February 2, 2016 Tony, those eggs are looking very good. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted February 3, 2016 Report Share Posted February 3, 2016 Yum Quote Link to comment Share on other sites More sharing options...
tinyfish Posted February 3, 2016 Report Share Posted February 3, 2016 Those are some great cooks Tony. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 3, 2016 Author Report Share Posted February 3, 2016 Thanks. Can't wait to experiment with the next batch. I think that I'm getting really close to what I'm looking for. Quote Link to comment Share on other sites More sharing options...
PRippley Posted February 3, 2016 Report Share Posted February 3, 2016 That plate was the bomb tony b! Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted February 4, 2016 Author Report Share Posted February 4, 2016 Thanks, PRippley! Quote Link to comment Share on other sites More sharing options...
tony b Posted February 7, 2016 Author Report Share Posted February 7, 2016 Well, I might not have as good a handle on this as I thought. Today's trial was 165F for 15 minutes. Odd results. One egg the whites were super runny/watery and the other they were set pretty good. But, both yolks were even more firm than before. And I did dunk them in cold water for a minute or so when they came out of the bath. Pics - stone ground grits made with a combo of ham and mushroom bouillon and Parmesan cheese, with country ham. Going to try MacKenzie's 167F for 10 minutes next. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 7, 2016 Report Share Posted February 7, 2016 Tony, I don't think 10 mins is long enough, maybe 12 mins and then 1 min. in boiling water to set the whites. :) Then the cold water. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 8, 2016 Author Report Share Posted February 8, 2016 Yeah, I looked at my notes later. It's for 13 minutes. So, you were right on the money. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 8, 2016 Report Share Posted February 8, 2016 I took another stab at the SV method for eggs. 167F for 13 mins. Then plunged into boiling water that just came out of the microwave. Left the egg for 1 min. then ran it under cold tap water for several seconds. The white was more firm and I had no trouble eating it with a fork, the yolk was partly running and partly creamed. I will probably do the same tomorrow but change the 13 mins. to 12 mins. My eggs vary in size because I get them from someone down the road. They are very fresh but certainly not graded. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 8, 2016 Author Report Share Posted February 8, 2016 Think we're honing in on the final time/temp combo. I will try your suggestion of the boiling water dunk before the cold water shock. Quote Link to comment Share on other sites More sharing options...
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