London broil sous vide 132/48 and reverse seared..
..now.. who needs a sammiches.
..now.. who needs a sammiches.
Whoa...that looks fantastic. why is it every time you post meat i gt hungry??
Like!
Happy Smoking,
phatbac (Aaron)
Looks great. Did you marinate the meat first? If so, can you share the recipe? I'm looking for a good Tri Tip / London broil marinade.
Damn that looks good! Points for sure!
I swear that is the one cut of meat I have never been able to make nice and tender no matter what I do. Some people say theirs is brisket or chuck...mine is London broil. Might have to pick up an SV and give it a try again that way.
It's the only way I do a broil/top round anymore. 24 to 48 hours in a bath gives you the perfect beef for sandwiches in my opinion. I also do all my chuckies in a bath also. They turn out to be more like Rib Eye than brisket. Speaking of brisket, I have a Wagyu briskie sitting on my doorstep right now waiting on me to pick up. I plan on smoking that thing for about 3-4 hours and then tossing the flat into a bath for 72 hours. The point will take the full ride in the smoker. My last brisket was pretty much on point.. haha..
Got any recommendations for a good SV? I've been looking on amazon but haven't pulled the trigger yet. They all seem to have their pros and cons per the reviews.