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Are you wanting to SOUS VIDE... a great deal to be had.... $139....
The high point with sous vide is the food cooking evenly and at the same rate internally and externally. Theres no rare side here well side there, only even cooking. No gray bands where the meat dries out or overcooks. When steak hits the broiler or pan you are cooking from the outside in. That...- chuck dzl
- Post #23
- Forum: Blowing Smoke Around the Smoker.
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The new guy
Name is Chuck. Im in Houston. I have a masterbuilt digital smoker, and a masterbuilt charcoal grill. I enjoy cooking in general. Im in the process of smoking a brisket as i type this. Its 4 am, hope to finish by 7. Fat side up, untrimmed, unscored, pecan wood salt pepper garlic powder.
