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I often sous vide eye roasts for 22 hours with beefy onion soup mix and a tablespoon of gravy master. 131 degrees and it's awesome.
I have not found a way to serve it warmer than very luke warm. When I slice and serve it gets cold. Since it's perfect at 131 I'd love to have something...
I'd consider my self an experimenter not a smoking or sous vide expert. My sous vide eye roast turns out great with eye roast and beefy onion soup mix. I also like smoked round roasts.
Been thinking I'd really love to make some roast beef lunch meat. My thoughts are 3 hours or so of...
I’m checking on food safety when mixing Sous vied with smoking. I’m cooking bottom round at 132 for 21 hours in-the Sous vied. If I rapidly chill in ice and water can I then smoke it from 34 degrees up to 125 then rapidly chill again before slicing for roast beef?
I had boneless chicken at a chain bbq joint the other day and I noticed the cut it from a chicken "log"
Does anyone know how to put boneless breast meat and maybe a bit of thigh meat into something to cook as a small log of meat. Not sure if I'm explaining it well. Thinking of the string\net...