I took out a nice chuck roast on Sunday afternoon and placed it in a Sous Vide and let this go at 135° for about 17 hours. I took it out of the SV before work on Monday as I do not like it to be going when I am not home (I am funny like that).
Came home Monday after work and back into the SV to warm up while getting potatoes ready.
Fired up the charcoal Chimney to get a nice sear and cut this up and had a nice dinner. It came out perfectly and that flavor from charring over the coals was fantastic.
Thanks for looking.
Link
Came home Monday after work and back into the SV to warm up while getting potatoes ready.
Fired up the charcoal Chimney to get a nice sear and cut this up and had a nice dinner. It came out perfectly and that flavor from charring over the coals was fantastic.
Thanks for looking.
Link