After all the posts about SV cooking, I gave it a try. Took a chuck roast, seasoned SPG and rosemary sprigs. SV'd at 135f for 20hrs. Tried an end last night. Was OK, but still had a slightly tough chew. Vac bagged again and put back in for 10hrs starting this morning. Grilled it off for 2min per side tonight and served. Wow, what a difference. The chew and richness did remind me of prime rib for 1/3 the price. Even the wife was impressed. She was skeptical because of the amount of time involved with cook. Keep an open mind and give it a try.
We also did shrimp SV last night since we didn't eat the roast. One hr SV and a quick sear with butter and Slap yo Mama seasoning. That was outstanding.
We also did shrimp SV last night since we didn't eat the roast. One hr SV and a quick sear with butter and Slap yo Mama seasoning. That was outstanding.
