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Post by BBQ Butcher on Nov 13, 2012 8:06:17 GMT -5
First time doing veggies in the Sv......... On the left is the tough %#%*&^# acorn squash, still w/skin on and no seasonings. Will take the skin off as I do the final prep before the meal. Carrots were seasoned with SnP, butter and I tossed in some cracked ginger. Tried my new rack to keep the product UNDER water Both were cooked at 185° for 2 hours. Carrots were fine, but I bumped the temp to 190° and let the squash cook for another 30 minutes. When done, both were iced down and will be a feature in some future meals this week.
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