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Post by BBQ Butcher on Jun 30, 2013 14:32:46 GMT -5
I had found a small 'marked down' Eye Round roast at the store, so I cut a couple of thick steaks and butterflied the remaining roast... I'd seasoned the two steaks with salt, pepper and garlic. They went into the Sous Vide water bath at 150° for 24 hours* Here they are after being cooled down and wrapped with some bacon. On to the grill for a quick sear... Not bad It was more juicy and NOT as dry as it looked * I'd wanted to sous vide at 135° for 36 hours, but circumstances did not allow it. Hopefully next time
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