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Post by BBQ Butcher on Oct 26, 2014 14:12:28 GMT -5
I seasoned a small bnls chuck roast with pecan liquid smoke, tender quick and BoneSuckin' Rub ![](http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/AAB2014-2/1026bbqbeef1.jpg) I then seared it on both sides before it hit the Sous Vide. After 24 hours at 155° ![](http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/AAB2014-2/1026bbqbeef2.jpg) Lighting is terrible, as this 'really' is beef, even though it looks like pork ![:o](//storage.proboards.com/forum/images/smiley/shocked.png) ![](http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/AAB2014-2/1026bbqbeef3.jpg) Probably the best I've done with the SV ![:P](//storage.proboards.com/forum/images/smiley/tongue.png) ![](http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/AAB2014-2/1026bbqbeef4.jpg)
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Post by BBQ Butcher on May 31, 2019 11:03:18 GMT -5
Giving this another shot today. Pics, etc later No pics, almost the same as above. Made better with some Bullseye bbq sauce laced with bourbon ![:P](//storage.proboards.com/forum/images/smiley/tongue.png)
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