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Post by BBQ Butcher on Oct 6, 2018 13:35:24 GMT -5
A 2½-3" thick USDA Choice Bottom Round roast, seasoned with Kosher salt only, situated in my water oven (Sous Vide Supreme Demi) with a couple of odd ball racks to keep it from floating to the top After 30 hours at 135° and still in the bag for 15 minutes Dried off and ready for a sear on the grill Took a while, but the little electric grill did it's job (some what) And plated Still some what dry, but that is the nature of the beast. Next time I'll add a little injection prior to cooking
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