My fiancee purchased a nice beef blade roast earlier this week. Cooked it sous vide for 24 hours @ 130F and finished browning it with a butane culinary torch. The last time that I browned beef using the torch, it triggered the fire alarm sensor so I figured it would make sense to do it outside on the egg... I usually finish browning beef cooked sous vide directly on the coals in the egg but we were on a tight schedule. We picked up a poutine at the corner restaurant so we were ready to eat less than 5 minutes after getting home. Next time I'll throw in some veggies in the sous vide. The beef was as tender as a filet mignon and perfectly pink at a fraction of the cost.
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