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anyone try boneless lamb leg in the suis vide

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fishlessman
fishlessman Posts: 32,759
in EggHead Forum
i know its pretty tender to begin with but i would just like to sear and serve it when i get off the boat.that would give it about 8 hours at 131
fukahwee maine

you can lead a fish to water but you can not make him drink it
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    yes. It's on here somewhere. It's was incredible.


    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,102
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    I've done it like that.  Very good.
    ______________________________________________
    I love lamp..
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  • fishlessman
    fishlessman Posts: 32,759
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    thanks, thats the plan, herbs and some lemon slices and bag tonight, drop in in the bath tomorrow 4 am and out the door
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Mine was shorter and a little more rare but you will be very happy at that. I can't find it but I posted it on here a while back. If I see it, I'll direct you to it. You are golden with your plan though.


    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Depending on who I'm serving to....if it's just us, I'll do 120 for 3 or 4 hours.  If we have company over, I'll do 131 for 6-12 hours.  Either way, goes on the grill direct with some garlic, pepper, salt EVOO mix (plus whatever I feel like).  It's all good.

    My favorite is marinating chunks and grilling kabobs. 
    ______________________________________________
    I love lamp..
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  • Carolina Q
    Carolina Q Posts: 14,831
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    The Cen-Tex Smoker said:
    Mine was shorter and a little more rare but you will be very happy at that. I can't find it but I posted it on here a while back. If I see it, I'll direct you to it. You are golden with your plan though.
    Don't know if this is the post you're thinking of, but it's a great read!!! The plane ride from SFO to ATX. =)

    http://eggheadforum.com/discussion/1139841/sous-vide-lamb-loin-steaks-why-not/p1

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • fishlessman
    fishlessman Posts: 32,759
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    nolaegghead said:
    Depending on who I'm serving to....if it's just us, I'll do 120 for 3 or 4 hours.  If we have company over, I'll do 131 for 6-12 hours.  Either way, goes on the grill direct with some garlic, pepper, salt EVOO mix (plus whatever I feel like).  It's all good.

    My favorite is marinating chunks and grilling kabobs. 
    im a fan of 12o with a burnt exterior. this is the first real cook for me with it and the 8 hours is the only way i can schedule it in and eat before i empty the gin bottle =) fist sunny weekend in a while here, fishings gonna be terrible
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I think it will be really good.  You may just want to let it rest for 10-15 minutes to cool off a little after you take it out of the bath before the sear.  I would use the thermapen and wait until it gets down to 120 IT or below. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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