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Sous vide roast
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I know it isn't using the BGE but I'm loving my new anova immersion circulator. I seasoned this roast with sea salt fresh ground pepper and some garlic, seared it on my stove in a hot cast iron skillet all sides then vacuum packed and cooked for 24 hours at 131. It was super tender, I think I'd season it and let it sit overnight sealed when I do it again to hopefully have it permeate a little more.
Tommy
LBGE
LBGE
Comments
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What cut of meat was it? Looks great.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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I think it was bottom round I don't remember exactly. It was good.Tommy
LBGE
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