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SV came to the rescue; Easter fusion cooks

Canugghead
Canugghead Posts: 13,744
edited April 2018 in EggHead Forum
Was cooking ribs in the Traeger at @225 and decided to throw in a piece of sirloin tip roast as well.  The roast hit 130 IT three hours before dinner, help!

This is how I 'saved' the roast ... pulled roast, rested, Foodsaver vac sealed (can't vac seal warm food in chamber sealer!), sous vide @130 couple of hours, rested, brushed with ghee, seared on a picnic kettle...  very happy with the result, wouldn't have been as tender without the unplanned SV, decent smoke ring and flavour.  





Ribs...


contributions from other family members...

egg bread...


chicken biryani...


braised lamb shoulders...




canuckland
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