Just for FYI
I watched Meathead work with a Sous Vibe (SV) and a Chuck Steak and had to try it. Like most things I do I make it harder then it needs to be.
2 Chuck Steaks (one Prime & one Choice) 1 1/2 inch thick. The prime is on the right in the pic.
The Choice got standard rub then vacuum sealed
The Prime got salt & pepper with fresh thyme and rosemary then vacuum sealed
Both spent the night in the frig.
Got them out and back to room temp. Sous Vibe @132 degrees for 24 hours.
Out to the grill next and a 600 degree cast iron flat top. Got a crust on them then into the pellet smoker using apple pellets for 3 hours @ 200 degrees.
Took the liquid from the sealed bags and mixed it with some BBQ sauce to make a glaze as they smoked.
The Wife and a couple of friends said it was GREAT
Enjoy
I watched Meathead work with a Sous Vibe (SV) and a Chuck Steak and had to try it. Like most things I do I make it harder then it needs to be.
2 Chuck Steaks (one Prime & one Choice) 1 1/2 inch thick. The prime is on the right in the pic.
The Choice got standard rub then vacuum sealed
The Prime got salt & pepper with fresh thyme and rosemary then vacuum sealed
Both spent the night in the frig.
Got them out and back to room temp. Sous Vibe @132 degrees for 24 hours.
Out to the grill next and a 600 degree cast iron flat top. Got a crust on them then into the pellet smoker using apple pellets for 3 hours @ 200 degrees.
Took the liquid from the sealed bags and mixed it with some BBQ sauce to make a glaze as they smoked.
The Wife and a couple of friends said it was GREAT
Enjoy
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