Quote:
Originally Posted by pnoon
Trying my first long sous vide cook.
London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours.
Plan to finish with butter in a cast iron skillet.
I’ll try and remember to take pics when served.
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Borrowed this idea for a lamb sirloin roast over the weekend (the thing being that they are both very lean cuts with little intramuscular fat). Small cut, like 2/3 lb, about 1 hour or so hot smoked at 170F on the pellet grill, then bagged and SV at 134 for 4-5 hours. Same butter/cast iron finish. Came out quite good.
Just now noticing that you also used a coffee rub, FROM HAWAII. Too funny. I used Pele's Smokey Coffee rub from Aloha Seasonings.