 |
|
06-22-2018, 05:43 PM
|
#11 |
|
Raw Dog
|
Re: Sous vide
Did some lamb ribs yesterday, and they came out fantastic.
18 Hours @ 134°. After the bath, I seasoned with rub, and threw them on the smoker for 45min @ 180°. Finally I seared them off on the sear burner. Super tender and moist. The meat had a velvety consistency. Out of the bath  On to the smoker  Seared off  And cut 
__________________
Sex junkie looking for a dealer |
|
|
| Thread Tools | |
| Display Modes | |
|
|
Threaded Mode