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Old 01-02-2018, 05:16 PM   #681
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Default Re: Sous vide

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Originally Posted by stearns View Post
Come visit Denver and I'll cook up a full rack of Colorado Lamb
As long as we can stop by the "herb" store on the way to your place.
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Old 01-05-2018, 08:44 AM   #682
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Default Re: Sous vide

The brisket turned out amazing, ended up in there for about 50 hours at 133*, followed by about 4 minutes per side under the broiler. In the bag was the brisket with salt and pepper, the smoked pearl onions/sliced garlic and a few pads of butter to keep things lubricated. I sliced it up about 1/2 inch thick after it came out of the broiler, but for eating there was no need for a knife, a fork cut through it no problem. There wasn't much of a noticeable smokey taste, which wasn't completely unexpected, the smoking gun just doesn't impart flavor the way I'd like. I will definitely be cooking brisket this time/temp again


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Old 01-05-2018, 08:49 AM   #683
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Default Re: Sous vide

nice!...
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Old 01-05-2018, 09:04 AM   #684
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Default Re: Sous vide

nice!...
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Old 01-05-2018, 09:05 AM   #685
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Default Re: Sous vide

That brisket sounds great. How many lbs was it?
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Old 01-05-2018, 09:08 AM   #686
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Default Re: Sous vide

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That brisket sounds great. How many lbs was it?
4.5
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Old 01-05-2018, 09:20 AM   #687
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Default Re: Sous vide

Looks awesome, Ben!
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Old 01-05-2018, 04:48 PM   #688
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Default Re: Sous vide

Beautiful Ben! Maybe some smoked sea salt instead of plain next time.
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Old 01-07-2018, 08:52 AM   #689
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Default Re: Sous vide

Very nice, Ben. The slices look a little like corned beef.

Doing a 5lb leg of lamb today.
Simple Rosemary, garlic, salt & pepper seasoning.
130 for 8hrs.
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Old 01-08-2018, 08:32 AM   #690
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Default Re: Sous vide

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Very nice, Ben. The slices look a little like corned beef.

Doing a 5lb leg of lamb today.
Simple Rosemary, garlic, salt & pepper seasoning.
130 for 8hrs.
When I did a leg a few months back it was one of the best things I've ever cooked. I cooked mine for 25 hours at 131*, then another half hour in the oven at 450*. I'm curious how a shorter cook time will turn out
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Old 01-10-2018, 09:55 AM   #691
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Default Re: Sous vide

Might have to try that brisket. Dom I’m sure that lamb was perfect.
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Old 01-10-2018, 12:03 PM   #692
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Default Re: Sous vide

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Might have to try that brisket. Dom Im sure that lamb was perfect.
I'm taking the high road here....
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Old 01-10-2018, 06:25 PM   #693
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Default Re: Sous vide

I've got two chuckeye roasts going in tonight, planning on around 20 hours at 136. We will see how they come out!
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