Dry brine over night (18ish hours) with coarse kosher salt and garlic powder
24 hour cook @135°F. Pat dried and refrigerator chill while the cast iron was heating up. Basic garlic and butter baste after the flip (turned down the heat on the second side)
The "roast" disappeared within 5 mins (family of five) taste testing 😂
by Altrebelle
2 Comments
Looks pretty great to me! 👍
The only thing that matters is that you and your fam loved it. I love my sous vide. Have had it since Christmas and its awesome. So far I’ve only done steak but I want to try some ribs. Still trying to find a vid for that.