Big old boneless ribeye roast that’s going at 136° since 11pm last night. Going to sear and carve just before dinner.
by GammeRJammeR
9 Comments
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GammeRJammeR
I’m going at 136° for 16+ hours. Then going to either sear it in the convection oven at 550° or on the griddle. Any tips? Still have a few hours before removing this from the water bath.
bklyndrvr
Good luck. I have a rib roast ready for Xmas.
TreesOne
I went 130 for mine. Finishing it off in the next hour or so. Good luck to you!
Disastrous_Leader_89
Did Duck Confit here. That was 36 hours
SlimJim814
That is some cutting board
speppers69
129° for 24-36 hours depending on size. Anything above 132° will be too done. Low and long for sous vide.
let-it-rain-sunshine
Fuck a Turkey, I want that
CaviarTaco
Damn I didn’t even know they made a Boos board that’s only for carving meat? Pretty bougie!
9 Comments
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I’m going at 136° for 16+ hours. Then going to either sear it in the convection oven at 550° or on the griddle. Any tips? Still have a few hours before removing this from the water bath.
Good luck. I have a rib roast ready for Xmas.
I went 130 for mine. Finishing it off in the next hour or so. Good luck to you!
Did Duck Confit here. That was 36 hours
That is some cutting board
129° for 24-36 hours depending on size. Anything above 132° will be too done. Low and long for sous vide.
Fuck a Turkey, I want that
Damn I didn’t even know they made a Boos board that’s only for carving meat? Pretty bougie!