Recipe is from ChefSteps. 131f for 24 hours then sear. The chuck eye on the right was as tender as any ribeye while the rest was about 90% as tender, all for 1/3 the cost of a ribeye.
by perryyyyyy
Recipe is from ChefSteps. 131f for 24 hours then sear. The chuck eye on the right was as tender as any ribeye while the rest was about 90% as tender, all for 1/3 the cost of a ribeye.
by perryyyyyy
6 Comments
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That’s a nice grill!
Uh oh
looks tasty though!
I normally go 48 hrs. How was it?
Is that an infrared grill?
24 hours of garlic. Lol