18 hours at 136 F, with a 4 minute per side reverse sear on the kettle bbq over grape cordon wood.
by Efficient-Couple9140
4 Comments
interofficemail
Looks good -but sharpen your knife before the next one!
StaysAwakeAllWeek
That knife is so dull it cuts like a bread knife. A properly sharpened knife will go through sous vide meat with almost zero downward pressure, just from slicing motion alone
the_festivusmiracle
What did you use to slice it, a chainsaw? Otherwise, it looks great.
milkdimension
Who cares how sharp the knife is. Meat is beautifully cooked and looks delicious. Would demolish/10
4 Comments
Looks good -but sharpen your knife before the next one!
That knife is so dull it cuts like a bread knife. A properly sharpened knife will go through sous vide meat with almost zero downward pressure, just from slicing motion alone
What did you use to slice it, a chainsaw? Otherwise, it looks great.
Who cares how sharp the knife is. Meat is beautifully cooked and looks delicious. Would demolish/10