This was a venison roast that I brined for 24 hours then sous vide for another 24 hours. Once done, shred it then broil it real quick to crisp it up and serve however you want. Sliders, tacos, salads, etc.
This one was a Hawaiian roll with a little mayo, South Carolina mustard vinegar based bbq sauce and a pickle.
by GraemeDaddyPurplez