130 for 2 hours, 5 minute cold water bath then 1 minute sear all around.
Love this cut. Lots of fat but we’re all gonna die some day. Just some of us sooner than others.
Tastes soooo good.
by Key-Possibility6356
2 Comments
thesqrtofminusone
Best grilled over charcoal on skewers.
b1e
So, just a suggestion. You want the fat cap to render more. To do that after you’ve finished cooking it sous vide chuck the bag in a cold water bath, get it nice and cold, and then pat dry and sear the fat cap for a while.
I actually prefer picanha grilled because you get more fat cap rendering.
2 Comments
Best grilled over charcoal on skewers.
So, just a suggestion. You want the fat cap to render more. To do that after you’ve finished cooking it sous vide chuck the bag in a cold water bath, get it nice and cold, and then pat dry and sear the fat cap for a while.
I actually prefer picanha grilled because you get more fat cap rendering.