Put a dry rub on it and kept in fridge for 3hrs before starting the sous vide. 137 degrees for 1.5hrs.Pat dry and put a brown sugar coat on it followed by a cast iron sear.by DeerWhisperer1 6 Comments eetbittyotumblotum 12 months ago That sear is spectacular. SnooDoggos9013 12 months ago This looks awesome! Nice work. Difficult_Taco_8150 12 months ago Looks great! ThePancakePriest 12 months ago Thought these were giant chicken wings, looks beautiful. Miiirob 12 months ago That’s a great sear on a tenderloin. twomblywhite 12 months ago Looks awesome. What did you use for dry rub?Write A CommentYou must be logged in to post a comment.
6 Comments
That sear is spectacular.
This looks awesome! Nice work.
Looks great!
Thought these were giant chicken wings, looks beautiful.
That’s a great sear on a tenderloin.
Looks awesome. What did you use for dry rub?