18 hour dry brine to build a beautiful pellicle. Paired with a homemade aus jous sauce made from a bottle of pinot noir.

by callmevoltaire

25 Comments

  1. Flexbottom

    hello what is the pellicle we do not understand the pellicle

  2. OscarDivine

    Firstly that roast is perfect. Amazing job. Secondly, what is going on with that SEVEN STROKE CUT THERE. If you love the meat, and respect the roast, you’re at a great place to move into knife sharpening

  3. rickoftheuniverse

    Id fuck tha— I mean I would fuck with that

  4. Lopsided-Buffalo-190

    Please give that awesome cook some respect with a proper sharp knife. Good job!!
    Mac n cheese looks good too!! Unless that’s Au Gratin Potatoes either way delicious looking!!

  5. ChunkMonkeysMomma

    WOW!! That looks AMAZINGLY DELICIOUS!! I am so jealous as that is my favorite!!

  6. OffgridDining

    You nailed it! 5 stars. 10/10. Seriously, OP, that is a thing of beauty. I bet it was so tender too. Any leftovers? 🔥🔥🔥👏👏👏🫵

  7. Illustrious-Path4794

    Great flesh but fat is no way rendered enough for me and the outside looks a bit underdone. In saying that I would still be very happy to be served that.

  8. Zealousideal_Way_788

    One of the best even temps I’ve seen. Perfect. Just need the sear/crust