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  #1  
Old 10-06-2017, 06:33 PM
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Default Small Blade Roast

Did the 24 hour plan like Bears post. Turned out very nice.
Rubbed with olive oil
Used some of the cracked pepper & garlic rub I have laying around.


All bagged up and waiting for the water to reach 135 F.


In the homemade sous vide cooker for 24 hours.


All done



After tenting for 10 minutes




One big plate of smashed tators, beef, corn and homemade gravy from the drippings.
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  #2  
Old 11-14-2017, 06:06 PM
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Shoot - Not sure why I missed this! That plate looks great devo
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Old 11-14-2017, 06:19 PM
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I never saw this before either!!

Looks Great Devo!!
Great Stuff!!---

I'm still working on some of these. 21 hours might be just as good---Maybe even 18, but my trials aren't over yet.

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  #4  
Old 11-16-2017, 06:22 PM
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Looks delicious! Great plate of goodness there
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Old 11-17-2017, 12:03 AM
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A meal like that would be my go to for a cold day. If the Texas weather will ever decide what it is going to do, I will definitely be replicating that goodness


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Old 11-17-2017, 04:41 PM
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So did ya presear the meat? Looks perfectly done.
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