Not a whole lot of pics, butt a whole lot of flavor. This was an 8 lb roast that I cut in half (got 2 suppers oot of this), seasoned with JAB, Tatonka Dust, Fresh ground Salt and Pepper. Let it sit overnight in the fridge, then rehit it with the JAB. Cooked at 134 for 20 hours in the SV, ice bathed. Reheated at 134 and seared over RO lump. Let it rest. Sliced and into sammies, along with shrooms, some baked Brussel sprouts, and wonderPhil beef aujus. Freakin' YUMMO!
Thanks for lookin'!
Thanks for lookin'!
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