Sous Vide London Broil... turning the tough into the tender

[HawgHeaven]

Being a newbie at this method of cooking, I try to grasp all the information I can aboot how to successfully create a delicious meal. It is so amazing to me this method of cooking. I took one of the toughest pieces of meat, a London Broil, and turned it into a melt in your mouth treat. Wow! I cooked it at 134, and let it go for aboot an hour and a half, fridged it for a bit, then hit the grates with the vortex commanding the finale... sweet!

Sooo, that being said,,, here we go.

The start... the beef seasoned with sea salt, fresh ground black pepper, and granulated garlic:


Vacuum sucked into packets of goodness:


Into the bath at 134 degrees:


And of course, gotta have shrooms:


And a little asparagus with roasted peppers:


Okay, how aboot some fingerling potatoes:


Here's the sear:


And the slice:






And a happy customer...me grand daughter Sarah:


Thanks for lookin'!

[MossyMO]

Looks incredible Phil, nice work!
We are trying Sous Vide tonight with New York Strips for the first time... may be a few days before we have time to post results.

[Conumdrum]

Wow that looks great and I love that little bag of odd fingerling potatoes that show up at Albertsons, so good on a grill fry pan with holes.

Was the meat that much more tender than the normal slow on the grill then sear it?

[barkonbutts]

Wow that looks wonderful! very nice!!

[Mark R]

Very nice P3, specially that last pic - the proof!

[Richtee]

Yeah...looks like I REALLY do need one of these cookers. Still like to build one tho. Hmm since it's still winter maybe I should get going on it... sigh.

[SmokinOutBack]

I believe you may have it down Phil, I mean really!

[HawgHeaven]

Wow that looks great and I love that little bag of odd fingerling potatoes that show up at Albertsons, so good on a grill fry pan with holes.

Was the meat that much more tender than the normal slow on the grill then sear it?

Thanks everyone!!

Yes, the meat was VERY tender! This thing changes the texture like you would not get on a grill.

[Bassman]

That's just amazing, Phil! I can picture a ribeye roast, medium rare
edge to edge.

[HawgHeaven]

That's just amazing, Phil! I can picture a ribeye roast, medium rare
edge to edge.

Thanks me brutha! Yup, I wanna try that one of these days. I also want to try a brisket, just for the helluvit...

[BBQ Engineer]

P³, that looks fantastic, not to mention the pic quality - they are just beautiful! You rocking it Cat Daddy!

[HawgHeaven]

P³, that looks fantastic, not to mention the pic quality - they are just beautiful! You rocking it Cat Daddy!

Thanx Dana! This machine, the Vortex, and the Weber are my favorite tools!! Well, plus a few others...

[minnbill]

Cant say it any better than Dana Did

[Mark R]

Thanks me brutha! Yup, I wanna try that one of these days. I also want to try a brisket, just for the helluvit...

I did one last weekend (briskit) along with a bunch of other stuff I'll try to post tomorrow. Just can't find time.
Brisket;


With Burnt ends


Pork Butt (piece)

[HawgHeaven]

Cant say it any better than Dana Did

Thanks Bill!

I did one last weekend (briskit) along with a bunch of other stuff I'll try to post tomorrow. Just can't find time.

Dat loook goood!!