I had a hankerin' for something red meatish again. Therefore, Sous helped me oot again with a beef eye roast...
I rubbed it down with CBP, sea salt, and granulated garlic, added a few pads of butter, then vacuum sealed. Pretty much the same way I did the tri-tip, butt cooked it alot longer. Into a 136 degree bath for 28 hours, then seared on the vortex. Sliced it up and made sammies... sigh.
Also, I sauteed up some leftover sweet corn, cut it off the cob, chopped up some red and yellow bell peppers, a red onion, and minced three cloves of garlic. Of course, one always needs CBP and sea salt... Fired up the big CI skillet and got it rockin' with some olive oil.
Sorry I missed plating this... oh well, next thyme...
I rubbed it down with CBP, sea salt, and granulated garlic, added a few pads of butter, then vacuum sealed. Pretty much the same way I did the tri-tip, butt cooked it alot longer. Into a 136 degree bath for 28 hours, then seared on the vortex. Sliced it up and made sammies... sigh.
Also, I sauteed up some leftover sweet corn, cut it off the cob, chopped up some red and yellow bell peppers, a red onion, and minced three cloves of garlic. Of course, one always needs CBP and sea salt... Fired up the big CI skillet and got it rockin' with some olive oil.
Sorry I missed plating this... oh well, next thyme...
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