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In Reply to: chuck tenderloin posted by dixie made bakery on January 09, 2014 at 14:49:37:
I'm cooking a 3 lb chuck eye roast in my Anova sous vide immersion circulator right now. 24 hrs at 130 degrees. Seasoned with salt, pepper, and just a bit of rosemary and thyme with about 3/4 cup of au jus and vacuum sealed for cooking. Tomorrow will take out and quickly sear on all sides and slice and serve with the au jus it's cooking in.
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