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Started By
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Attempting a sous vide leg of lamb.
Posted on 1/21/17 at 1:07 pm
Posted on 1/21/17 at 1:07 pm
Got a nice 5 lb one from costco. Gonna rub with garlic and rosemary overnight. Start it in the AM and let it go for 8 hours low 130s. Then a few min in broiler to get it crusty. Will post pics
This post was edited on 1/21/17 at 1:08 pm
10
Posted on 1/21/17 at 1:16 pm to BRgetthenet
Posted on 1/21/17 at 1:30 pm to Cosmo
That sounds so good!
In before, I could do that in my oven and take 1/3rd of the time doing it.
In before, I could do that in my oven and take 1/3rd of the time doing it.
Posted on 1/21/17 at 1:54 pm to ruzil
quote:
In before, I could do that in my oven and take 1/3rd of the time doing it.
But it's true.
Posted on 1/21/17 at 2:02 pm to Cosmo
Why not just throw it on th grill?
Posted on 1/21/17 at 2:25 pm to Cosmo
quote:
Gonna rub with garlic and rosemary overnight
In addition to your garlic and rosemary, I'd also suggest zesting a lemon, adding kosher salt, and enough olive oil to make a paste to rub your lamb with. A little fresh mint would be money too.
Really curious to see how this comes out!
Posted on 1/21/17 at 4:37 pm to PapaPogey
quote:
Why not just throw it on th grill?
Rather than broiling? I might.
Posted on 1/21/17 at 4:40 pm to Cosmo
Boiled sheep meat. Sounds delicious.
Just kidding.
Just kidding.
Posted on 1/21/17 at 5:05 pm to Cosmo
quote:
Cosmo
How you got down voted for this one is beyond me...
Well played on multiple levels.
Posted on 1/21/17 at 5:15 pm to Cosmo
I'm thinking about doing a sack of crawfish sous vide. Anyone have experience with this?
Posted on 1/21/17 at 6:16 pm to Rekrul
Buddy did it last week, best crawfish ive ever had, will never do them any other way
Posted on 1/21/17 at 6:48 pm to Cosmo
I just got one last week. Have yet to use it. Any suggestions on what cuts of meat I might experiment with?
Posted on 1/21/17 at 6:52 pm to jrobic4
I did a ribeye first. You cant screw it up. Just get a decent vacuum seal on the bag with water immersion technique.
This post was edited on 1/21/17 at 6:53 pm
Posted on 1/21/17 at 8:01 pm to Cosmo
Pics ?
Posted on 1/21/17 at 8:03 pm to Cosmo
Tonight's ribeye a la SV with the hardcore carnivore black rub
A tad overcooked but still fricking DEE LICIOUS
A tad overcooked but still fricking DEE LICIOUS
This post was edited on 1/21/17 at 8:04 pm
Posted on 1/21/17 at 8:07 pm to Uncle JackD
What dat black rub is?
Posted on 1/21/17 at 8:09 pm to Cosmo
Posted on 1/21/17 at 8:16 pm to Uncle JackD
You rub that before the sous vide or before the sear?
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