u/srqmann

first go at it. 133 for 5 hours( that’s all the time i had to eat at reasonable hour ). turned out great, perfect medium , tender and delicious.

did my chuck roast and just finished dinner. turned out pretty awesome. zero complaints.

1. salted with my wife’s herb salt and seared with avocado oil, 75-90 sec a side.

2. placed in bath at 133 for just over 24 hours

3. took out of bath and placed in fridge to cool for about 30 min ( didn’t even take out of bag but def could have )

4. re-seasoned with himalayan salt and some montreal seasoning.

5. did final sear with avocado oil in cast iron for 60-70 seconds a side.

6. cut with knife and served with some white rice and asparagus.

DELISH! dinner for only $22!

bathed at 134.5 for 24 hours. used wife’s herb seasoned salt from her garden before with sear and Himalayan sea salt before sear after done cooking. turned out just perfect.

used my meat slicer and gonna make some french dips with caramelized onion , mushrooms and cheese on onion rolls. used the bag juice for simple au jus. don’t forget the horseradish mayo !