View Single Post
Old 09-24-2018, 08:49 PM   #8
m-fine
is Blowin Smoke!
 
m-fine's Avatar
 
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
Default

Quote:
Originally Posted by EricD View Post
If anyone has a Sous vide, or immersion cooker, make a roast beef in that!!!! Changed my world!!
I sous vide to 125 (18 hrs), then sear.
This is a great way to cook, but I would caution against an extended cook below 130 for food safety, especially with a vacuum bag anaerobic environment. I am not positive 125 is dangerous, but all the published data I have seen suggests 130 is the minimum.
__________________
[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]
m-fine is offline   Reply With Quote


Thanks from: --->