Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: ClimberDave on January 14, 2017, 03:04:12 PM
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We were up in the mountains over New Years with no grill or smoker so i decided to sous vide dinner on NYE.
On the menu was rack of lamb, lobster tails, asparagus and taters.
Bagged the lamb with olive oil fresh rosemary and cryshed garlic.
Two and a half hours in the tank at 140 i believe then seared on the stove top.
Came out delicious!
Happy New Year!!
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Wow! Great feast
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Looks delicious!
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Nice