Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Old Hickory on September 07, 2017, 03:17:00 PM
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Used SV for a 6.5# Top Round Sirloin, 10 hrs @ 133*, sliced thin across the grain for sammies. Here are servings for two sammies.
(https://s26.postimg.org/opeix3lex/IMG_1427.jpg)
Using the griddle to saute onion, green bell pepper, Ortega whole chilis, heat buns to melt Swiss cheese
(https://s26.postimg.org/x1t40ot9l/IMG_1441.jpg)
Put together for the " Big Ranch Sammie "
(https://s26.postimg.org/x4czniwx5/IMG_1444.jpg)
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OH man does that look good!
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Looks great! :thumbup:
Gotta love sous vide.
I REALLY need me a deli slicer 8)
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Very nice work OH!
Lotsa flavor there!
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Looks like a delicious sammich.
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OH man does that look good!
Agreed.....
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WOW :P
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Oh yeah. I'll take two
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