Last week I picked up a package of top blade chuck steaks. I broke the package down into 2 steaks per pouch,
seasoned them with BPS Double Secret Steak rub, vacuum sealed and then frozen. This morning I pulled a package
from the freezer and put it in my Sous Vide Supreme as it was coming up to a temperature of 132. At the 7 hour
mark I put a bag of shrimp into the bath for a 30 minute ride at the same 132 degree temperature. Here is my
plate, after searing the steaks on the SRG, with shrimp and a SRG grilled potato. Steak was very tender, juicy and
tasty. Shrimp was delicious, as was the potato.
