« Reply #-1 on: September 10, 2014, 01:43:14 AM »
Standing rib roast ready to be vacuum sealed for a ride in the hot tub.
After 8 hours @ 120F in the sous vide it's ready to be seared. Seasoned with course salt and fresh ground pepper.
After a 1 hour ride in the BEESR on HI (15).
A perfect rare all the way through and it cut like butter, just as tender as any prime rib I have eaten.
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Laissez Les Bon Temps Rouler
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Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)