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OK you sous vide nerds, educate us
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<blockquote data-quote="Darryle" data-source="post: 2816139" data-attributes="member: 109917"><p>I have a Bison brisket and an Elk loin that I will play with in the future. I am going to try some cheaper cuts, pork loin or shoulder and a beef rump. I just had 5 or 6 of these venison rump roast in the freezer.</p><p></p><p>Yes it was awesome to see it was fairly even, just a couple of degrees difference between the thinnest section and the thickest.</p><p></p><p>I need to replace the stainless basket in my Egg with the original or possibly a better stainless grate so it will breath better, I have noticed that this basket has collapsed over the years and is choking off the air now. </p><p></p><p>I used melted butter with Meat Church's Garlic and Herb seasoning rubbed all over and down into the cuts from the bone.</p><p></p><p>[ATTACH=full]461830[/ATTACH]</p></blockquote><p></p>
[QUOTE="Darryle, post: 2816139, member: 109917"] I have a Bison brisket and an Elk loin that I will play with in the future. I am going to try some cheaper cuts, pork loin or shoulder and a beef rump. I just had 5 or 6 of these venison rump roast in the freezer. Yes it was awesome to see it was fairly even, just a couple of degrees difference between the thinnest section and the thickest. I need to replace the stainless basket in my Egg with the original or possibly a better stainless grate so it will breath better, I have noticed that this basket has collapsed over the years and is choking off the air now. I used melted butter with Meat Church's Garlic and Herb seasoning rubbed all over and down into the cuts from the bone. [ATTACH type="full"]461830[/ATTACH] [/QUOTE]
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