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are you sous vide'ing in the original packaging?Sous vide starting on some wagyu beefy back ribs.
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are you sous vide'ing in the original packaging?
Pretty cool, I never thought about doing thatYes because I can vacuum seal large ribs at the house. I add seasoning before finishing in the smoker.
Look I can play that game too.
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I'm not even sure butcher paper would cause it to cook faster either, but I haven't experimented.
I’m on my way to Dallas. I’ll be there in like 4 hours.The lamb was finished on broil high in oven for 2 minutes a side after 129 sous vide bath. It was fantastic. I used a yogurt mint sauce that paired perfectly.
Brisket was my favorite in this batch. The ribs were incredible, but so rich you could really only eat one. I'm stuffed.
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