Tight Lines
Senior Member
I know this will have folks turning their noses up...that's fine, I will be eating well...when I am between projects I am the chef in the house...
Seasoned a brisket flat this morning and since it is very lean, I am doing it all French and fancy with the sous vide cooker...run it all day at 134 and then finish it in the oven for 30 minutes to caramelize the outside and let it rest...it will be some kind of tasty with the oven roasted spuds and some broccolini (that's French for little broccoli)
Much easier than firing up the BGE and for a piece of beef this size it won't come out tough...
More pics later today...
Seasoned a brisket flat this morning and since it is very lean, I am doing it all French and fancy with the sous vide cooker...run it all day at 134 and then finish it in the oven for 30 minutes to caramelize the outside and let it rest...it will be some kind of tasty with the oven roasted spuds and some broccolini (that's French for little broccoli)
Much easier than firing up the BGE and for a piece of beef this size it won't come out tough...
More pics later today...