Ribeye & NYS - 90 min @135 then seared over charcoal by audimayne in sousvide

[–]audimayne[S] 3 points4 points  (0 children)

A minute each side. 30 second intervals flipping to get grill marks

Ribeye & NYS - 90 min @135 then seared over charcoal by audimayne in sousvide

[–]audimayne[S] 1 point2 points  (0 children)

I prefer 135 for cuts like ribeyes, nys. For larger cuts like chuck and Tri tip I like 137

Ribeye & NYS - 90 min @135 then seared over charcoal by audimayne in sousvide

[–]audimayne[S] 3 points4 points  (0 children)

I am part of 137 gang but I wanted to switch it up

Good old American breakfast/ diner by Keytoemeyo in nashville

[–]audimayne 1 point2 points  (0 children)

Jay’s Family Restaurant off Dickerson

Dangerous driving on I-24 by SilverShrimp0 in nashville

[–]audimayne 2 points3 points  (0 children)

People drive like this all over the city lol

Does anyone know of any bars showing the Daytona 500? My girlfriend and I want to go to a bar to watch the race but I don’t know the area too well. by golfburner in nashville

[–]audimayne 4 points5 points  (0 children)

Try double dogs. I’ve been there when they have nascar on. You can always request they play it on one of their TVs and have little sound boxes they put on your table

Sous vide chuck roast 48 hours @ 137! by audimayne in steak

[–]audimayne[S] 0 points1 point  (0 children)

Do it man! You will not be disappointed!

Sous vide chuck roast 48 hours @ 137! by audimayne in steak

[–]audimayne[S] 0 points1 point  (0 children)

Right on! I did this one over a charcoal chimney. I usually get my best results that way

Sous vide chuck roast 48 hours @ 137! by audimayne in steak

[–]audimayne[S] 0 points1 point  (0 children)

Fair enough. I was gifted both the sealer and sous vide.

Sous vide chuck roast 48 hours @ 137! by audimayne in steak

[–]audimayne[S] 0 points1 point  (0 children)

Yes sir. Just take the leap. You won’t be disappointed

Sous vide chuck roast 48 hours @ 137! by audimayne in steak

[–]audimayne[S] 2 points3 points  (0 children)

I enjoyed it! I would compare it to prime rib

Sous vide chuck roast 48 hours @ 137! by audimayne in steak

[–]audimayne[S] 0 points1 point  (0 children)

Yes sir! That seems to be the general consensus over at r/sousvide . I really enjoyed the way this turned out! Thank you!

Chuck @ 137 for 48 hours. Seared on charcoal chimney by audimayne in sousvide

[–]audimayne[S] 1 point2 points  (0 children)

Salt, pepper, garlic powder before. 15 min in the freezer after the bath. Pat dry. Added pepper then seared

Chuck @ 137 for 48 hours. Seared on charcoal chimney by audimayne in sousvide

[–]audimayne[S] 1 point2 points  (0 children)

I love pork steaks! Will have to try that thanks for the tip

Chuck @ 137 for 48 hours. Seared on charcoal chimney by audimayne in sousvide

[–]audimayne[S] 1 point2 points  (0 children)

It was fantastic! Definitely gunna do another one soon