Sous vide

stearns · 06-27-2017, 07:39 AM

Put a ~2.5LB boneless lamb leg roast in the bath before heading to work today, going off the recipe on the anova site for 134* 10hrs, I just used some leftover dry rub from a bbq pork cook a few weeks back. My goal is to make bbq lamb, probably not gonna pull the same but trying to get a good bbq flavor, and make some sort of sauce with whatever bag drippings there are. If it works out well I'll do some sort of Mediterranean rub next time like all the recipes call for, but I was feeling bbq and it looked good at the store

06-27-2017, 07:39 AM	#10
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,442 Trading: (50)	Re: Sous vide Put a ~2.5LB boneless lamb leg roast in the bath before heading to work today, going off the recipe on the anova site for 134* 10hrs, I just used some leftover dry rub from a bbq pork cook a few weeks back. My goal is to make bbq lamb, probably not gonna pull the same but trying to get a good bbq flavor, and make some sort of sauce with whatever bag drippings there are. If it works out well I'll do some sort of Mediterranean rub next time like all the recipes call for, but I was feeling bbq and it looked good at the store __________________ "Ignoring all the racket of conventional reality" - Keller Williams