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12-17-2015, 07:48 PM
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#11 |
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Fell ROTT
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Re: Sous vide
I have the exact same Anova sous vide appliance, and have done both steaks and chicken in the Anova. I would really like to try a brisket soon, first preparing in the Anova and then smoking at a low temperature.
I have similar issues with the sear. A very hot charcoal grill tends to work well for the finish (red hot coals, 90 seconds on first side, 60 on other).
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