12 hours ago, TdeV said:If one were to put a dry rub on a piece of meat, does one put the dry rub on all sides of the meat––or merely on the top?
Re: Dry Rub coating instructions. The model is this recipe https://oven.anovaculinary.com/recipe/InyGnRlQAzPjWbAV2q5G where the images show the roast from only one side, but the text does say to coat all sides. Is that right?
The recipe has been modified by @gfweb's statement to sous vide at 150ºF for 48 hours.
This is the pot I intend to use.
How far around the roast should the dry rub go?
Edited to add: This is an incredibly tasty way to use the Anova Steam oven!
