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On 8/3/2017 at 8:39 PM, scubadoo97 said:Cooked a rib cap ala Paul Bacino. SV @ 140 for 2-3 hrs given my time frame. Passed on the sear since I was afraid of over cook it . Served with the bag juices which I should have strained and a baked potato
The meat was very tender and fat soft. A sear would have been nice
Cool.. a crusty bite is a nice addition!! Yeah the juice thing.. I wasnt sure of TOO!!
On 8/3/2017 at 8:39 PM, scubadoo97 said:Cooked a rib cap ala Paul Bacino. SV @ 140 for 2-3 hrs given my time frame. Passed on the sear since I was afraid of over cook it . Served with the bag juices which I should have strained and a baked potato
The meat was very tender and fat soft. A sear would have been nice
Cool.. a crusty bite is a nice addition!!
