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What's on your plate today?

Very nice, John! How long did you sous vide and grill it?
I did it at 134° for 5.5 hours. Then I finished it on the grill until the internal temperature read 135°.
It was supposed to be 6 and 1/4 hours at 133°, but I started late and had to adjust.
I had the Egg at around 700°, so it didn’t take long to finish it and crisp the outside skin.
 
I did it at 134° for 5.5 hours. Then I finished it on the grill until the internal temperature read 135°.
It was supposed to be 6 and 1/4 hours at 133°, but I started late and had to adjust.
I had the Egg at around 700°, so it didn’t take long to finish it and crisp the outside skin.
Thanks, I'll have to try that. I thought about doing mine sous vide, but decided to go a traditional slow roast in the oven for this one.

I just put it in the oven after resting on the counter for an hour.
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225-230 till 125 internal took about 3 hours then 5 minutes in 500 degree oven for reverse sear.
That about what I did in the oven: 250 degree oven until 118 internal (about 3+ hrs), rest 30 mins, then 525 degree convection for reverse sear.
 
That about what I did in the oven: 250 degree oven until 118 internal (about 3+ hrs), rest 30 mins, then 525 degree convection for reverse sear.
Nice I like the smoke flavor the smoker gives. Only way I cook meatloaf also. Do them at 350 like oven.
 
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