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Sous vide ribeye roast


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This is probably my favorite way to cook one if these roasts.  Did this one for the family Christmas. 


126°f in the water bath for about 8 hours.  It's already a tender cut so we just need to get it to temp.  It was vacuum sealed with a Montreal steak rub.  After the bath it was put on a hot fire for 15 minutes to sear.  I tossed on some mesquite chips. 










The grill was set up like this to provide high but indirect heat for the finish. 





Everyone enjoyed it!

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 Great looking PR, doesn't get any better than that.  I can't tell you how many PR's I have cooked using exactly that same Weber kettle set up with the two charcoal baskets. I would still have a kettle If I did not live in fire country, open lid too many sparks flay up. Hardly any from my kamado when open . bet that was delicious.

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