Put a chuck roast in Sous Vide at 135 for 24 hours and 2 hours on the RecTec on the lowest setting.
That was pretty ****ing good. It had the best texture off a roast I've ever had. Goddamn. It would have been better in a stick burner or over charcoal. But it was good.
I made a pan sauce from the drippings. It was pretty well shit. It didn't ruin anything. But instead of adding a nice mouth feel and flavor profile, it was just there. **** I suck at pan sauces. Because I'm a ****ing caveman. Immersion Circulator, vacuum sealer, still a ****ing caveman.
Sprouts were good though. Caveman can do sprouts. Apple was good too...Ate that bitch like a caveman.