Quote:
Originally Posted by redpoint5
I've been getting into sous vide and wanting to experiment with cheaper cuts of meat. Will probably cook up a flat iron steak this weekend. Throw the marinade in while it cooks in the sous vide, then sear it as hot as possible a minute per side when you're ready to eat.
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sous vide is nice. We usually cook our smoke meat in the oven submerged with salt water at 170 for a couple hours (you can go as long as you want its up to you) and then slap it on the grill to smoke and turn into what you would think of when you think of smoked meat.
The longer you can cook it without drying it out the more tender it will be. Hence why us po folk love smoking. It'll make anything edible lol.