Yes, I've SV'ed the L.Broil. Not one quite this large though. I went over on my time and it came out really mealy in texture. I like the idea of a couple/few days brine, some SV and a good somkin'.
FWIW, I've had a lot of issues with SV (long times not steaks) and beef. I think I've only had beef ribs come out decent once, and every time I do a larger cut like LB or chuck roast, it sucks.
Has anybody SV'd wet aged meat?
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