Author Topic: Sous vide kabobs  (Read 1710 times)


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Sous vide kabobs
« on: May 16, 2021, 12:28:58 PM »
I have done this a few times with great success. I sous vide a chuck roast at 131 for three days (72 hours) the put it in the fridge to cool. I make kabobs out of the chuck, mini colored peppers, baby bella mushrooms (both from Aldi) and onions. I brush the veggies with Italian dressing while on the grill. I then serve it with rice.
Brian from Wichita

old sarge

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Re: Sous vide kabobs
« Reply #1 on: May 16, 2021, 04:25:49 PM »
They sound great!
David from Arizona
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