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Interwebs says between 36 and 48 hours for sous vide roasts. 42 hours for this one made it tender. I may try 44 hours next time. I'm shooting for tender but not mush.42 hours seems a little excessive. no?
I've only done a handful, and never flipped. But I also never did one unwrapped for the whole cook.thinking of smoking an unwrapped brisket this weekend. Overnight at 225 pull it at ~200 IT. Do you guys flip or no flip? Fat cap would begin facing down.
I used to go there, the quality wasn’t the greatest on their ribs. I’ve heard good things about Reams. But it is a little bit of a cruiselooks like Jaspers is running a sale on back ribs too, 4 slabs for $28.28
Might check out that one in Arlington Hts tomorrowhttps://jaspermeats.com/ in bloomingdale, only open to public on saturdays
https://www.thuringermeats.com/ in Arlington hts
my favorite is Reams, but way out in Elburn though. I always bring a cooler for the drive home.
http://reamsmeatmarket.com/
I used to go there, the quality wasn’t the greatest on their ribs. I’ve heard good things about Reams. But it is a little bit of a cruise
Might check out that one in Arlington Hts tomorrow
I’m cruising up to Minnesota next week to pickup my yearly 1/4 cow. So I probably wouldn’t need a cooler lol.its worth the drive for another day, and bring a cooler. I never leave there without dropping a few bills lol
they've been around for a long time, full butcher shop.
looks like Jaspers is running a sale on back ribs too, 4 slabs for $28.28
Same experience the last couple of times at Jaspers.The last few pack I’ve bought from Jaspers have been poor. They used to be real good.
Beef tenderloin was always amazing. Especially at $9.99 lb.
Last time it was rancid.
Reams is worth the drive. Bring money. It adds up quick. But sooo worth it.
The beef kabobs are awesome.