MULEPACKHUNTER Report post Posted March 30, 2018 Suis vide elk roast at 132 for 8 hours then sear off in a Dutch oven and hit hard with torch. Grilled and roasted potatoes, carrots, onions, and apples to balance everything out. Believe it or not paired this with a Chardonnay. Super smothe creamy white. 1 Share this post Link to post Share on other sites
biglakejake Report post Posted March 30, 2018 God is good, thinking pinot..... lee Share this post Link to post Share on other sites
dmoto Report post Posted March 30, 2018 Looks awesome. Torch is the way to go post sous vide. Nice job. Share this post Link to post Share on other sites
4Falls Report post Posted March 30, 2018 Not sure how my wife will feel about me dragging the oxy/acetylene tanks in the house, but from the looks of that roast it may be worth it. Share this post Link to post Share on other sites
