![Lamb rack 140/2.5. Pretty good but not amazing. Seasoned with salt, garlic and rosemary. Next time will try 5-6 hours. Recipes are welcomed! : r/sousvide Lamb rack 140/2.5. Pretty good but not amazing. Seasoned with salt, garlic and rosemary. Next time will try 5-6 hours. Recipes are welcomed! : r/sousvide](https://preview.redd.it/0qltwx9vs8e71.jpg?auto=webp&s=10ce8698050f6da8e2414186a9b061cb00afc7f3)
Lamb rack 140/2.5. Pretty good but not amazing. Seasoned with salt, garlic and rosemary. Next time will try 5-6 hours. Recipes are welcomed! : r/sousvide
![This was my first attempt at sous vide steak a couple of weeks ago. I can't eat steak from a restaurant after this. : r/sousvide This was my first attempt at sous vide steak a couple of weeks ago. I can't eat steak from a restaurant after this. : r/sousvide](https://external-preview.redd.it/h5c9W4hBTp9IGFINwzVeTt-aPzXfszyf6yFowTOzM0g.jpg?auto=webp&s=70fb73e306400a075591b54f4ed6f605ac73b399)
This was my first attempt at sous vide steak a couple of weeks ago. I can't eat steak from a restaurant after this. : r/sousvide
![Bone-In Prime Rib Roast • Dry brine, Rub/paste, Smoked low & slow, Reverse Sear • full recipe / video link in comments. : r/meat Bone-In Prime Rib Roast • Dry brine, Rub/paste, Smoked low & slow, Reverse Sear • full recipe / video link in comments. : r/meat](https://preview.redd.it/34aryqlwl7461.jpg?width=640&crop=smart&auto=webp&s=d522ae5bf09ae983c0839772bbadef917abe388f)