[JSR22]

Originally Posted by laryb

My Napoleon has an infrared side burner that registers at around 1150ºF. Just did a 3.5lb London Broil in the sous vide(126º F for 13 hrs.). Removed it and let it cool for 20-30 minutes while I let the burner heat. About 60 to 90 minutes each side, and it's done. As tender as a filet mignon. Refrigerated for 4 hrs, then sliced on a meat slicer. At $2.99 a lb on sale, can't be beat.

6 to 9? vs 60 to 90