We cook our boneless first cut chuck shoulder for 24 hours at 55°C in the Cvap and then finish it on the grill. Tonight we carved it up and made tacos. Next time will be up to the new ideas at hand.
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Beef Shoulder
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To Be Read
- Aki Kamozawa & H. Alexander Talbot: Maximum Flavor: Recipes That Will Change the Way You Cook
Diana Henry: Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish
Gaitri Pagrach-Chandra: Sugar and Spice: Sweets and Treats from Around the World
Ludovic Lefebvre: LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre
James Freeman: The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes
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