The filet marinated overnight in a mix of HP sauce, soy sauce and sweet chilli sauce. The file was in sous vide in 50 C for just over three hours and finalised on the coal BBQ. The end result was great if just a bit over cooked for what I was aiming for.
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Interesting about using HP sauce as a marinade. It sounds like it would work very well. 👍
Looks delicious!
