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Sous Vide NY Striploin . Bacon Jam . Maple Bacon Aioli . Mesquitte Smoked Flake Salt . Micro Greens
Sous vide @ 125° F for 5 hours. Finished on a 600+° F grill . Turned out great!
Smoked NY striploin, 63 deg. Sous Vide eggs, sweet and spicy tomato jam.
Smoked a coffee rubbed NY striploin over maple wood @225 f until IT was 127 f. Super tender and flavourful!
Egg turned out nice and custardy
Recently did a Grilled (rare) ahi tuna, maple garlic teriyaki glaze, grilled pineapple salsa, wasabi aioli
Finished with roasted garlic oil, Shichi-mi tōgarashi, nori cilantro green onion , kelp sea salt from Vancouver Island Salt Co.
Delicious quick dinner to end the week.
Lol my wife was the same way. She used to get it done well done, and after time and some convincing, she orders/cooks steaks MR. will even eat rare, but not her favourite.
Decided to smoke up some wings, but also wanted to fry them up afterwards for some crispy goodness.
Put the wings in a simple brine this morning. Smoked over maple wood for 2 hours @270 F, dredged in arrowroot flour and fried up for a minute or so.
When done, tossed up with coarse ground S&P...
Felt like ribs this weekend. Wanted to try not wrapping for the first time. I’ve always wrapped but thought.... why not.
Turned out nice and juicy with a good smoky flavour, but I still think I prefer to wrap. Probably just used to the texture.
Smoked over a maple, pecan, and cherry wood combo...