- Nov 8, 2016
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Did a 72 hr Sous Vide on some plate ribs I dug out of the deep freeze. 145 degrees for 3 days. Season it with Holy Cow beef rub from Meat Church.
took it out this morning and put a hard sear in the cast iron.
Tore it up with my claws (might have eaten some can’t remember)
Made some noodles
And all into the crockpot to stay warm for the day while I watch the playoffs. Made some mashed taters too but you’ll just have to trust me on that.
Stay safe all.
took it out this morning and put a hard sear in the cast iron.
Tore it up with my claws (might have eaten some can’t remember)
Made some noodles
And all into the crockpot to stay warm for the day while I watch the playoffs. Made some mashed taters too but you’ll just have to trust me on that.
