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Steak & bacon night! W/ pics

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pintocrazy

pintocrazy

Smoke Blower
Original poster
Jun 9, 2013
103
47
Kelowna, BC
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!

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