follow_along_with_video_below_to_see_how_to_install_our_site_as_web_app
Note: this_feature_currently_requires_accessing_site_using_safari
I am defrosting this in the fridge right now. I probably should have started yesterday, but oh well. I was trying to have this for Christmas, but I will do the wagyu New York strips I have instead. I will have to cook this for almost 3 days. Stay tuned.
The ranch that has these cows is around 15 minutes from my place, so it is local to me. Kind of nice to have quality meat right down the road from me even though I am forced to order it online and have it shipped from the processing place.
View attachment 36479View attachment 36480
Did a porterhouse and a strip steak in the new sous vide. They came out great. I want to try searing with a torch next time, I'm not a fan of the cast iron.
Lmao it matched the plate wellThat's butter.
Will do. I am excited to see what the quality of their Wagyu is.
Ballers
Early Christmas present.
My son, Eric, knew I was making sous vide ribs for Christmas Eve so he gave the large container and lid to me early when I told him I was concerned about fitting 3 slabs in my original container. This one is twice the size. Large meats like ribs and brisket will easily fit.
You can see how much bigger this one is:
You can smell the meat through those bags?