In two weeks we will be heading to the Northwoods of Wisconsin to share a remote cabin with another couple. I've been working six and sometimes seven days a week since late April. To say I'm ready for vacation is an understatement! So I've been prepping. Yesterday I went to Harcar's Meats and had four 20 oz.ribeyes cut. When I got them home I smoked them in the PK for an hour using my 6" tube-smoker 1/2 filled with Milt's cabernet wine pellets. I then seasoned them using pink sea salt, and fresh ground pepper. Into the fridge for awhile then the freezer. Once they stiffened up a bit they were vac-bagged. I'm going to bring my Anova to sv them then finish on castiron. They will be great!
I got another batch of cherry-infused rye for Old Fashioneds. This time I kept the hooch in with the cherries. Life is nothing but an experiment!
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