Had about 24 oz of skirt steak in two pieces. Seasoned with SP&G and zip bagged. Into the hottub with the Anova set at 130F for 8 hours. PK got stoked up added a split acorn squash on the cool side, that had been brushed with evoo, and that went 30 minutes before I added some butter, maple syrup and a tinge of cayenne, this got brushed all over, and cooked for another 30 minutes. Towards the end of yhe squash cook, the preheated GG'S were ready for the sear. Everything was done same time. Steak sat tented for 10 minutes before it got sliced. I could have used a butter knife, it was so tender! Served with diced tomatoes, avocado, onion, cilantro, cheese, and a really nice peppery sweetcorn salsa, all on corn tortillas. A few cervezas topped this off nicely!
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