Shorties got kosher salt and fresh ground black pepper before being vac bagged. Sixty hours in the insulated water tub with the Anova chugging away @ 135F and once pulled, they were quick chilled in ice water and refrigerated for about 6 hours. Back in the hot tub for an hour before being dried and a pepper-based rub added. 8 red potatoes were precooked in chix broth before being tossed on griddle with lots of Way Out West and green onions. Shorties got on the griddle to flash-sear. The potatoes got finished with a heaping helping of smoked cheddar. Served with baked beans loaded with chopped rib tips, and my dearest's kale salad. Oh yeah lots of great flavors! A fine meal to end the weekend!
[attachments deleted after 6 months]
