My bride brought home two t-bones from the butcher shop this past Saturday for my birthday meal. One was 30 oz and the other was 28 oz. Man those are some big boys! After a bit of kosher salt and vac bagging, I Sous Vide'd them @ 130F for 2 hours. Into the fridge for Sunday. Well we have been in a two to three storms a day pattern for a few weeks now but Sunday was looking good.....on Saturday!
When Sunday rolled around it was nice in the morning but after that.....a wash out!
Today was dry after work....finally! Sv'ed one of the steaks for an hour @130F and while that was going on got the ingredients and gear ready. My Camp Chef stove, ci pan, lard, tongs, the fastest Therma pen going RED, and some Weber Chicago Steak Seasoning. This of course went fast..... Plated with a garden salad, baked potato, and bread buttered ala Don!
Oh a few glasses of pinot noir rounded out a fine delayed bday meal.
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