I seasoned a 2 pound flat iron steak heavily with Montreal Steak. It was vacuum sealed then put into a 130
degree Sous Vide bath for 9 hours.
Seared 3 minutes per side sear on the Charbroil SRG.
Sliced after a 10 minute rest.
My first plate with my wife’s tater tot casserole. Here is the recipe for those who are interested:
Tater Tot Casserole1 bag of frozen tater tots (we used a 2 pound bag)
2 cans of Campbell’s Cream of Mushroom Soup
1 can of Milk
Tons of cheese (Your choice) we used smoked cheddar
Heat the soup, milk and cheese until cheese is melted. Pour over tater tots. Put into a 375 oven for 45 minutes until
sauce is brown and bubbly.Serve and enjoy!