I've been proud of myself for using my good SLR. Lazy me, didn't today, and my dinner looks like crap with the cell phone pics I took.
I threw a tenderloin still in the factory farm cryopak into 135 F water with a sous vide controller attached. Cooked for 2.5-3 hours. Started drinking. Fired up the grill, threw some big-ass chunks of pecan to augment the very little lump that was left. (dry lump does not spark - confirmation - I just burned it last night). Drank more. Sprinkled cajun blackened seasoning on liberally and cooked/seared on the small grate at nuclear temps right above the coals for about 60-90 seconds a side.
mother (expletive) (expletive) $%^&*^%$#^& good.
Pictures suck, so I guess it wasn't that good/didn't happen. 4-cheese risotto and potato/green been salad are the sides.
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat