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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Sous Vide Strip Loin

I was at the local butcher shop and saw some nice strip loins on sale: -Bought two and air dried them for 4 days -Sprinkled some Dizzy Pig "Raising The Steaks" -Vacuum sealed them and into the Sous Vide at 130 for 4 hours -Made up a few "twice baked" potatoes (sour cream, tex mex cheese, bacon and chives) -When the spuds were done, small grate down on the coals, more seasoning and seared for 90 seconds per side Enjoyed this!
In the bush just East of Cambridge,Ontario 
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Comments

  • FoghornFoghorn Posts: 2,516
    "Enjoyed this!"

    I bet you did.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • that is a nice looking steak. gotta love the SV

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  • dlk7dlk7 Posts: 1,003
    Beautiful!!  Nice work.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • GlennMGlennM Posts: 396
    Thanks,  Chicken tonite !!
    In the bush just East of Cambridge,Ontario 
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  • Little StevenLittle Steven Posts: 27,320
    Did you use the DrybagSteak® aging product?

    Steve 

    Caledon, ON

     

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  • GlennMGlennM Posts: 396
    No, not familiar with that? I just left it on the rack for a few days in the fridge
    In the bush just East of Cambridge,Ontario 
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