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
In the bush just East of Cambridge,Ontario