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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Most of the sous vide fajitas

Little StevenLittle Steven Posts: 26,902
edited November 2013 in Beef

Sous vided a flap steak for 24 hours at 131*. Drained it , dried it and seasoned it with a little tex-mex rub I made up

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On to a really really hot ci pan

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Flipped after about 30 seconds

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Had all the stuff ready

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Heated another ci pan in the egg and threw the vegetable stuff on. Brought it in and threw the meat in. Didn't get any sizzling/steaming pics but it was awesome.

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Caledon, ON



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