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Just a simple night
Leopoldstoch
Posts: 1,182
Nothing too crazy, but some good times, good food, and good beer. Made a charcuterie spread taking advantage of my recent meat/cheese board. Made some Sous Vide dry aged ribeyes, finished on the egg, and topped with a blue cheese that I hit with a blow torch after pulling the steaks from the egg.
Brandon - Ohio
Comments
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Great food and pics
like the glasses -
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Here here!
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Damn, you killed this cook.
I even see finishing salt on the first cut photo!
I would have been happy eating the cheese plate.Thank you,DarianGalveston Texas -
Nothing simple about it. Looks goodColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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129 for 90 minutesPhoto Egg said:What SV temp did you go with?Brandon - Ohio
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simple... AND AWESOME
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Just dang awesome my friend..Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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So simple, but yet living the fine life. Damn that's beautiful.
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Utilized raising the steaks as the rub/seasoning for this cook! Turned out excellent!Nature Boy said:So simple, but yet living the fine life. Damn that's beautiful.Brandon - Ohio
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Blows my mind that I commented on this cook, and you just happened to sprinkle our stuff on your hard-earned meat. 2019 starts off with a cool-ass coincidence! Cheers @Leopoldstoch!
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Following it all up with some Sous Vide creme brûlée’s with a touch of Madagascar vanilla added into the mix.Brandon - Ohio
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