fantomlord
is Blowin Smoke!
- Joined
- Sep 24, 2012
- Location
- Sauk City, WI
did a 30 day Umai dry aged prime rib for our anniversary
all trimmed up
into the sous vide bath for 5 hours at 120
in the meantime, worked on the sides. garlic scape roasted brussels sprouts:
onion and swiss chard gratin:
fired up the vortex with a mix of briqs, lump, and a bit of apple wood
gave it a sear
made some gravy with this nice homemade beef broth (unfortunately you can't see the jiggle in this still shot)
plated up
turned out great...amazingly tender and delicious. perfect meal to celebrate 18 years with my amazing wife
:whoo:
all trimmed up
into the sous vide bath for 5 hours at 120
in the meantime, worked on the sides. garlic scape roasted brussels sprouts:
onion and swiss chard gratin:
fired up the vortex with a mix of briqs, lump, and a bit of apple wood
gave it a sear
made some gravy with this nice homemade beef broth (unfortunately you can't see the jiggle in this still shot)
plated up
turned out great...amazingly tender and delicious. perfect meal to celebrate 18 years with my amazing wife
:whoo: