Huh? What?
is one Smokin' Farker
- Joined
- Oct 24, 2014
- Location
- Arizona
Took the two chosen porterhouse steaks and rubbed them with salt, pepper, granulated garlic, granulated onion, and New Mexico green chile powder, vacuum packed and placed in a sous-vide bath at 120 degrees for an hour and a half, more or less
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Seared on grill to an internal temp of 130 degrees...
IMG_4335-wp
Placed on a plate with an appropriate amount of green stuff...
IMG_4336-small
IMG_4333-small
Seared on grill to an internal temp of 130 degrees...
IMG_4335-wp
Placed on a plate with an appropriate amount of green stuff...
IMG_4336-small