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...
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Placed on a plate with an appropriate amount of green stuff...
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![](/proxy.php?image=https%3A%2F%2Fc1.staticflickr.com%2F5%2F4159%2F34438741165_7ffba27a44_o.jpg&hash=8aef5b0122a3bcd4feba62dc92465deb)
Seared on grill to an internal temp of 130 degrees...
![](/proxy.php?image=https%3A%2F%2Fc1.staticflickr.com%2F5%2F4170%2F34438737825_64eec406af_o.jpg&hash=c931b67fa4d4cb43b933f77c12a9decd)
Placed on a plate with an appropriate amount of green stuff...
![](/proxy.php?image=https%3A%2F%2Fc1.staticflickr.com%2F5%2F4175%2F34438737005_29ccbb989a_o.jpg&hash=4cf5c910d5c53493ee4eac9f67ba84a1)