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06-11-2018, 06:30 PM
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#11 |
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Møøse bites can be nasty
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Re: Sous vide
Had a local butcher shop cut me a tri tip. Turns out it was from a Wagyu steer.
 . Was a small cut though, about 1.2lbs. Sous vide it at 127°F for 2 hours with salt, pepper and a couple smashed garlic cloves. Seared on a smoking hot grill. Sliced thin, wt it on some pita wedges with carmelized onions, shallots and mushrooms, plus some aged cheddar. Forgot to snap a pic, but it was damn good.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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