24 hour dry brine then sous vide for 48hr at 135. Seared on a cast iron with avocado oil. Dipped it in whatever we had in the fridge/pantry: Regular/Miso Japanese BBQ sauce, chili oil, and a Szechuan dipping powder. Also, a little bit of white rice on the side cause we eat rice with everything. Leftovers were used for sammies.
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24 hour dry brine then sous vide for 48hr at 135. Seared on a cast iron with avocado oil. Dipped it in whatever we had in the fridge/pantry: Regular/Miso Japanese BBQ sauce, chili oil, and a Szechuan dipping powder. Also, a little bit of white rice on the side cause we eat rice with everything. Leftovers were used for sammies.