Hit it old school. 36 hour dry brine. Then trimmed a little fat off, rendered it a bit and straight up pan seared in its own fat in a cast iron. Couple mins in the oven after at 400 to finish them off. Maldon and fresh pepper, that’s it. Perfection.
by Mikebyrneyadigg
7 Comments
Nice job, looks great!
Seems like you have plenty for two. I’ll be over in 20!
https://preview.redd.it/f9m32abpo2ce1.jpeg?width=1440&format=pjpg&auto=webp&s=8e3842578e411f0c9b311e3fd4afa0318d158615
Not your first day at the rodeo is it? Looks amazing bro!
That looks like it was delicious
I’ll let u cook for me anytime! Wow
Unbelievable crust on those! Holy shit!