Reverse seared smoked ribeye with Boursin mashed sweet potatoes.
Reverse seared smoked ribeye with Boursin mashed sweet potatoes.
by thedudeintx82
4 Comments
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thedudeintx82
Seasoned with REO spices seasoned salt and 16 mesh black pepper. Smoked at 225 till it hit 125. Let it rest for 10 minutes. Then seared on my PK grill.
The sweet potato mashed was made by sous vide the sweet potatoes at 183 for 1 hour. Then I ran them through a potato ricer. Added butter mixed with heavy cream, salt, fresh cracked pepper, and a whole block of Boursin garlic and herb cheese.
UsedToHaveThisName
Your presentation for this is horrible. The plate is very distracting, the portions aren’t properly sized to each other and they looked like you just dumped them on the plate and took a picture.
4 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Seasoned with REO spices seasoned salt and 16 mesh black pepper. Smoked at 225 till it hit 125. Let it rest for 10 minutes. Then seared on my PK grill.
The sweet potato mashed was made by sous vide the sweet potatoes at 183 for 1 hour. Then I ran them through a potato ricer. Added butter mixed with heavy cream, salt, fresh cracked pepper, and a whole block of Boursin garlic and herb cheese.
Your presentation for this is horrible. The plate is very distracting, the portions aren’t properly sized to each other and they looked like you just dumped them on the plate and took a picture.
Hopefully they taste better than they look.
Real nice, Clark.