Kosher salt and 135F x 6 hours with a Su-V-Gun sear. It was an absolute juice bomb. Served (eventually) with beer battered onion rings, creamed spinach, a Dianne mushroom sauce, and a fresh hot baguette.
by SecretlyHiddenSelf
Kosher salt and 135F x 6 hours with a Su-V-Gun sear. It was an absolute juice bomb. Served (eventually) with beer battered onion rings, creamed spinach, a Dianne mushroom sauce, and a fresh hot baguette.
by SecretlyHiddenSelf
7 Comments
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Holy lord
Looks delish
I’ve been wanting to try my hand at picanha and this just forced my hand
holy yhis looks bomb. I need a slice
Wow. Where’d you get the meat?
Also your knife and slicing skills are on point, pun intended
I just went six to midnight