Surf and turf to end the weekend. Couple venison backstrap filets and a couple of 60 day dry aged NY strips sous vide at 129° for 1.5 hours, ice bath, pat dry and seared over charcoal on the Weber kettle. Seared scallops in the cast iron, fondant potatoes and side salad (salad not pictured). Chimichurri went hard over all of it. And yes, paper plates bc family of 6) + mom visiting = lots of dishes. At least they were the fancy paper plates.
by Responsible_Sound_71
4 Comments
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Yes please
DAMN!! That looks amazing. Some of my best meals have been on paper plates! props!
That is a real meat-a-rama! It all looks excellent.