Cooked at 140 for a couple hours then finished with butter and rosemary and eventually a mushroom/shallot/garlic cream sauce. Paired it with a rosemary maple bourbon sour. This is the bougiest paragraph I’ve ever typed. The machine is ruining me haha.
by Dry_Temperature3758
2 Comments
Looks fantastic!
i love a thicc chop
nice substitute for a steak
juniper and bay leaves for a brine, fennel and apple in a cast iron until soft