Thank you r/souvide. Tomahawk at 135° for 2.6 hrs.
Charcoal seared. My 12yr daughter foodie approves so any hate is water off a ducks back. I too thought is was awesome!
by alphatrader06
12 Comments
markyeakey
Your daughter rules.
ahportunity
Now that’s a sear. Great job.
uncle_claw
Ice bath?
jimmyray29
That looks great!
DiscountDog
Outstanding work there. Lately I’ve been on a “all you need is salt” kick and might die on that hill. Superb work there.
Kudos to your daughter!
Status_Cat_6844
ooh which vacuum sealer is that??
Springerandducks
That looks delicious to me
Pdxlater
Pretty good, but your crust is kind of charcoal burnt. Maybe go easier on it next time.
iliketoowalk
Crust is burnt, chief. Better luck next time!
CaliHusker83
Oh man…. Next time only sear for 15 seconds and then turn until you get it the way you want.
mtbguy1981
For everyone saying the crust is burnt..Nah, I love me some heavily charcoaled fatty bits. I usually cut the fat strip off of a NY strip and let it render down until it’s a crusty little bite.
dejus
What’s the point of leaving the bone in if it’s not part of the final presentation?
12 Comments
Your daughter rules.
Now that’s a sear. Great job.
Ice bath?
That looks great!
Outstanding work there. Lately I’ve been on a “all you need is salt” kick and might die on that hill. Superb work there.
Kudos to your daughter!
ooh which vacuum sealer is that??
That looks delicious to me
Pretty good, but your crust is kind of charcoal burnt. Maybe go easier on it next time.
Crust is burnt, chief. Better luck next time!
Oh man…. Next time only sear for 15 seconds and then turn until you get it the way you want.
For everyone saying the crust is burnt..Nah, I love me some heavily charcoaled fatty bits. I usually cut the fat strip off of a NY strip and let it render down until it’s a crusty little bite.
What’s the point of leaving the bone in if it’s not part of the final presentation?