2 hours sea salt brine then a good rinse. Pat dry, celery salt, garlic salt, dill, black pepper. 2 hours at 200. Pulled from the oven at 105. I let it rest for 3 minutes then seared it for 2 minutes on either side twice. Came out perfect. I took that beautifully rendered fatty triangle and sliced it up. I of course ate a few slices but the rest I seared up in a pan. I saved the resulting allowed and added the crispy bits to a mushroom soup I made on the side. Absolutely killer way to end the year.
by Mfw_Pigeon
20 Comments
Tallow*
I think it needed to rest longer, much of that juice would have stayed inside following a 5-10 min rest
Rest it on a rack next time. Sitting in its own juices ruins the crust you made.
Dear Lord
Looks good. Since you like long cook times, have you ever tried sous vide? Perfect temperature every time.
Looks absolutely delicious!
Nice, great meal. We had one on NYD
Yessssss…. DO WANT.
A++
Looks splendid. Nicely done.
Dill on steak 🤔
Would
Looks perfect. I hope you gnawed on that bone. Its against the law not to.
What temp is this supposed to be?
My only problem is you trimmed that big hunk of fat off at the end.
Edit: should have read your comment.
Excellent 👌
Uhhhhh put it in my mouth
Heck yeah dude! Maybe a bit longer of a rest next time, but looks great
>Cellary
You did great