Dry brined with salt and pepper overnight before sous vide and searing. A perfect Sunday lunch for 2
by ExcitementOk2939
5 Comments
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Your photos don’t add up. How did you get a tomahawk from the first photo?
1800_DOCTOR_B
Mmmm, raw fat.
thorbutskinny
Looks great! Do you salt and pepper again before or after grilling?
5 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
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[deleted]
Your photos don’t add up. How did you get a tomahawk from the first photo?
Mmmm, raw fat.
Looks great! Do you salt and pepper again before or after grilling?