re: Need a recipe with Bud Light Lime

quote:

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Bud Light Lime Engine seared Sous Vide Kobe Fillets.

First you REAL Wagyu beef imported—Akaushi or Kuroushi cattle only for this dish. Take your fillets and coat generously with Twang beer pickle salt and vacuum seal. Immerse in a 114 deg Bud Light Lime bath for 116 minutes. Remove the fillets and set aside. Reserve Bud Light Lime.

Pop in some Kenny Chesney.

Start Freightliner engine. Remove steaks from vacuum bag. Rev engine until it reaches 800 deg. Sear fillets on each side for 8 minutes. Use remaining Budlight Lime and make a reduction with some pulsed white truffles, shallot and Hot Damn (or Fireball). Enjoy

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That sounds amazing.

Does it taste better or worse if I sub in some Florida/Georgia Line for Kenny Chesney?