WFDT?

Pigged out at Sushi Masa for lunch, so not much. Maybe a hotdog or sandwich.

Found a $10 t-bone at the local grocery store. Figured what the heck. Cheap meat is cheap. (Was select grade so not great).

Dry brined it over night and then sous vide at 125 for 2 hours. Seared on the grill for a minute a side.

Might be one of the best steaks I’ve cooked. Dry brining is the truth and I’ll be looking for more select steaks while beef prices are so high.

Also made a pot of after the boil soup. We ate good tonight.

Fried Oysters

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rest of the prime tri-tip, grilled onions, sharp chedder cheese on Dave's killer bread

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The bread alone looks great

Beef Short Ribs, aka meat candy, on the BGE!! So damn good







Cooked at 235-250 until internal temp on largest piece reached 203 degrees. Took approximately 5.5 hours

I coated the short ribs with jalapeno mustard.....Rub was mixture of ancho & hatch chili powder, kosher salt, 16 mesh black pepper, smoked paprika, & granulated garlic.

Boiled crawfish.