What you cooking

Faktory 47

Huddy

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Pork belly burnt ends, ribs courtesy of the big green egg. Scratch potato salad with a touch of celery salt to finish. Hello summer food.
 
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Kalash Klub
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Sous Vide Ribeye, filet mignon and NY Strip...

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137° for 3 hours, pull them and pat dry and then sear them.


What's your sear technique? Explained for a non-cook.

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Jake

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What's your sear technique? Explained for a non-cook.

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You can do it two ways....

First way is on a hot charcoal grill directly above the flame. Should take about 2 or 3 minutes flipping every 30 seconds or so, or until golden brown.

Second way is with a propane torch....


Torch works better but the charcoal method will work too. You just have to pay really close attention to it.
 
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Hayata

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