Handcrafted delights that instantly brighten up your day. Whether its steak, smoked meat or sandwiches, i use the finest ingredients to produce these mouth watering artifacts.
Hootenanny is the perfect breakfast for busy moms with hungry kids! No bread needed, but this breakfast recipe has a total French toast vibe the kids love. Plus, it’s fun to watch it bake up into crazy shapes.
Skirt Steak with Garlic Parmesan Roasted Potatoes and Sous Vide Asparagus.
My first Tri Tip. American Wagyu from HEB. Sous vide at 131 F for 7 hours and Finishing sear with the Searzall.
The best way to experience my wide collection of meat is to read my blog post and recipes. Follow the aromas and choose the most enticing dish to satisfy your palate.
My 2.5 lb Prime Tomahawk. Dry brined with kosher salt for 1 hour. Sous vide at 132F for 3 hours. Pulled to cool for 20 minutes. Seasoned with Red Boat fish sauce salt and fresh cracked pepper.
Seared for 1:45 on each side at 1500F. Rosemary garlic compound butter added for last 20 seconds.
Wagyu tenderloin. Dry brined with kosher salt for 2 hours. Sous vide at 129 for 1.5 hours. Rested for 20 minutes and broiled at 1500 degrees for a minute and a half per side.
Gorgonzola added for the last 20 seconds-ish of broiling.