Got my buck back from CCR and cut up a top roast into thick steaks gave'em a bit of S&P and garlic powder and bagged'em for a long slow sous vide bath. Now it about time to pull'em and give'em a nice sear. Garlic mashed tatters and croissants on the side.
I want to eat it while it's hot so I'll post finished pics later.
I want to eat it while it's hot so I'll post finished pics later.
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