Seasoned 4 Chuck-Eye Steaks with butter, salt & pepper Sunday.
Cooked 2 hours with the Anova at 129F
Pulled and finished on my gas grill with burners on high and used a propane weed burner for good effect searing.
Very Tender.
Bought two Silverside lumps and cut them into 8 large pieces and did @55° for 2hrs 50mins
Made a balsamic vinegar, English mustard, Maple syrup, sea salt and cracked pepper dressing and after patting the silverside down, coated and pan fried for a few minutes a side.
Came out butter soft with a nice crust.
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Looks lovely, good reminder I’ve used the Roccbox this week, so next the Anovadata:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Another two done same as above but with olive oil, seasalt, cracked pepper, smoked paprika and garlic finish.
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get in my belly!
Going to sous vide these later after prep
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Best ever way to cook pheasant breast 62degrees for 40 mins then dry pan fry in butter !
Brandy thyme sauce mash and veg
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Something i've never had pheasant.
Didn’t you know that @busterbenny2001 is a pheasant plucker?
I’m not a pheasant plucker I’m a pleasant f,,, ahhh never mind
Try it mate it’s lovely just don’t over cook!