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Posted

Answered directly in chat, as it seems Grahame couldn't wait for my burger report, but it was the 8oz Signature Burger from 8oz Burger Company,which had an 8oz grass fed burger cooked medium rare with arugula, balsamic onions, hills bacon, beechers flagship cheddar, truffle aioli.  Probably one of the top 3 burgers I have had in the past couple years.

Posted

We were having a bald-off! It was tie.

 

Also featured, potted beef and bacon with Yorkshire pudding, Stilton hollandaise and two fried eggs per steak, bcos u need yr proteinz rite?

  • Like 4
Posted

Made a sous vide 3.5lb brisket, 48 hours at 130F with a rub of sweet paprika, cayenne, shallots, garlic, and ground pepper. Took it in to work today and finished it off on one of the grills, salted and then grilled for about 5 minutes on on the fat cap and a minute on the meat side. Also made a sriracha aioli from scratch. One of my coworkers brought in pasta salad, rolls, and slaw. Was a good lunch.

16aeb5bb2a65da2061b46f5caf9c5bcc.jpg

  • Like 1
Posted

Sous vide drumsticks, plus sous vide red potatoes with fresh rosemary and lard, all finished under the broiler. Eaten too fast for pictures.

  • Like 1

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