A couple of cooks that I did recently. First, a salmon filet (inspired by another WKC member's recent salmon cook). Marinated with a teriyaki and green onion mixture. It was pretty delish. One of my daughters loves fish off the smoker or grill. We both had a couple of steaks off the filet, saved another leftover steak for the next day, and used the rest for some salmon dip.
Next up is a sirloin tip and chicken on the roti, which my wife gave me for our anniversary! Sliced up the sirloin for sandwiches. Deboned the chicken and made it into an awesome chicken salad.
Then, this morning, put some cryovac, thick-sliced bacon into a sous vide bath. Will toss it on the Weber later today. I know it sounds weird, but trust me -- bacon like this turns out excellent.
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