Celebrating a successful procedure done yesterday on my 15 month old grandson that was born with a large heart murmur/PDA. They closed it up and all went perfectly.
The 70 degree weather in Augusta had the older grandson and I making memories. Visited 3 butchers before finding ones with “Latin” cows so we could get some Picanha (ha ha). Cut the slab into steaks. We also picked up some 1 1/2” pork chops.
Full disclosure, cooked the meat in Sous Vide and split the difference on temp to cook the beef and chops at the same time so we went with 136• for 3 hours. The chops rubbed with 3 Little Pigs “Touch of Cherry”.
To finish them out we seared the chops and kept them on the JJ until they hit 142. Removed them and quickly seared the Picanha which was just cooked with sea salt and pepper.
Finished out the cook with camp fire and marshmallows. Good day!
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Topic: Heart felt cook (Read 11335 times)
