Here we have a rack-o-lamb seasoned up with Mad Hunky's JAB and Tatonka Dust, prepped and bagged for Sous Vide. They took a bath @ 134 for 6 hours, then a sear in Copper Top over the Vortex using RO lump. The rack was sprinkled again with Tatonka Dust before hitting the grates:
Fresh asparagus, seasoned with olive oil, sea salt, pepper, then grilled:
Mini taters, seasoned with olive oil, sea salt, pepper, then foiled and placed around the base of the vortex. These went on first, and took about 45 minutes. Once done, they were garnished with chopped fresh parsley:
Once again, thanks for looking!
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