Cooking Weapons

Sous Vide for the win. 4 hours at 140°, then I seared it over grapevines and smoked it for about 7 minutes. Sooooo tender..

This happened on Saturday.. a couple of 2 lb Prime cut bone-in Ribeyes smoked for 2 hours, then flame seared. Herbed butter, grilled asparagus, caramelized onions and crimini mushrooms done in a Skull & Crossbones pan on the grill, leaving them with a smokey sweetness. Buffalo Trace Bourbon to chase it down.

Life. Is. Good!