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stearns · 01-17-2019, 10:53 AM

At the butcher last weekend and saw some great looking Bison NY Strips so I picked one up. Salt and Pepper along with a clove of garlic and a few smoked onions from Adam in the bag, cooked at 131 for 5 hours (aimed for 4 but other things took longer) followed by a sear in bacon fat and Kerrigold butter, topped with a homemade herb garlic compound butter. This thing was amazing, the outer pieces that touched the smoked onions had a delightful smokey flavor in no way overpowering. Next time I'll probably surround the strip with the onions instead of putting them all on one side but other than that no changes necessary

01-17-2019, 10:53 AM	#749
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,345 Trading: (50)	Re: Sous vide At the butcher last weekend and saw some great looking Bison NY Strips so I picked one up. Salt and Pepper along with a clove of garlic and a few smoked onions from Adam in the bag, cooked at 131 for 5 hours (aimed for 4 but other things took longer) followed by a sear in bacon fat and Kerrigold butter, topped with a homemade herb garlic compound butter. This thing was amazing, the outer pieces that touched the smoked onions had a delightful smokey flavor in no way overpowering. Next time I'll probably surround the strip with the onions instead of putting them all on one side but other than that no changes necessary __________________ "Ignoring all the racket of conventional reality" - Keller Williams