Brined for six hours with herbs and garlic, dried and rubbed with a touch of olive oil. Onto pecan at 225 for an hour to get to an IT of 130.
Reverse sear to finish cooking and improve appearance, saute'd green beans with onions and tomato bruschetta to finish it out. All of the herbs, vegetables and garlic came from our garden. I love August. [emoji]128512[/emoji]
Reverse sear to finish cooking and improve appearance, saute'd green beans with onions and tomato bruschetta to finish it out. All of the herbs, vegetables and garlic came from our garden. I love August. [emoji]128512[/emoji]