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I began with the drybag, but a pita to get a good vaccuum on them, the steak agter is a lot less headche to use, but I got some delicious steaks out of the dry bag....

I use one of those in the garage fridge... https://thesteakager.com/

35 days dry aged rib eye, sous vide @ 118f for 2.5hrs and finished afterburner method....

late post but Thursday was still pizza night!

this is something I need to try.... looks awesome...

and tonight... simple yet classy... cacio e pepe with prosciutto

bone in rib eye sous vide @124f for 2.5hrs, finish on the afterburner ( chimney full of glowing red coals...)

first pic has a beer in it! I always have a dirty Martini when I dress the pizza!

Thursday night is pizza night

I got a set of four. They even engrave them! http://www.texasirons.com/prod_personalizedacaciasteakplatessetof4steakhousebbq.cfm

To keep the trend.... Sirloin, 8hrs sous vide @130.5f finished on a cast iron griddle on the grill... roasted taters the seriouseat way, brussel sprouts with caramelized onions in a cream and parmesan sauce, green pepper sauce with Brandy... frikkin awesome for a cheap cut...

thursday night is pizza night, got a couple request from work and one for my catholic friend...

stuffed flank steak, butterflied, seasoned, mortadella, prosciutto, calabrese salami, havarti cheese, tied into a nice log, in the smoker@145f for 1hre, then sous vide for 8 hrs @131F, then sliced and sear on the grill.... just decadent :P

Thursday night is pizza night , the usual bobo special,buffalo chicken alfredo and seafood lovers!

Simple can be good, Cacio e Pepe, garnished with shaved proscuitto and washed down with a glass of Chianti...

Thursday night is pizza night! This week offering...

Thursday night is Pizza Night... prosciutto, pepperoni, homemade smoked pepperoni, hot calabrese salami, bell peppers, onions, mushrooms, fresh mozz, smoked mozz, parm and a lil of smoked colby....

New Year dinner, Raclettes...

The funny thing is that I ordered those online, they were supposed to just say Bob's Steakhouse and the longhorne that was showing on the online demo, stayed there:rockin:

Sous vide filet, lobster tails, scallops, twice baked taters, sous vide Brussels sprout...