AlabamaAviator

70-Day Dry Aged Tomahawk Ribeye Steaks from Pat LaFrieda. Seasoned with salt and pepper, sous vide 129F for 4 hours. Removed from bag, dried, and seared at 1,500° for one minute on each side in the Otto Wilde. FULL ALBUM WITH VIDEO HERE: https://imgur.com/gallery/top8lsB

https://recipes.anovaculinary.com/recipe/sous-vide-pork-belly-porchetta This was soooo good, and super fun to make Full album here with some videos! https://imgur.com/gallery/MnpDmxL

Turkey testing! Turkey breast dry brined overnight with 2% kosher salt by weight then sous vide @anovaculinary at 150 for 5 hours. Removed from bag, dried off, and air dried in fridge overnight. Rubbed with @meatchurch Holy Cow and smoked at 425F for an hour to crisp skin and warm up to serve. So so so tender and juicy. Dry brine makes all the difference in flavor.

Had a little fun recreating the McRib earlier this week. Fun process! https://recipes.anovaculinary.com/recipe/sous-vide-mcrib

Rub, smoke at 180-200 for 4 hours, Sous Vide 155 for 36 hours. Finish on a hot grill to firm the bark up. In-sane. IMG_2074.mov

Cast iron! Both work though.

Oh man. Grits are sooo good. Not fantastic on their own, but when used as blank canvas. Rich, creamy, umami packed.

Pork shoulder smoked 6 hours at 180 then sous vide 165F/18 hours. Ridiculous brunch!

Been fooling around with different searing methods at work! So, we tried a Mayonnaise sear. UNREAL! Works fantastic after sous vide, or going straight to the grill.

Brisket Ssäm! Smoked + Sous Vide Brisket, Pickled Shi####o Pepper, Pickles, Kimchi, Hot Chili Oil, Sesame Mirin Rice, Ssäm Sauce, and Butter Lettuce. Brisket rubbed with Holy Cow and Hardcore Carnivore Black and smoked a few hours at 200F then bagged up and dropped in the Anova at 155°F for 36 hours. Peppers, pickles, and hot chili oil all made Sous Vide as well.

Eggs Benedict with Duck Eggs and Duck Egg Hollandaise. Eggs sous vide in the Anova 167°F 13 minutes. Hollandaise done with the immersion blender which is definitely my favorite way

Hot and fast. 425 rubbed with lemon pepper.

Haha. It’s why I smoke bedore. Better smoke flavor

I know people are gonna accuse me of using salt for a fake ring haha. It’s absurd! Never got one that strong before.

Gochujang and Miso Sous Vide + Smoked Brisket. 6 pound brisket point, rubbed with gochujang, miso, and Meat Church Holy Cow smoked 6 hours at 180°F with oak. Bagged up and in the Anova at 155°F/36 hours, then chilled to 70°F and smoked at 350°F back to 155°F to firm the bark up. Intense flavor and sooooo tender. Check out that jiggle! The gochujang and miso didn’t come through as much as the beef and smoke, which is a good sign I suppose! Crazy bark too, and smoke ring almost looks fake! 82967A3C-FF0D-4A04-A35D-3ECCF3CC7FC8.mp4