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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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A new twist on finishing a steak

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  • HouseHomey
    replied
    He shoots, he scores!!! Look at that cook man!

    Leave a comment:


  • Spinaker
    replied
    Nice work! A good old cast iron sear is great!

    Leave a comment:


  • Huskee
    replied
    Yum!

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  • fracmeister
    started a topic A new twist on finishing a steak

    A new twist on finishing a steak

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Name:	56D72931-7167-4563-A7E9-16CA039511F9.jpeg
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ID:	918047 First, SWMBO cooked a Mississippi pot roast Friday and a ¼” layer of fat accumulated over the refrigerated gravy leftovers. For the uninitiated that dish is a pot roast with ranch dressing mix
    dry onion soup mix, butter and MOST importantly
    pepperoncini peppers. She really packed them in and the fat (from the beef and the olive oil she seared it with) incorporate the pepper flavor. FF to today. I but a Prime boneless ribeye. The butcher and I look through 2 dozen or so and get the most marbled and at 11.99/lb I am happy. I salted it and Sous vided for 2 hrs at 127f. Heated the ci to hot and added that fat (patted dry just like the steak). Seared the steak about 45 seconds a side. Perfect and tender like a filet mug in but flavor like a ribeye with a nice hint of pepperoncinis. Click image for larger version

Name:	518CBAAC-935E-46B3-9663-3C74BD2F25EE.jpeg
Views:	222
Size:	287.7 KB
ID:	918046

Announcement

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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