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.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
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