Nick Prochilo
Chef Extraordinaire
and it keeps getting better. You have to watch it when you throw the steaks back on for the sear, they are at 125* in no time at all! But like Larry has been saying, they are much more evenly cooked and incrediably juicy! I over cooked this one just a little bit, but man was it juicy!
Started with a little appitizer
Did some short ribs also
And some asparagus
Ahhh and MEAT!
and more meat
Started with a little appitizer
Did some short ribs also
And some asparagus
Ahhh and MEAT!
and more meat