chefman316
Knows what a fatty is.
100% ground short rib cheese curd burger, 15 min on the Rec Tec pellet smoker at 180°F, then about 1-1/2 in 134°F sous vide bath, finished with cast iron sear with avocado oil.
Looks great, did the cheese curds hold up?
NICE...did it pick up "smoke" from 15 minutes on the pellet?
Hmmm... My invitation must have gotten lost in the mail
That looks great! I haven't tried a sous vide burger yet. How did it compare to a burger that was grilled or reverse sear?
Now that's a tasty burger.
Nice work.