ShadowDriver
somebody shut me the fark up.
Apologies for harassing you again this weekend - I warned you.
After Thursday night's really delicious experience with Naturiffic's X-Salt on a ribeye, I went freezer diving and pulled out a pretty nice tri tip
Decided to go back to the Fire Bricks option in the kettle - think I may find myself back with the Vortex for steaks in short order.
350-450F with multiple flips of the meat until about 112-115 before a quick sear and a good 10-15 min rest.
Photo's not the best, but CINCHOUSE really took the trophy tonight. Her veggie fritters (served with homemade tatziki sauce) and a new okra, cherry tomato, and red onion dish... Yes!
So... back to the meat.
Naturiffic's X-Salt (or whatever name they choose) continues to be an excellent way to "help the flavor of the meat shine through." In my experience, it excels with higher fat content cuts like a ribeye steak, but it also works well on a nice tri-tip. If you're looking for a great way to simply highlight a great cut of beef without adding much outside a "well seasoned" flavor, this is IT.
Kind regards to you all, and many thanks to John for the X-Salt sample.
Shadow
After Thursday night's really delicious experience with Naturiffic's X-Salt on a ribeye, I went freezer diving and pulled out a pretty nice tri tip
Decided to go back to the Fire Bricks option in the kettle - think I may find myself back with the Vortex for steaks in short order.
350-450F with multiple flips of the meat until about 112-115 before a quick sear and a good 10-15 min rest.
Photo's not the best, but CINCHOUSE really took the trophy tonight. Her veggie fritters (served with homemade tatziki sauce) and a new okra, cherry tomato, and red onion dish... Yes!
So... back to the meat.
Naturiffic's X-Salt (or whatever name they choose) continues to be an excellent way to "help the flavor of the meat shine through." In my experience, it excels with higher fat content cuts like a ribeye steak, but it also works well on a nice tri-tip. If you're looking for a great way to simply highlight a great cut of beef without adding much outside a "well seasoned" flavor, this is IT.
Kind regards to you all, and many thanks to John for the X-Salt sample.
Shadow
