sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
I was left unsupervised this weekend, so I did what anybody in my shoes would do and went out and bought some nice meat. Locally raised Akaushi beef, some heritage breed pork, and a lil Amish chicken from The Upper Cut KC.
I cooked the filets tonight for my brother and I. The Primo was still running in barbecue mode from lunch so I decided to do a reverse sear smoke and finishing sear on the Blackstone griddle. He brought along some bone marrow butter from another shop called The Local Pig so we thought the filets probably needed that. Rounded the plate out with a baked tater. It was one of the best steaks I’ve ever had :thumb:
I cooked the filets tonight for my brother and I. The Primo was still running in barbecue mode from lunch so I decided to do a reverse sear smoke and finishing sear on the Blackstone griddle. He brought along some bone marrow butter from another shop called The Local Pig so we thought the filets probably needed that. Rounded the plate out with a baked tater. It was one of the best steaks I’ve ever had :thumb: