Made a 3 ½ lb tenderloin special dinner tonight. Cubed the tip and fried with olive oil and garlic. Put the rest in Sous Vides for 3 hours and a finish sear in Big Green Egg. Scalloped Potatoes and homemade Peanut Butter Pie for desert. 🀀πŸ”₯

Jamie Thingelstad @jthingelstad

Sign up for the Weekly Thing to get updates every week in your mailbox! πŸ‘

← An IndieWeb Webring πŸ•ΈπŸ’ β†’

This work by Jamie Thingelstad
is licensed under a Creative Commons
Attribution-ShareAlike 4.0 International License
.

πŸ‘¨β€πŸ’»