Two full Wagyu Tenderloins came out incredibly delicious. 3 hours in Sous Vides with a finish on Big Green Egg at 450 °F.


Writer of The Weekly Thing. Explorer of tech, the open web, AI, and a good escape room. Minneapolis is home.
Two full Wagyu Tenderloins came out incredibly delicious. 3 hours in Sous Vides with a finish on Big Green Egg at 450 °F.