Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
Nice cutsNew York strips and asparagus tonight with my daughter
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Aint had venison in a long time looks really good hope you enjoyed
How’d you handle the crust? Sear the steak first then move it to low heat while brushing on th chimi?Decided to try and figure out how my favorite fancy restaurant made one of the best steaks Ive had.
So this is a chimichurri crusted skirt steak that I paired with a garlic cilantro aioli I made.
Fantastic.
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Planning the same thing for the same reason tomorrow night. Doing butterflied backstraps.Venison steak & fixins. Eating good, & trying to clear out the freezer since hunting season opens soon!!!
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No I did more of a chimi marinade that the skirt sat in for about 4 hours. I then made a rub:How’d you handle the crust? Sear the steak first then move it to low heat while brushing on th chimi?
Nice cook on that guy! You don't see that often enough.Decided to try and figure out how my favorite fancy restaurant made one of the best steaks Ive had.
So this is a chimichurri crusted skirt steak that I paired with a garlic cilantro aioli I made.
Fantastic.
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Glad it treated you rightChicken from the other night. Thanks for the smoke @Opforty!!! I’ll have to get a box of um!!!
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