u/typer84C2

Dry brined for 24 hours
Brushed with Dijon mustard
Slow cooked in oven at 250 until 125 degrees internal
Rested for 10 minutes
Seared on cast iron for 60 seconds each side
Rested for 45 minutes on counter
Finished resting for 2 hours in fridge
Wrapped in plastic wrap and rested in fridge overnight
Sliced and set aside for weeknight sandwiches with horseradish cream sauce and cheese.

Took a slow capture video and slowed it down as far as I could the. Took screen grabs of the actual bolts as best I could.

3.8 pound Picanha at 10 dollars a pound
Dry brined for 24 hours
Oven roasted at 250 degrees until 124 degrees
Rested for 15 minutes - rose to 128.6 during rest
Cranked broiler to 500 degrees
Seared fat cap under broiler for 2 minutes 30 seconds

Sliced and stored for meal prep needs.

Since everyone was so upset at the picture from yesterday, here is the sandwich for today with all the angles and internals. Please accept my formal apology.

Dry brined for 24 hours
Covered in a rosemary, thyme, garlic compound butter
Roasted at 250 for 3.5 hours, pulled at 122 degrees
Carryover temp peaked at 128.2 degrees
Rested for 50 minutes
Seared in the oven at 550 degrees until the good crust formed, took about 7 minutes
Sliced and served 12 adults and 4 kids
Served with baked potatoes, corn on the cob, au jus, and a horseradish cream sauce

I’ve never roasted this cut before so a lot of learning here. Dry brined for about 20 hours and then seasoned with a rosemary and thyme compound butter. High temp sear at 475F for 20 minutes and then roasted at 325. Pulled when probes read 126F and rested for 25 minutes prior to carving.

In my neighborhood, no filters applied.

Start to finish this takes 10 minutes to prep and make. Super simple and it helps me pack a ton of various vegetables in a meal.

Grabbed a box of frozen patties from my local membership based warehouse store. Was interested to see how they were. This was done with no seasoning. It’s not too bad for a frozen patty. It does not have a smash texture using the box instructions so next time I’ll do it my way.

Chicken thighs, dumplings, chicken broth for the ramen topped with my last bit of green onion.

Well that took…uhhhh…700 days.

By no means an expert but I thought these looked cool today in South Carolina. I’m thinking they are asperitas clouds but could definitely be wrong there.