Big Poppa
Administrator
I had to cook this tonight and used some balsamic glaze ....well as a glaze....or glue
Coated it with Little Louies seasoned Garlic Salt with Black Pepper...(it is now my favorite ....for now) Put it in the Memphis Pro on the shelf at 275 till 130
Then rested while the Memphis shot to 500 for a quick sear on each side. One Minute flip, one minute flip and turn for thirty seconds and repeat
Let it rest for about 7 minutes
Sliced
and called the cattle! The flash was bright annd washed out the color a little...it was perfect and the first hit of flavor was a sweetness from the balsamic and then the salt and then the pepper...Fabulous flavor profile
Coated it with Little Louies seasoned Garlic Salt with Black Pepper...(it is now my favorite ....for now) Put it in the Memphis Pro on the shelf at 275 till 130
Then rested while the Memphis shot to 500 for a quick sear on each side. One Minute flip, one minute flip and turn for thirty seconds and repeat
Let it rest for about 7 minutes
Sliced
and called the cattle! The flash was bright annd washed out the color a little...it was perfect and the first hit of flavor was a sweetness from the balsamic and then the salt and then the pepper...Fabulous flavor profile