Legit, one of the best things I've ever cooked.
Speedie round, with s&p rub (fancy flake salt- generously applied, basic beeyotch pepper), and a very light drizzle of blood orange infused olive oil. This oil is rapidly becoming my go-to for speedies
Started on a hot pellet smoker (550f) for a sear, another "bae" of salt when I flipped it, then I finished it in cast iron in a 350f oven on a bed of spuds (with a few sweet taters, an onion, and some minced garlic- all pan fried in a splash of avocado oil until the right blend of crunchy and soft was achieved). I left it in until the innards hit 120f. Then I covered it in foil and waited for 128g to show on the meater probe. Some kind of magic happened in that whole process. I pray I can recreate this one! ❤❤❤
Speedie round, with s&p rub (fancy flake salt- generously applied, basic beeyotch pepper), and a very light drizzle of blood orange infused olive oil. This oil is rapidly becoming my go-to for speedies
Started on a hot pellet smoker (550f) for a sear, another "bae" of salt when I flipped it, then I finished it in cast iron in a 350f oven on a bed of spuds (with a few sweet taters, an onion, and some minced garlic- all pan fried in a splash of avocado oil until the right blend of crunchy and soft was achieved). I left it in until the innards hit 120f. Then I covered it in foil and waited for 128g to show on the meater probe. Some kind of magic happened in that whole process. I pray I can recreate this one! ❤❤❤