Sunday Night Bachelor Night: Meat and Potatoes
The morning glories were showing out when I picked tomatoes, basil, and peppers this morning. Click it for a larger view.
The ladies are out of town for a couple of weeks, living us men at home to fend for ourselves. Easy enough. Meat and potatoes it is! I took a flank steak out of the freezer last night and put it into the refrigerator to defrost. This morning it went into an ice bath for a rapid defrost and then back into the fridge to lay in a bath of Oakridge BBQ Game Changer Brine. This was not a prime cut of meat and demanded a marinade. Oakridge is indeed a game changer. I use it every time I cook chicken breasts or pork...period...and most everything else too. Two hours of brining and it was time to come out of the fridge. I dusted it with rosemary, cherry wood smoked salt, and Pennsylvania pepper and vacuum sealed it. Into the Anova (sous vide aka the hot tub time machine aka the magic hot tub) it went for 4 hours at 125F. I grabbed some yukon gold potatoes and quartered them. They went into two vacuum bags with rosemary, oregano, kosher salt, Pennsylvania pepper, and a big chunk of Kerry's Gold salted butter (the best damn butter in the world!!). The taters joined the beef in the magic hot tub for three hours and then they went into the oven at 400F (it was too dang hot to light charcoal!!) Given that I woosed out on the Weber I grabbed a pan, through some Kerry's Gold in it along with some leftover board sauce and some banana peppers I picked this morning. Once the butter clarified, I pulled the beef from the tub. Turned up the pan and braised then seared the flank steak. When it was done the potatoes were too. Sliced up a 'mater I picked this morning, grabbed a paper plate and yelled, "Supper's ready!"
