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Y'ALL GOTTA LIVE LIFE BRUH

UMovement said:
2 things:
1. You need to get you some Cowboy Rub from Texas, blend it with a little Island Wood Fire Grill and green seasoning too.
After the grill, throw that bytch in the oven for a few wrapped over some red/green onions, red bell pepper, fresh garlic, cilantro, chia seeds and a splash of IBC Root Beer/worcestershire sauce/plum tomato juice*/olive juice*/Fiji water for a savory au jus.
(*From the can)
2. Stick to fundamentals, too much intel for the flagers on here.
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Tell me about the root beer and why Fiji water?

I cook steaks in fry pan, and I do Tony Cachere’s with a lot of slightly grind tellicherry peppercorns and habenero. I do a similar jus, but no root beer
 
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MISTER OWL said:
Tell me about the root beer and why Fiji water?

I cook steaks in fry pan, and I do Tony Cachere’s with a lot of slightly grind tellicherry peppercorns and habenero. I do a similar jus, but no root beer
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I used root beer instead of brown sugar, it has a lot of herbs and of course ginger but it’s not too sweet. The Cowboy rub already has cocoa, coffee, chili pepper and some sugar as wellI so I try to keep it balanced and just layer the lighter notes. I do a similar burn with lamb but I add poultry seasoning, rosemary and fennel, wow. I always preseason my pan with a wine reduction.

I use Fiji because it tastes the best to me, plus I never ever cook with tap water... even boiling eggs.
 
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UMovement said:
I used root beer instead of brown sugar, it has a lot of herbs and of course ginger but it’s not too sweet. The Cowboy rub already has cocoa, coffee, chili pepper and some sugar as wellI so I try to keep it balanced and just layer the lighter notes. I do a similar burn with lamb but I add poultry seasoning, rosemary and fennel, wow. I always preseason my pan with a wine reduction.

I use Fiji because it tastes the best to me, plus I never ever cook with tap water... even boiling eggs.
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I’m trying it this week.

Never thought not to use tap water. That’s all I drink
 
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Sous vide at 118 for a couple of hours. Throw on a searing hot grill for a few seconds just to form a crust.
 
brock said:
Cook it about 30-45 minutes more. No pink in the middle at all especially if it isn’t prime rib
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UMovement said:
Yep, makes it super tender, juicy and it absorbs all of the flavors. Folks
My coworker Ty is a grill master out here in Mansfield, he does it with his brisket and that **** just melts in your mouth like butter.
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I can see it for certain with brisket and that’s what I’m going to try it with. That looks like it would work well.
 
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