New York Strip put on smoker until 120. Then 600 degree BBQ for crust took off at 134 rested for 10 as the stuffed baked potatos finished up. Paired with some home made wine.
by BizzOWNED
4 Comments
ganymede_boy
>took off at 134
Looks more rare than that, but that’s generally how I like mine as well.
Kitty in a box on the table is an odd addition 🙂
austin-idol
You nailed that loaded potato
domador_de_anos
I see u in the glass
Hood-Poet
>Paired with some home made wine.
Are you a brewer? I used to brew prolifically, and have won BJCP awards for some them. I don’t imbibe anymore, but I sure remember homemade wine, beer, mead, and maybe a little shine here and there. For my wine, I had a local smithy craft me a seal. I would dip the necks in melted, red wax, and press my seal into it and give them away as gifts for holidays. At one time, I had several bottles of mead and wine I had brewed in a local high end sushi restaurant. People would bring their liquors and such and display them at the restaurant. When you visited, they would serve your personal wine or mead with your meal. It was customary to donate to the staff at the restaurant to be afforded this prestige.
4 Comments
>took off at 134
Looks more rare than that, but that’s generally how I like mine as well.
Kitty in a box on the table is an odd addition 🙂
You nailed that loaded potato
I see u in the glass
>Paired with some home made wine.
Are you a brewer? I used to brew prolifically, and have won BJCP awards for some them. I don’t imbibe anymore, but I sure remember homemade wine, beer, mead, and maybe a little shine here and there. For my wine, I had a local smithy craft me a seal. I would dip the necks in melted, red wax, and press my seal into it and give them away as gifts for holidays. At one time, I had several bottles of mead and wine I had brewed in a local high end sushi restaurant. People would bring their liquors and such and display them at the restaurant. When you visited, they would serve your personal wine or mead with your meal. It was customary to donate to the staff at the restaurant to be afforded this prestige.