Surf, turf, sprouts and a saison #craftbeer that will never get made again. #grill #aspiringstayathomedad (at Technodrome)

#asparagus from the #grill! #nofilter (at Technodrome)

Breaked from #antichristmas baking to #grill lemon pepper garlic chicken (at Technodrome)

#sunday #grill (at Technodrome)

sous vide organic grass fed ribeye steaks!

experimented with all three.

one had a couple sprigs of fresh rosemary.
last time i used aromatics in a sous vide bag, i wrapped it loosely in some seran wrap. this time i just stuck the rosemary right in there with the steak.

one was a special steak seasoning, and the other was the mocha java dry rub. 

all of them were also first seasoned with kosher salt and fresh cracked pepper.

cooked them for about 6 hours at 131 degrees (medium rare).
this time i also stuck the hose of a fish pump in the sous vide rig to help keep the water circulating and developing heat pockets. 

preheated a charcoal grill super hot, lightly oiled it, and grilled for about a minute on each side.

all of them turned out absolutely awesome. they were perrrfectly cooked, just barely seared on the edges and extremely tender. made these for my dad and brother and we all agreed these were the best steaks we’ve ever eaten.

fuckin’ seafood awesome mixture.

do division fest.

wicker park, chicago, il.

me, actually. #GPOY

summer.

dry rubbed grilled chicken.

made some kansas city dry rub and mocha java dry rub. this was my first time using dry rubs and they are pretty sweet. marinating takes at least 12 hours in meats to really soak in. i feel they kinda taint the meat and make it a little tougher though.

dry rubs season the meat before, during and after grilling. i dry rubbed my chicken breasts, refrigerated for an hour, and pulled out 20 minutes before grilling. this is to get the meat to room temperature. when you throw it on the grill, it’s less of a temperature shock than cold meats. the recipes also made for a lot of the dry rub so i put them in tupperware containers and will experiment more in the future.

grilled medium-low for about 10-12 minutes per side. came out looking great! i was getting the beginning of my sinus infection so couldn’t really taste much, but everyone said they were incredible. i tried 2 days later and was blown away. can’t wait to have them fresh. the kansas city rub went great with the bourbon whiskey bbq sauce i made. the coffee dry rub was kinda weird on chicken, but look forward to trying it on beef and pork!