Marinated hangar steak from our local butcher (it’s what they’re known for— we serve it for Christmas) on the BGE, squash and zucchini coins on the BGE and fresh corn. We managed to wait until the storms passed.
I do have a vacuum sealer and the meat I get from my local butcher is vacuumed packed. I’m assuming a filet would be best done for a first time SV. We have a Big Green Egg and generally use that for larger cuts.
It’s muggy here in Northern NJ and in the 90s. Last week the lows were in the 40s. 🙄
we’ve been doing a lot of cheeses and crudités and some air fryer chicken wings.
The temptation to order sushi daily is real.
This article cracked me up:
Cliff notes— woman never revealed in 5 years of a relationship that she could cook and cook well. The quarantine outed her.