We love SRF Wagyu and this tri-tip was really special. We cooked this one to a perfect medium rare and then reversed seared it in a cast iron skillet. Visit Snake River Farms here.
I hate all the HFCS and other garbage that comes in a lot of the grocery store ketchups, so we tried a homemade version from Pioneer Woman. A little cumin and some onion powder make it just right.
We dropped a wagyu filet from SRF in a bag with some garlic and thyme, the sous-vide it for 1.5 hours. With our SearzAll kitchen torch, we then seared the heck out of it for a perfect, crispy crust. Finished with a dollop of dijon or garlic aoli.
There's nothing like a brisket from Snake River Farms. Nothing. Worth every penny and pretty hard to mess up, these slabs rate 10+ on the Beef Marbling Scale. Anything you'll find in the super market or even your local butcher will never top 6. 'Nuff said. I learned all I know about Brisket from the master, Aaron Franklin, here.
Baked chicken wings are a favorite afternoon snack at our house out East. We toss them in gluten free flour, add some S&P, then let them chill in the fridge for an hour before coating them with our favorite sauce and baking them for 45 minutes. Finish under the broiler for 5 minutes at the end. Everyone will thank you.