new #4,000 poster here !

[Enrico Brandizzi]

I want to thank Everyone for sharing BBQ knowledge with me.

Not really BBQ action for this post, but some sous vide and searing action instead.


IMG_5206 by Enrico BBQness, su Flickr


IMG_5213 by Enrico BBQness, su Flickr


IMG_5218 by Enrico BBQness, su Flickr


IMG_5225 by Enrico BBQness, su Flickr


IMG_5252 by Enrico BBQness, su Flickr


IMG_5256 by Enrico BBQness, su Flickr


IMG_5275 by Enrico BBQness, su Flickr


IMG_5284 by Enrico BBQness, su Flickr

thanks for stopping by.
Enrico

 

[JPowers]

Well done, as always, Enrico!

 

[JimK]

Got me drooling again! How long did you have that beautiful piece of meat in the SV?

 

[Timothy F. Lewis]

Mille Grazie!
Buon Appetito.
I only have one butcher who does not look at me like a have fangs and (all my old) hair when I ask for something thicker than 1 1/2 inches. I might do an "Eisenhower" for my wife's son's birthday. A three inch ribeye directly in the coals! Anyone have a war story about that technique?

 

[Dustin Dorsey]

Awesome pics. I love that searing technique. I need to try that!

 

[JimK]

A three inch ribeye directly in the coals! Anyone have a war story about that technique?

AKA: Caveman steak.

I did a couple a few years back. Cooked over (or in this case, 'on') lump. The post might still be on here somewhere.

 

[Rich Dahl]

Congrats on the 4000 Enrico, all of your treads and posts I've seen have been great, including this one. That steak is done perfectly.

 

[Frank H]

Woof !

 

[Ray.S]

Wow with 4,000 posts I am sure you have helped a lot of folks, grazie.

 

[Bill Schultz]

Troppo Bella, Auguri

 

[Bob Correll]

Congrats Enrico!
Perfect looking steak!

 

[Cliff Bartlett]

Congratulations of 4K Enrico! That is one gorgeous hunk of meat!

 

[Pat G]

Congrats on the #4000 post. Looks like you rewarded yourself well. Beautiful cook!

 

[WB Zipf]

Nice job with the cook, and congrats on hitting the milestone!

 

[Bob H.]

Great steak for #4000 Enrico!

 

[Enrico Brandizzi]

Got me drooling again! How long did you have that beautiful piece of meat in the SV?

3 hours and 30 min. At 125F.

 

[Enrico Brandizzi]

Wow with 4,000 posts I am sure you have helped a lot of folks, grazie.

Ray I do believe in the opposite! All of You have helped me improving the fine art of BBQing!

 

[Matt Rector]

WOW, you are an artist my friend! I love to look at all of your posts, always something amazing!

 

[Angie H.]

Congratulations on 4000 Enrico! Great looking food as usual, and here's to another 4000 posts of yours! Cheers!

 

[Mark B]

That was an impressive piece of beef, bet it tasted great. Congrats on your 4K posts, always like to see what you're doing.