Sirloin
7 Likes
Looks perfect for sirloin. I like my steaks rare, but if you go much or any rarer than that on sirloin it’s like eating a shoe. I’ve gotten a lot better, but it’s still the hardest steak for me to do.
Good looking asparagus too. I love them nice and thin like that, a few minutes in the air fryer naked, then spray some avocado oil, then a few minutes later some cajun seasoning or seasoned salt (10-14 minutes total cook time at about 400°).
1 Like
I like rare, one boy likes rare, one boy likes medium rare, and my wife likes medium rare.
This is a good compromise.
Thin asparagus dredged in olive oil, salt and pepper, Parmesan cheese baked at 350° for 15sh minutes.
Mashed with some sour cream, cheddar, butter, chives and bacon.
2 Likes
Ooo…Cajun.
We’ll try that… 
10/10 would eat
1 Like
While I enjoy the cold, partially because we don’t get much, most people around here treat this like its the second coming of snowvid.
Upshot is almost no walk-ins to the yard so I can actually get quotes and orders done and bring that 4 week lead time a teeny bit closer to the 2 weeks it has been for the 38 years pre-covid
2 Likes
man that steak looked good!
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Don’t tell my family & Friends, they think I have a secret Spice mix for deer Jerky, The truth is
it’s these spices mixed together (But I never measure) dry rubbed on, then after 15 min into a bag with some Soy Sauce for 3-9 hours.
All I can tell you is the Cajun Spice is at least 1/2 and just a pinch or two of Mustard
3 Likes
ended up with 25 trays of Deer jerky + a milk crate full of steaks and stew meat in the freezer
2 Likes