Tri tip. 8 hour marinate, then 3 hours in the sous vide and finished on the grill.

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Great texture. Let it rest some so you don't lose those juices next time! You'll enjoy it even more

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Which bro js?

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Additional Posts in #MoskowitzCooks

I feel like I’ve been neglecting this bowl. 😔 I’ve been doing keto with 16/8 intermittent fasting for the past month. By the time it hits my eating window, I’m starving and I don’t have time to make instagrammable meals. Like the one below 😄: Eggs and breakfast sausage with Spanish and Buttered cauliflower rice, and a salad. Not very exciting, I know. But what’s exciting is I dropped 15lbs!!! 😁

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SO is getting back soon ish from an shitty emergency trip. I want to surprise him with homemade hash browns, anyone have tips for me?

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It's my first time doing it.

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Giveaway Announcement: A random number has been generated. Congrats Number 3! Check your email for your Food52 e-gift card. Thank you to everyone for bringing positive energy to this bowl.

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Here’s another dish great with beer. Dakgangjeong: Korean Sweet and Spicy Fried Chicken Wings

Tiny Happy Kitchen recipe link in comments.

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Cavatappi in Roasted Red Pepper Cream Sauce

Tired of of the same old boring tomato marinara sauce? Try a roasted red pepper cream sauce!

Red bell peppers are roasted in the oven until sweet. It is then blended with caramelized onions, garlic, red pepper flakes, sun dried tomato paste, and cream into a silky, smooth and velvety sauce. Finish the sauce with a knob of butter and coat your pasta. Cavatappi works well here. Don’t forget to shave a little Pecorino Romano

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Keto Chicken Makhani (Butter Chicken)

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