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Cooks' Corner
Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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<blockquote data-quote="EMAZ2" data-source="post: 2802916" data-attributes="member: 126726"><p>I've done surf and turf like that…using both—grilled up my steaks traditional way while the lobster tails got the sous vide treatment so all was ready when I wanted to serve it. Scallops and shrimp are good to to do that way, and can sear at the end while the grill is still going to crisp up the outside just a bit.</p></blockquote><p></p>
[QUOTE="EMAZ2, post: 2802916, member: 126726"] I’ve done surf and turf like that…using both—grilled up my steaks traditional way while the lobster tails got the sous vide treatment so all was ready when I wanted to serve it. Scallops and shrimp are good to to do that way, and can sear at the end while the grill is still going to crisp up the outside just a bit. [/QUOTE]
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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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