The “Uke Breaker” Akaushi Wagyu Tri-Tip Sandwich. #scintillating . Reheated using immersion bag sous vide technique and @themeatstickig to get that perfectly hot meat back to 129°F and keep it looking like a boss! 🔥 Started out with some of that incredible @knottywoodbbq plum and almond cold smoked Akaushi done rare. Piled high, you have a soft pretzel roll with D.a.T. SaUcE @datsaucela, Georgia Earle’s BBQ sauce @georgiaearlesbbqsauce, @underwoodranches Carolina Gold surround with some wonderful black truffle brie. 🔥 Tomorrow, 3pm Pacific on IG Live I am showing ya’ll my cold smoking technique on my Akaushi Brisket. Join me and become a citizen of the #scintillationstate. . . . . . . . . . . #smokedmeat #coldsmoking #ukulelejaybq #pitmaster #sousvide #sousvidesteak #sousvidrcooking #coldsmoke #coldsmoked #coldsmoker #cheeselover #truffleseason #trufflecheese #themeatstickig #mymeatstick (at Castro Valley, California) https://www.instagram.com/p/CI0tmkwB4Ku/?igshid=sbkspc6jr6if
