u/Estraw

Reheated the steak to 137 with the sous vide, then added some 5-year aged cheddar, caramelized onions, and garlic aioli on toasted sourdough.

Smoked at 250° until internal temp was 130°, then seared on the blackstone and with a torch.

The ultrasonic cleaner broke mine while it was in the basket. It was in the same basket as some other smaller bridges so is that my problem? Do I need to clean these separately?