u/Flavor_Lab_NY

Without a pan the grill is in flames from the fat dripping, the pan gives it a much more even sear too.

Did 134F for 4hrs then ice bath and into the fridge on a rack for a couple hours. I shouldn’t let it sit out for an hour before searing but I lost track of time. Put a carbine steel pan on my infrared grill and rendered the fat down on the steak then seared in its own fat.

Followed the recipe from Rick Bayless

Shredded them up and smashed up into crispy burgers. Added some bacon, cheese and crispy onions then topped with Blues Hog BBQ sauce.