Hat tip to "Los Tres Padres" @DadsSeasonings, @goodbreffis, and @ScottRo83866595. 🔥👊 Garden Brussels... blanched, ice-shocked, then roasted with red bells, red onions, garlic, Fresno peppers, olive oil, balsamic glaze, salt, and pepper. Baby yellow + purple potatoes roasted with red onion, garlic, Fresnos, red bells, Dad’s Italian, olive oil, and balsamic glaze. And then the filet… Dry-brined with Dad’s Signature Pepper. 5-hour sous vide. Hard sear in avocado oil. Rested. Then cloche-smoked with applewood. Finished with homemade chimichurri for @hmcrem's badass gaucho heritage... cilantro, parsley, shallot, garlic, Fresno, lemon, white vinegar, olive oil, and salt. That plate hit every note... hard smoke, acid, fat, heat, texture, and freshness. Best advice I can give anyone in the kitchen? Cook outside your comfort zone. That’s where you actually get better. Cook like you care. 🔥 @Gaijin_Markus @gpknee @love_meats @crappiedoc