We grilled some awesome cheddar bratwurst from the local butcher on Tuesday (char-coal). Today/tonight we are doing sous vide Filet Mignon, pan finished with butter and thyme grown in my hydroponic garden. Also amazing cuts from our butcher. Along with some poached asparagus finished in the juices from the sous vide meat and a little extra butter. This weekend, probably more steak but on the char-coal grill and I need to finally smoke that pork shoulder I have been putting off.. Maybe ill take a couple of days off next week and smoke it then while I work on some other stuff around the house.