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B3abbf6c 32fa 4805 84a2 d9e59221f3f6  2016 03 23 14 53 44
Eric Mayville
Eric Mayville

Dill-weed, salt and pepper onto a chicken breast, sous vide at 160 for a little over an hour. Flash fry in with a beer batter, garlic and dill pickle slices on a potato bun. Regular or Sriracha mayo.