>We also recently joined Costco to give that a whirl.
Get a Seal-A-Meal and learn to use it. And sous vide is your friend. I season and freeze pork chops and lamb t-bones in Seal-A-Meal bags, 2 portions / bag (2 pork chops or 4 lamb t-bones, often one steak that we split). Then go straight from freezer to sous vide for 2-4 hours, then sear on hot Lodge cast iron. Touch up sear with a MAPP gas torch, where the bone keeps the surface from searing on the cast iron.
This works nicely for us.
I had no idea about *sous vide*, looks pretty cool and I think we will take your suggestions. :) Thanks!
I’m pretty redneck and so salt licks, hot oil and fire are my usual. ;p