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Last Active
  • Re: Do Yourself a Favor....

    Another one to go onto my "cook this soon" list.  it is growing faster than I can cook things off of it.
  • Re: Reverse Sear Question

    For best reverse sear results, I like to cook tri-tip up to 5 degrees less than my desired final internal temperature.  Then I'll let that rest, uncovered, on a raised rack so the tri tip isn't resting on a flat counter or plate (doing it on a flat surface kind of steams the surface of the meat touching the plate, causing more juices to flow out).

    For me, the key is letting the meat rest until the internal temperature stops rising.  Then I'll put it back on to sear for just 1-2 minutes per side and the temp rise is negligible at that point.
  • Re: The Better Upgrade

    I got a Sous Vide Supreme and it works well but after a few uses, it found its way back into the basement closet.  I don't use it often at all, I'd much rather have a reverse seared steak. 

    So if I had to pick, I'd go for the AR :) 
  • Re: Stuffed Peppers - First Time! (Pic Heavy

    "I'm not sure it's possible to get them all to stand up. "

    Oh sure, they stand up just fine.....until you shut the dome lid and walk away, then at least one of them falls over and melts cheese into the fire, just to mess with you :) 
  • Re: Stuffed Peppers - First Time! (Pic Heavy

    Nice looking peppers, Craig. 

    I use an 8x8-inch stoneware pan for the same reason, keeping the peppers from falling over.  I noticed that the bell peppers with 4 bumps on the bottom instead of 3 stand upright better but even those are uneven sometimes.

    Keep up the good work.
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