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jeroldharter

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  • Re: OT - chuck roast sous vide

    jeroldharterjeroldharter
    Looks about right. I did one for 36 hours and then took a blow torch to it - a fun crowd pleaser under the hood in the kitchen. Sliced thin it is like a good ribeye. I like mine sliced with a board s…
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  • Re: Beef Tenderloin Reverse Sear Timing

    jeroldharterjeroldharter
    Well, 105 was a good idea. My initial thought of 115 would have resulted in way over done tenderloin. I tried to keep the lid open but too much flame so I closed the lid. Dome temp was about 500. It …
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  • Re: XL table - a labor of love

    jeroldharterjeroldharter
    I think the joinery is a little slapdash and the overall design does not seem well thought out. Just kidding of course. That is fabulous. Almost too good to cook on! Seriously, that should be a displ…
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  • Re: FOGO lump

    jeroldharterjeroldharter
    I'm working through about 500 lbs of it. Good stuff. Not a big fan of the 35 lb bags - a bit too large. But it is a good mix of huge chunks down to "normal" size pieces. I don't think it wo…
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  • Re: Rotisserie Ribs on the Egg

    jeroldharterjeroldharter
    I think you could do two racks. Skewer on wrack on the outer two tines of the forks and pierce it once (rather than twice) through the proximal ribs with the center rod. Skewer the other rack with th…
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