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Last Active
  • Re: Weird Brisket Cook

    The brisket is juicy and tastes great. The Chili cook off is Wednesday. I'm going to let the brisket cool and cube it Tuesday night.
  • Re: London Broil recipe

    Ha, we ate it too fast to get any pics. Just finished it up at lunch today. It was still fabulous.
  • Re: Flame Boss 200 Temp Adjust

    That was it guys. Everything was set up right. I just wasn't logged onto the website. Ive been adjusting temps manually all afternoon and I gotta say, this thing is awesome.
    Thanks Again.
  • Re: How to Egg these Puppies

    Now that I have woken from my meat coma I can post some pics. I decided to go the reverse sear route because that is the one I'm most familiar with and didn't want to ruin $40 worth of steak. I used my new Flame Boss 200 to stabilize the temp at 250. I actually played with the temps for a couple of hours to see the response of the FB. I'm pretty impressed. Flipped at 90 IT and bumped the temp to 300 (the potatoes were ahead of schedule) and foiled at 120 IT. Let the Egg go nuclear to 800 and tossed them back on. See the first pic. I left them on just a tad too long but they were still awesome. Nothing is better than a big hunk of beef on the Egg with roasted garlic and rosemary potatoes and a bottle of Beaujolais.
  • How to Egg these Puppies

    I'm coming to the experts on this one. Sunday is my Birthday and SWMBO knows I love my steak. She drops these on the table. 2 bone in Ribeyes that weigh 1.8 lbs each and are 2 inches thick. That is a full size dinner plate and fork for scale. These. with roasted red skin garlic and onion potatoes and a bottle of Bolla Valpolicella. I'm quivering. Do I do them hot and fast or reverse sear? Im thinking they are too thick to do anything other than reverse sear.
    Thanks Guys,
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