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Did my ribeyes in the toaster oven tonight

Ran them at 250 to 115 IT, then seared on my BGE-L at about 8-900 degrees. 13" stainless grate directly on top the hot coals in my KAB - my preferred way to sear. Result was great, very tender with a flavorful crust. I think I like the crust better using this method over sous vide - not sure why. Anyway, give it a shot some time.





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