My idea of a crockpot dinner

I'm still amazed by the difference using a small cooling rack makes when you rest a piece of meat. Here's my final product and also a pic of how much juice came out during the 10 min rest. It was still full of tasty juice when I sliced and ate it.  I picked up two small baker's cooling racks at Walmart for $5.47 or something like that and I've had the best, juiciest steaks since then instead of having a pool of juice on the plate when serving. 

The other thing that I find remarkable is how fast the MBGE gets up to temp. I pulled out the platesetter and went from 350 to 800 in about 2 minutes. I can't get my LBGEs to do it nearly that fast on a reverse sear. I got a better sear on this tri tip from the MBGE than I do on the LBGE with the spider and a cast iron grate down by the fire. Maybe it's just luck but I have to say that my MBGE is my favorite egg to cook on. The versatility and temp control is fantastic. 

She made a comment after I bought my second egg, I made dinner one night on the eggs and she said "If you keep cooking like this for me, you can have as many eggs as you want!" I don't think she ever thought I would hold her to it!