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How far in advance did you make the sauce?
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It is criminal that those arent on the cover of a gourmet magazine. Wow
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EggDan said:Are you kidding me right now? That looks amazing. What did those cost per pound? Goodness gracious.
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Sweet100s said:How far in advance did you make the sauce?
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I've clicked this a dozen times just to look at the raw steaks -- they are gorgeous. I never knew that filets could have that kind of marbling. Just got (and cooked) some SRF filets that also were well marbled. Not quite like these, but the ate every bit as good as they looked.It's a 302 thing . . .
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i would eat that!
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Fantastic result. Can I please ask when they were pulled (inner temp.); where they were smoked at in the dome on the MM (set-up); your direct sear (flip) times and set-up for the sear? Not sure if that is a little rare for me but I'm guessing that it's close enough and probably spot on for what we would like.
One more question: Do you believe that these tiny cookers (especially the MM) are much more sensitive to setup levels and materials used in such a short 'stack' not to mention smaller volume? -
Eggzellent said:Fantastic result. Can I please ask when they were pulled (inner temp.); where they were smoked at in the dome on the MM (set-up); your direct sear (flip) times and set-up for the sear? Not sure if that is a little rare for me but I'm guessing that it's close enough and probably spot on for what we would like.
One more question: Do you believe that these tiny cookers (especially the MM) are much more sensitive to setup levels and materials used in such a short 'stack' not to mention smaller volume?
Yes, loading a MM is similar to the game Tetris. -
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Craig, would you share the thickness of the fillet as well as the smoke and sear times and temps? Thank you.
Bronxville, New York. XLBGE, MBGE -
Suddenly I'm hungry for steak!
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Awesome work, Craig! They look amazing!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
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Good luck finding a better steak at a high end steakhouse
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Big_Green_Craig said:THEBuckeye said:Is "temped" a new word?
Well played, @BigGreenCraig
At least they're clean.New Albany, Ohio -
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