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GRN96WS6

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  • Re: Smoked meatloaf

    GRN96WS6GRN96WS6
    I kind of maybe fell asleep....woops so I didn't pull it til it was 175 which is a little done, you should pull it at 160 from what I saw from others.
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  • 48hr Sous Vide Brisket

    GRN96WS6GRN96WS6
    I did a 48hr sous vide brisket @145 degrees then seared it 2 mins per side on the BGE at 600 degrees, the result made me happy, let 's hope the party patrons later feel the same.
    ·
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