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Re: sousvided a point,
Did you get permission to use sous vide as a verb? Burnt ends look awesome, the H2 not so much and you didn't post any pics of your eye socket to toe - trust all is OK.....1 · -
Re: What's Cookin'?
It is only 4:45PM here on the left coast, inside this cooler is a pork butt. Needs another 30 minutes until the pull. Like the Blue, never see that here. Legs look awesome!1 · -
Re: Mowed the lawn!
Life looks very very good, enjoy. Had the mower out between our very unusual snow falls last month, using it more as a vacuum than a mower, but it did feel good. Cool, just under 50ºF here today, rai…2 · -
Re: Sous Vide
This is the preferred way at my house. StLouis rack in the bath at 147º for about 18 hours then into the ice bath/fridge until ready to hit the 300ºF egg indirect. The chill will allow a smoke ring …1 · -
Re: How do you keep your steak warm when resting in reverse sear?
CI grid in the egg from the start is hot, even at the low reverse sear cook temps, it is exposed to the direct IR of the lump. As noted above, other than the rack under the resting steak, don't …1 ·
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