Tjcoley

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Re: OT - Had a Freebie Lately?

Tjcoley

May 2016

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Why didn't I try Sous Vide before this

Tjcoley

May 2016

Finally took the plunge (pun intended) into Sous Vide. SRF center cut tenderloin, 90 minutes at 130 then CI skillet seared. Melt in your mouth perfection.

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Re: Kielbasa

Tjcoley

May 2016

I shoot for around 170 +/- 5 degrees. No guru, just barely open vents to keep temp 165-170. Lit in one place and stay ahead of the temp. You get to 165 pretty quickly, so start closing vents early. O…

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Re: OT - So you hit the Powerball tonight, all $348 million, what's one thing you never do again?

Tjcoley

May 2016

I would no longer wash my balls. I'd have a personal ball washer and she would be available 24/7

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Caveman steaks

Tjcoley

July 2014

My new 'go to' technique for steaks. Seared right on the hot coals, then finished raised direct. A ring of Kielbasa as an appetizer while the rib eyes rested.

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