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Re: Smoked then Sous Vide?
Update: I put the meat in sous vide right out of the egg around 11pm last night. Removed around noon (12-13 hrs at 165). Pulled perfectly tender and moist! Other than losing the bark from soaking in …1 · -
Re: SV then egged lamb
Looks amazing! I just bought that cut from Costco and it’s really solid.1 · -
Dry Aged Tomahawk
Dry aged beauty in the case.... had to try one! Worth the expense? I was going to find out. Reverse sear to 100 IT then cast iron to finish. A little chive butter while it rested. This was a differen…3 · -
Re: OT**The Unofficially Official Pizza Thread**OT
Tried a Detroit style pie in the wood fired oven. Would prob work well in the egg too- 500 degrees on the stone and oven temp. The dough is time consuming- maybe easier now that I’ve done it once. Re…9 · -
Heritage Pork Steaks
Special cut from the butcher today - inch and a half boneless shoulder pork steaks. On the egg at 275 indirect with cherry wood chunks. Seared on the gasser quickly when they hit 160 IT. Back on the …7 ·
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