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jak7028

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  • Re: FTC?

    jak7028jak7028
    I am the the group that is indifferent on resting meat FTC if you are ready to eat. Usually, just let the meat cool down a little on the counter still wrapped in foil or butcher paper, then slice or …
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  • Re: SV + Egg = great Tri-Tip

    jak7028jak7028
    WOW, that looks good! Each post like this makes me closer to pulling the trigger on getting an SV setup.
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  • Re: ice in the 30 ounce yeti

    jak7028jak7028
    I have the same problem. Usually the ice melts down and you just keep drinking until it is empty. With the yeti, you drink all the tea fast and then the ice just sits there and doesn't hardly m…
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  • Re: How Many Pounds?

    jak7028jak7028
    I would expect more loss than that. Probably use as high as 50% on a bone-in butt. You want to error on the side of caution. Nothing wrong with leftovers, but you don't want hungry people with e…
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  • Re: How do you drop temp quickly?

    jak7028jak7028
    If you want to use those temperatures, I prefer to do the opposite with chicken - cook slow at 250 or so until 5-10 degrees short of desired internal food temp. Remove from grill, open up the vents, …
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