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Re: Filet Mignon
looks really good. For Easter, my son Sous Vide a whole beef tenderloin (well, enough for 4 x 2" filets) to 131, then seared on the Egg for a couple of minutes each side. Turned out really good!…1 · -
Re: SV came to the rescue; Easter fusion cooks
we SV'ed a beef tenderloin to ~130 for about 3 hrs. Sliced in 2" Filets then seared in butter on a CI flat griddle at ~450 in the Egg. EGGSELANT!!!! Served with a Porcini Vermouth sauce, ro…1 · -
Re: OT: Biscuits
We may never buy English Muffins again!!! ENGLISH MUFFINS 1 cup scalded milk (hot, almost to the point of boiling) 2 T sugar 1/2 tsp of salt 1/2 stick of butter (4 T) Scald milk and mix in the rest a…6 · -
Re: OT: Biscuits
MMMMMMmmmmmmmmm Biscuits with butter and real sorghum molasses or honey. Wife recently had a go at homemade english muffins that turned out GREAT.1 · -
Re: XL stoped burning lump during 2-2-1 baby back rib cook in the rain
you will find all eggs have a "natural" low temp. My XL always settles in at around 250-275. any lower and it chokes out.1 ·
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