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Re: 1st Time Sirloin Cap
Nice cook. I need to do a sirloin cap. One thought on the chewyness might be the direction of the cut. Looks from the picture like you cut with the grain rather then across. I will let the experts we…2 · -
Re: The Sous Vide to BGE Combo Never Fails
Sounds awesome. What is the purpose of the cooling in the fridge? Does it stop the cooking, or just give you the flexibility to wait? Thanks!1 · -
Re: Sunday Pizza
Nice Job. Love the Icee.1 · -
Re: My New Egg Station!
What happened to all the stickers? Looks awesome even without them!1 · -
Reverse Sear Ribeye
Had a 2 inch thick ribeye that I roasted really slow (indirect) at about for over an hour. Got it to 120F, pulled it and opened up the vents. I had the spider and small cast iron grid already in plac…2 ·
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