HA, 128 degrees isn't boiling! Back to real grills. Throw those nicely loved Sous Vide steaks on a screaming hot 800+ degree Egg & all is well.
HA, 128 degrees isn't boiling! Back to real grills. Throw those nicely loved Sous Vide steaks on a screaming hot 800+ degree Egg & all is well.
Your cooking them too much. I'm a 124 degree guy.
Once my dry age steaks are ready next weekend they will def be cooked less than 128. Will be 44 days on the 6th
The pit boss will sear over an open flame. For the record. Or smoke. But i appreciate yalls commitment to babysitting a stick burner. Im not going to do it.
This. ^^^
I don't like a super strong smoke flavor, and my neighbor's stickburner does 'em too strong for me. I've made dozens of meals for dozens of folks with my pellet smoker and every scrap gets snarfed up. Even when I'm not happy with the result for one reason or another, my guests are always raving. Personally, I don't need or want to have to babysit it all day, I've got other things I can be doing, and do them. My new thermometer allows me to monitor temperatures of anything I stick a probe in from anywhere in the world in primetime live. Works for me, works for my guests.
It's like building my guns and coloring the rollmarks, or hydrodipping or Cerakoting them. It's for me, not you.
As for searing, I've got plenty of other methods to do that, and I don't typically do steaks on the pellet smoker...
This. ^^^
I don't like a super strong smoke flavor, and my neighbor's stickburner does 'em too strong for me. I've made dozens of meals for dozens of folks with my pellet smoker and every scrap gets snarfed up. Even when I'm not happy with the result for one reason or another, my guests are always raving. Personally, I don't need or want to have to babysit it all day, I've got other things I can be doing, and do them. My new thermometer allows me to monitor temperatures of anything I stick a probe in from anywhere in the world in primetime live. Works for me, works for my guests.
It's like building my guns and coloring the rollmarks, or hydrodipping or Cerakoting them. It's for me, not you.
As for searing, I've got plenty of other methods to do that, and I don't typically do steaks on the pellet smoker...
Snarled up because it was free.....yet I'm sure it was delicious
Snarled up because it was free.....yet I'm sure it was delicious
Yes, and elitists are elite.
1911s rule, Glocks suck.
Hammer-fired rules, strikers suck.
.45 is a man stopper, one-shot kill, 9mm is a pea shooter
Etc., etc.
No babysitting, I run the Flameboss 300 on my Egg. They work in stick burners also. Yes it's worth it, control it's all from my phone, because it's 2018!
https://www.flameboss.com/Flame_Boss_Products
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