one hour and 10 min into the cook. Meat IT at start was 40*F and is now 64*F.
I am trying to decide what I will have for desert tonight. Vanilla Bean ice cream, Butter Pecan ice cream, or Peppermint ice cream with hot fudge. I made all three and am leaning towards the Peppermint. Oh I also made the hot fudge which was an interesting experience as it was my first time and an unknown recipe. Everyone says I nailed it though.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Well executed project my friend! I'm not sure if I should move to GA to live next door to you, or NC to live next to Pit Boss. Maybe you all should just hike it on up to MI.
Tell the women to eat with their mouths not their eyes. I said that to my mom last week when I had my folks over for steaks. She gave me that mom look, lol. She likes "a little pink, not too much" (medium to med well). She got medium rare. She did say she loved it though. Thankfully my wife is on board with medium rare.
Last edited by Huskee; December 25, 2014, 09:22 PM.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
Barry, that's a good lookin' roast. I cooked my like I wanted it and let the step-daughter throw her slices under the broiler. Though to her credit, her taste range is starting to lean pinker
Barry, that's a good lookin' roast. I cooked my like I wanted it and let the step-daughter throw her slices under the broiler. Though to her credit, her taste range is starting to lean pinker
We fight the good fight against over cooked steak... One steak at a time. Keep it up TB!
Oh btw Barry I bought the DW a 10 piece set of All clad d5 cookware for Xmas. How are you liking your so far?
Initial impression, They are great. The D5 is much more sensitive to heat meaning a lower heat provides the same results on the D5 that a higher heat did on the old 3 ply. I am liking the curves on the sides and edges also. Overall I think I made the correct decision. I hope you'll enjoy your and get as much enjoyment out of them that I am.
You done good. Nice cook Sir!
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