Testing my hose today that is rated for 180 psi at 70 degrees. No pressure, but melting point needs to be checked. 131-ish ribeye for 2 hours. Next will be Creme Brulee at 170 for a couple hours.
Ribeye was labeled Angus. $5 cheaper per pound than the Prime. Saw the Kobe (their label not mine), never even checked the price.
Been dry brining since midnight. Doing a pre-sear so that the post-sear will take no time at all to firm up what was established pre-sear. Little black pepper on the steak before it goes in the bag.

Ribeye was labeled Angus. $5 cheaper per pound than the Prime. Saw the Kobe (their label not mine), never even checked the price.


Comment