LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
I too agree with all of the posts. Several times I've SV'd at 134 for 12 hours and done a 1-2 minute per side sear. This way ends up very pink but not red--my Family doesn't care for rare but likes med-med rare. Cutting across grain is necessary but can sometimes be tricky. I buy mine at my local Super Value--"choice" is all I can get here. Keep at it and you will fine!
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