Quote:
Originally Posted by mikeyis4dcats.
this was from last monday...been too busy to post. Cooked sous vide, should have let it go another hour or so, but we were running late.
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We got some t-bones and a loin roast(not e tenderloin) to take swimming. So far I have been low smoking, then a dunk, then oven broil or cast iron to do the end sear. I've been happy so far.