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Steve M

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Everything posted by Steve M

  1. Those are really cool.
  2. Really nice job on those ribs. Nice photo too.
  3. Hard to tell from the graph but I would bet you were close enough not to make much of a difference. You will also see less of a stall cooking at 275 than at 225.
  4. That is close to the temperature I see coming out of the stall where the internal temps tend to increase. And for reheating it to eat, you only need to reheat so you can eat a hot meal. You've already done all the hard work. Time to enjoy it now.
  5. Can't beat that! Looks pretty incredible.
  6. You're off to a great start. One thing I've noticed on brisket, the better grade of beef, the more I look like a chef genius. More so than any other cut. I like the looks of that black tile.
  7. She's a beauty!
  8. That looks pretty awesome. I've never done a chuck roast like that but I would like to give it a shot.
  9. Nothing like going all in. Wowzer
  10. I love the custom touches.
  11. That's ok, I can bear the ...aw, never mind.
  12. You bearly missed him 😃
  13. Gorgeous
  14. Great looking brisket!
  15. That would work. I purchased an air tight container that holds a 1lb bag and keep it in the freezer. Probably about 3 years old at this point but still works just fine.
  16. Definitely call Dennis. He can help you fix it and figure out why it happened.
  17. Nice job on the chops!
  18. I was just looking at this recipe a couple days ago. I will have to try it.
  19. It was like very flavorful richer tasting chicken. I also ordered a couple of chickens from this farm so I'm anxious to compare them.
  20. Spinning a guinea chook Guinea Hen
  21. Love the chimichurri. Looks good.
  22. Steve M

    Wagyu Sirloin Cap

    That's why I do the reverse sear on the kk. Some other benefits as well. I like getting it medium rare all the way through and have difficulty doing that with the forward sear.
  23. Welcome to the forum Christine!
  24. The jury speaks....
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