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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 06-18-2014, 10:49 PM   #46
THoey1963
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Join Date: 01-08-14
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Quote:
Originally Posted by Teleking View Post
That said, I would never have known of this product or price in the OP as I have no reason to search for it. Cheaper than a $500K tuna for sushi. On the up side you don't ruin the raw tuna on the grill.
Actually, didn't have to do any searching. Someone mentioned a while back how good their brisket quality was, I looked at their site, thought maybe someday, and signed up to be on their mailing list.
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Weber Smokey Mountain 22.5" - Weber Genesis S-330
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For info on any mods I have done to my WSM, please see this post.
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Old 06-19-2014, 04:35 AM   #47
Tyrone1Wils
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To cook this perfectly I'd say you would have to cook this Sous Vide style
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Old 06-19-2014, 04:41 AM   #48
kds9547
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To cook this perfectly I'd say you would have to cook this Sous Vide style
Super hot and fast. 3 minutes tops.
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Old 06-19-2014, 07:18 AM   #49
Cajun Ty
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I would do a reverse sear (Finney)
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Old 06-19-2014, 07:27 AM   #50
DaveAlvarado
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Originally Posted by srfshane View Post
Ultimately - everyone has certain things that they're willing to pay for to get "the best". I have friends with home audio equipment that costs more than my car, but I can't hear the difference. I have other friends that buy bottles of wine or bourbon that cost more than I spend to take my whole family out to a nice dinner. And I have friends with more money in BBQ equipment than I have in my kids' college savings. But that's OK - it's their choice, and they wanted the best.
Well said. You'd think there would be a better reception considering there are folks here buying your BBQ cuts for that extra edge to win. I mean if you want to talk about "wasteful" money (not that I agree), how about buying a $150 brisket that cost another $50 to get shipped to you, then paying $250 for the privilege of cooking it in a high-pressure situation in order to serve someone a single slice and a 1" cube off the point? But folks do it, because they're trying to serve the very best so they can win a little cash, a cheap trophy, and bragging rights (at least until next weekend).

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2 Thermapens (because of the speed differences in red and green)
I laughed at this one, well done sir.
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