« on: June 07, 2014, 02:53:28 PM »
Thanks for the info.
I'll start off with a recommendation I tried this morning for breakfast. I reheated the medium rare standing rib roast I did yesterday in the SV at the temp I originally SV'ed it at. The results were great, the meat stayed the same consistent medium rare as it was on the original SV cook.
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Laissez Les Bon Temps Rouler
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Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)