going4it

Is that the same guy Hopke pinned this summer? Sent from my iPhone using Tapatalk

Depends on what you want for tenderness. 135 for 36-48 hrs is more steak like 155 for 24-36 is fall apart tenderness. Sent from my iPhone using Tapatalk

Yes it does. The sous simplifies everything but the taste is out of this world. You won’t find juicier meat. Seems weird until you try it then you won’t go back. Steaks roasts loins all are amazing. Probably my fav is reheating a rack of ribs. Juicier and more tender, I add butter and a squirt of bbq seal it and freeze till ready. Sent from my iPhone using Tapatalk

Was delicious. Did a brown sugar rub after sousing it for 36 hrs. 3 hrs on the Webber. The sous kind of makes it fool proof which is nice with brisket Sent from my iPhone using Tapatalk

Which one would any team be getting? Last years Brayton was tough to watch, have to wonder if he didn’t heal up enough. Seems odd with the timing Sent from my iPhone using Tapatalk

Best one I’ve made yet. Sent from my iPhone using Tapatalk

50 hour bath done @135 Now ready for 3 hrs on the Webber Sent from my iPhone using Tapatalk

Here’s my brisket. Been in since 10 am Sunday. Probably go till noon tomorrow. Then ice bath followed by 3 hours on the Webber Sent from my iPhone using Tapatalk

I’ve had to switch from ribeye to New York because the mrs doesn’t like all the fat. Thank goodness she’s hot!! Sent from my iPhone using Tapatalk

Who was Zain’s other loss to as a true freshman? Sent from my iPhone using Tapatalk

The injury seemed to take a lot out of him. His gas tank was amazing before the injury and since he seems to gas by the end of the match. Sent from my iPhone using Tapatalk

I run the pork butt on the Traeger for 4-5 hours then wrap tight and put in a disposable tin pan and finish to 205 in the oven. Use a big pan cause you’d be surprised how much juice you get which then gets mixed once the meat is shredded. No bbq sauce needed. Sent from my iPhone using Tapatalk

Sous vide finished off with a charcoal grill. Juiciest meat you’ll ever have. Done steaks turkey breast’s brisket pork loin pork tenderloin to name a few. Sent from my iPhone using Tapatalk

Went to a different mat and now getting the spinning circle of death. Awesome Sent from my iPhone using Tapatalk

Love it. Haven’t had volume on ESPN u or ESPN the entire tourney. Really enjoy listening info to these two guys. Sent from my iPhone using Tapatalk