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  1. #17451
    Veteran wolfgang's Avatar
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    Quote Originally Posted by trigg View Post
    Getting married in three weeks, getting close now!
    When is the RZ bucks night?

  2. #17452
    übermensch showdownhero's Avatar
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    Quote Originally Posted by wolfgang View Post
    Even if he was considered a threat or worthy of closer observation. WTF could they have done to stop this?

    Strip him of his drivers license? Ban him from owning knives?
    obviously they need to re-evaluate who poses "a threat to the national security environment", don't you think?
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  3. #17453
    #FlyEaglesFly sblack's Avatar
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    Quote Originally Posted by Fools Gold View Post
    Haven't tried that yet, all about the reverse sear method over good red gum.
    It's the same process in theory. Reverse Sear just infuses more flavour from the smoke/charcoal.

    Sous Vide is great for really big cuts though which reverse sear wouldnt be able to handle
    TTP

  4. #17454
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    Quote Originally Posted by Rumblah View Post
    Trolley guy is the real mvp.




    Sent from my iPhone using Tapatalk

  5. #17455
    Veteran Narkee's Avatar
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    Quote Originally Posted by sblack View Post
    It's the same process in theory. Reverse Sear just infuses more flavour from the smoke/charcoal.

    Sous Vide is great for really big cuts though which reverse sear wouldnt be able to handle
    Why wouldn’t reverse sear be able to handle big cuts?

  6. #17456
    #FlyEaglesFly sblack's Avatar
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    Quote Originally Posted by Narkee View Post
    Why wouldn’t reverse sear be able to handle big cuts?
    I just feel more confident in the regulation and circulation of sous vide handling thicker (I'm talking porterhouse/t bone). I know you can reverse dear them but I think you get more consistently great results with sous vide ... Which you'd probably expect tbh being much more controlled.

    Nothing beats infusing the rawness of charcoal though into a meat.
    TTP

  7. #17457
    Veteran yeah_nah's Avatar
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    Sous vide delivers precision reverse sear can't. Precision is the reason to sous vide, if you don't really care too much then wouldn't bother. Obviously other benefits but yeh

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    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  8. #17458
    Veteran Narkee's Avatar
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    You still need to to sear with sous vide. How does it offer any more precision? That would be the only part of the process I could see variation between the two methods.

  9. #17459
    #FlyEaglesFly sblack's Avatar
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    Quote Originally Posted by Narkee View Post
    You still need to to sear with sous vide. How does it offer any more precision? That would be the only part of the process I could see variation between the two methods.
    Need to sear with both methods. The precision comes with the absolute control of the water temp with constant water circulation. You can't have that precision with smoke as you might need to adjust your vents to maintain/lift temps. Plus you don't know exactly how the heat is being distributed in your chamber.
    TTP

  10. #17460
    Elite LC's Avatar
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    Started challenging myself to get the cheapest lunch possible each day.

    99c McDonalds cheeseburgers, and then booking a meeting room on another floor, and taking a six pack of the free Friday night drinks beers up there is doing the job.

  11. #17461
    Veteran thisisdaryl's Avatar
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    Collingwood Magpies Arsenal


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  12. #17462
    Veteran Narkee's Avatar
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    Quote Originally Posted by sblack View Post
    Need to sear with both methods. The precision comes with the absolute control of the water temp with constant water circulation. You can't have that precision with smoke as you might need to adjust your vents to maintain/lift temps. Plus you don't know exactly how the heat is being distributed in your chamber.
    Yeah that makes sense. Cheers.

    About time you taught me something.

  13. #17463
    übermensch showdownhero's Avatar
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    Quote Originally Posted by sblack View Post
    Need to sear with both methods. The precision comes with the absolute control of the water temp with constant water circulation. You can't have that precision with smoke as you might need to adjust your vents to maintain/lift temps. Plus you don't know exactly how the heat is being distributed in your chamber.
    You can get pretty good precision in a conventional oven
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  14. #17464
    Veteran yeah_nah's Avatar
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    But its heating above desired internal temperature so prone to error with timing

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    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  15. #17465
    Ohh ok lol rossi's Avatar
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    Quote Originally Posted by yeah_nah View Post
    But its heating above desired internal temperature so prone to error with timing

    Sent from my Moto G (5S) using Tapatalk
    That's what internal thermometers are for. I have one the links to my phone and gives live temp and graphs.

    Been looking at getting a sous vide but haven't got around to it yet. For now oven then sear on cast iron works pretty well.

    Also hoping to get a weber for crimbo

  16. #17466
    Veteran wolfgang's Avatar
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    That reminds me. I want to get my parents a good probe thermometer for christmas.

    any advice on good models/brands?

  17. #17467
    #FlyEaglesFly sblack's Avatar
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    Quote Originally Posted by rossi View Post
    That's what internal thermometers are for. I have one the links to my phone and gives live temp and graphs.

    Been looking at getting a sous vide but haven't got around to it yet. For now oven then sear on cast iron works pretty well.

    Also hoping to get a weber for crimbo
    The Anova (best brand around) is 40% off atm. Was 215 down to $135 shipped. Wifi connectivity so can control it from anywhere. Can get bluetooth for a bit cheaper
    TTP

  18. #17468
    #FlyEaglesFly sblack's Avatar
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    Quote Originally Posted by wolfgang View Post
    That reminds me. I want to get my parents a good probe thermometer for christmas.

    any advice on good models/brands?
    Narkee and myself use Maverick for our smokers (unless he has changed). Bluetooth so can monitor temps from a decent range away. They are wired probes though

    Also seen great things with Meater (completely wireless).

    Maverick has a range of models so would have to read up. I use the 735. Comes with 2 probes and can purchase more for up to 4.

    Meater has 2 models I think, but both are very similar.
    TTP

  19. #17469
    Ohh ok lol rossi's Avatar
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    Random Thoughts Part VI: Return of the Rolling Zone

    I use the inkbird 2 probe one. I think they're about 40 dollarydoos on ebay. Been pretty good so far but I wish the app could save previous cook history and let you add notes.

  20. #17470
    Veteran yeah_nah's Avatar
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    Finally got a new phone. Old one was completely fucked hence why my activity level has been down.

    Also just got back from nz work trip. Only one day free in Auckland so went to waiheke island. So sick, would recommend (weather was a perfect 23 and sunny)

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    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  21. #17471
    Veteran Fools Gold's Avatar
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    Quote Originally Posted by rossi View Post

    Also hoping to get a weber for crimbo
    You wont look back. I got an AH code (2014) for my birthday a few years back, then once I got into it a bit more hardcore I managed to pick up a mint condition M code (1990) of FB Marketplace for only $50. Woman could have absolutely stooged me over because she reckons she got about 40 people hit her up to buy it including people offering $200 for it.

    So I generally do charcoal cooks in my M code and Heat Bead roasts in my AH. My brother (whose a carpenter) knocked us both up some jarrah tables that fit the curve of the kettle, they're absolutely wild I'll take a photo tonight. He's into it way more than me though, think he's got about 5 webers. Smokey Joe and Go Anywhere ones + 3 kettles
    We demand an investigation into the replacement of referee Rafshan Irmatov and his departure at a difficult time in such an important match. We ask for an examination of the grassland that was not suitable for the Syrian team, while Australian players seem to be wearing shoes that cling to the long grass, so we saw Syrian players fall during the game, while Australia's players are steady.

  22. #17472
    Veteran yeah_nah's Avatar
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    Do we have a food or cooking thread? Couldn't find one but swear we did

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    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  23. #17473
    God James Pattinson's Avatar
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    Quote Originally Posted by yeah_nah View Post
    Do we have a food or cooking thread? Couldn't find one but swear we did

    Sent from my SM-G955F using Tapatalk
    There's probably a thread for cooking meth, but not food.
    Fernando Torres, Liverpool's Number 9

  24. #17474
    übermensch showdownhero's Avatar
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    Quote Originally Posted by James Pattinson View Post
    There's probably a thread for cooking meth, but not food.
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  25. #17475
    God James Pattinson's Avatar
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    Quote Originally Posted by showdownhero View Post
    I expected better from you.
    You're the reason I came back to post here.
    Fernando Torres, Liverpool's Number 9

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