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Charley

I roast ribeyes and tenderloins to 125* and tent to let temp rise. I just cooked a top sirloin

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Joined: Aug 15, 2007

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Posted to Thread #30663 at 12:34 am on Dec 17, 2018

roast of 8# sous vide using a temp of 131* (for 12 hours). It was truly sublime.


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