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would be nice if they also had one with thickness and weight? I just did a pork roast few days ago and thank god it turned out, 5 hours on 145 f. Turned out amazing. First thing I have done, bought one because of the thread I saw on here by you I believe?
http://s31.photobucket.com/user/svt...C-46A9-898A-9971007B1D87_zpsukgdhrqa.jpg.html
No bacon, no ribs, no chops, no pulled pork?I am not a fan of pork anything, but that looks fucking amazing
Looking at that pic, i can learn to like properly cooked pork
Really trying hard not to buy one... I don't even really eat meat... However I want one for chicken, fish etc.. Which one to buy?
i love that "mega fuck torch" is sticking the most.
i did strip steaks last night for the gf's sister & bro in law.
133*... it's nuts that you can tell the difference between 131* and 133* and 135*... im going to do a beef tenderloin roast tonight and will report back.
ill post pics of the tenderloin i do today.Please post more pics. Still not sure I need one of these
I also saw a video where the guy uses that reflective foil insulation and wraps the container and puts a piece over the top. Some people even use ping pong balls as an insulator I guess.
At first I saw some videos of the 24 and 48 hour roast cooks and the meat looked raw and bloody. But I guess it's similar to why low and slow smoked meat sometimes looks pink. It's not that it's raw, the myoglobin just wasn't obliterated by high heat so it stays red instead of brown. Totally safe to eat