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The New "What did you do with your Z today" (with off topic replies) XXXI

Originally Posted by madwi I love the thing. I’m really happy with it. Makes the best of everything I’ve tried in it. It’s also the go to method for any

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Old 01-12-2019, 05:50 PM   #3916 (permalink)
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I love the thing.

I’m really happy with it. Makes the best of everything I’ve tried in it.

It’s also the go to method for any high dollar cut of meat cuz you can guarantee results every time.
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Old 01-12-2019, 05:51 PM   #3917 (permalink)
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First batch. 6 hrs in the bath water. Looks like I need to adjust the broiler time as it burnt the rub a little. This is the first use on the broiler setting with this stove. I still bet they eat.

In follow-up, they’re awesome!
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Old 01-12-2019, 05:53 PM   #3918 (permalink)
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I’m really happy with it. Makes the best of everything I’ve tried in it.

It’s also the go to method for any high dollar cut of meat cuz you can guarantee results every time.

The most awesome thing about it is you can buy the shittiest cut of meat and it makes it tender and tasty.
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Old 01-12-2019, 05:54 PM   #3919 (permalink)
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The most awesome thing about it is you can buy the shittiest cut of meat and it makes it tender and tasty.
Top round tonight was absolutely tender, I cut it a bit thicker than normal for a sandwich but it was just fine.
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Old 01-12-2019, 05:55 PM   #3920 (permalink)
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The Colts need to wave the white flag they’re done.
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Old 01-12-2019, 05:56 PM   #3921 (permalink)
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There turned out to be about half a cereal bowl full of juice from cooking so I used that with a bit of beef broth that I had made a while back and froze. Turned out ok.
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Old 01-12-2019, 06:04 PM   #3922 (permalink)
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There turned out to be about half a cereal bowl full of juice from cooking so I used that with a bit of beef broth that I had made a while back and froze. Turned out ok.

The best part of the ribs is going to be tomorrow when eating cold ones out of the frig!
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Old 01-12-2019, 06:18 PM   #3923 (permalink)
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Andrew isn’t having much “Luck” in the pocket
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Old 01-12-2019, 06:41 PM   #3924 (permalink)
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Steaky perfection. How long does it take to please your meat?
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Old 01-12-2019, 06:41 PM   #3925 (permalink)
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Andrew isn’t having much “Luck” in the pocket
How many batted balls did he throw?
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Old 01-12-2019, 06:42 PM   #3926 (permalink)
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The Colts are done for the season.
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Old 01-12-2019, 06:46 PM   #3927 (permalink)
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10ft of 3" brake hose, 4"to 3" reducers, 3" flanges.
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Old 01-12-2019, 06:54 PM   #3928 (permalink)
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Steaky perfection. How long does it take to please your meat?
top round went 7 hours. Was perfect. we've done thick ribeyes steaks in about 3.
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Old 01-12-2019, 07:03 PM   #3929 (permalink)
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top round went 7 hours. Was perfect. we've done thick ribeyes steaks in about 3.


I do 1” steaks at 3hr. 1 1/2” I typically go 4.5-5 hrs. Always at 130*F. Ribs were 165*F between 6-8 hrs. The 8 hr ones were definitely more tender and the fat had rendered more.
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Old 01-12-2019, 07:12 PM   #3930 (permalink)
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Well...............we got about 2" of snow on the ground and the quads are out playing in it. Just had one go pass the house at about 80 mph.
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