Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
A new era in cooking for me...
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="dennishoddy" data-source="post: 2984613" data-attributes="member: 5412"><p>Awesome! looking forward to the pics. I started down this road a couple weeks ago using an Ink Bird temperature controller and a crock pot. It holds the temp amazingly well. </p><p>I did ribeyes as well. The recipe calling for 2-4 hours(rare to well done) if I remember right in the cooker, then searing over high heat like your going to do. </p><p>Well, here is where I ran into issues. If 2-4 is good, 6-8 should be better. </p><p>Nope. It basically turned the ribeye into a mush texture that could be eaten like a can of tuna. Not quite that actually, but the consistency of the meat was not good. </p><p>Its a learning process for sure.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 2984613, member: 5412"] Awesome! looking forward to the pics. I started down this road a couple weeks ago using an Ink Bird temperature controller and a crock pot. It holds the temp amazingly well. I did ribeyes as well. The recipe calling for 2-4 hours(rare to well done) if I remember right in the cooker, then searing over high heat like your going to do. Well, here is where I ran into issues. If 2-4 is good, 6-8 should be better. Nope. It basically turned the ribeye into a mush texture that could be eaten like a can of tuna. Not quite that actually, but the consistency of the meat was not good. Its a learning process for sure. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
A new era in cooking for me...
Search titles only
By:
Top
Bottom