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The Water Cooler
General Discussion
Anyone cook Sous Vide style?
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<blockquote data-quote="Shadowrider" data-source="post: 3359996" data-attributes="member: 3099"><p>Same here. I was always getting them too done at first, especially with center cut pork chops. I found that my BGE needs to be at least 500 degrees at an absolute minimum, kinda depending on how low my lump has gotten (coals closer to the grill is better). Also that it helps to pull them from the water bath, dry them by patting with paper towels and letting them cool off some while the grill is coming up to temp.</p></blockquote><p></p>
[QUOTE="Shadowrider, post: 3359996, member: 3099"] Same here. I was always getting them too done at first, especially with center cut pork chops. I found that my BGE needs to be at least 500 degrees at an absolute minimum, kinda depending on how low my lump has gotten (coals closer to the grill is better). Also that it helps to pull them from the water bath, dry them by patting with paper towels and letting them cool off some while the grill is coming up to temp. [/QUOTE]
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The Water Cooler
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Anyone cook Sous Vide style?
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