Thread: The BBQ & Grilling Thread
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      08-19-2015, 12:11 PM   #128
M.A.R.C.
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Quote:
Originally Posted by daixloxbmw View Post
Two ribeyes I recently made. Sous vide at 128* for an hour then seared with a torch. Medium rare in the middle with minimal gray band.
That's awesome!

What sous vide apparatus are you using?
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