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Chuck / Top Blade Steaks 28h @ 132F - dry AND chewy!?
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10
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9637
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January 2, 2021
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Maple Leaf Corned beef
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3
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4496
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April 8, 2018
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64oz Tomahawk Ribeye
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4
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3627
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May 2, 2017
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A Steak Question
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11
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3882
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January 14, 2017
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Roast Beef 4kg Cooking Time and temp
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2
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8235
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December 17, 2016
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Strip loin roast time & temp question
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3
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17592
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December 12, 2016
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Ribeye Piece - 27,8oz
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7
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3109
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November 18, 2016
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My Sirloin Steak Experience
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6
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3881
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November 14, 2016
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Amazing dry aged new York strip aged 90
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3
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2983
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October 20, 2016
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Cooking multiple Steaks
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6
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11228
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April 26, 2016
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Enhance flavor of my ribeye
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7
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3004
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April 18, 2016
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First Bottom Round Roast
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6
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12872
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March 25, 2016
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I cooked a chicken breast and a steak at the same time for 1 ½ hours at 150f my chicken is slightly
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5
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5972
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March 22, 2016
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Dry Steak
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11
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6820
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March 4, 2016
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Cooking steaks with fat
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19
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14402
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February 28, 2016
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Big ribeyes and homemade Strawberry soda cocktail Sous Vide Anova style
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2
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2267
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January 16, 2016
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Question on a 12hr cooking time and when to start
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3
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2074
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October 19, 2015
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Question about multiple Anova tubs and steaks
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3
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2174
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September 4, 2015
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Wagyu recommendations?
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1
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2202
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June 29, 2015
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Sous vide w/Worcestershire sauce
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4
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7622
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June 27, 2015
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Odd Steak Color
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6
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2676
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June 27, 2015
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Hanger Steak
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1
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2013
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April 19, 2015
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Inconsistent results when cooking ribeyes
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5
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3200
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March 30, 2015
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Simple Surf n' Turf
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7
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4343
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March 27, 2015
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How long for medium rare 2 pound roast beef and evaporation?
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3
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3220
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February 24, 2015
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Steak bites?
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1
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1799
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December 17, 2014
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