Thick Rib Eye Cooking
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Uploader Comments (CookinWithSurfinSapo)
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All Comments (24)
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why is it dark greenish in the middle ??
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do not see many juices on the plate
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No offense bro but you sound stoned...bet u enjoyed those steaks with the munchies hey champ
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I think you get much better penetration of the smoke with the reverse sear. I tried it with a tri-tip on the kamado last night...absolutely perfect.
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Very nice!!
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Need one of those Ribeyes and a beer and I'm good to go... Great video Sapo Sapo!
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Once you go reverse, you never go back...I mean forward. You know what I mean. You could have finished them on the infrared.
Good show Sapo.
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sapo what is that music? its great.
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Hey SS!
I noticed you didn't use a meat thermometer? I saw in one of your vid's that you had used the ICook thermometer (i think that was the brand name). For me it is kinda pricey but I was wondering if you have used other types and what your experiences with them were. Can you give any info on wireless meat thermometers?
I enjoy your vid's and have used alot of your receipes and techniques.
Thanks in advance and keep those great vid's coming!
redfish1286 6 months ago
@redfish1286 I had a different brand wireless cooking thermometer before... It was a Maverick Redi-Chek Remote Wireless Cooking Thermometer - ET71OS See if you like it...
CookinWithSurfinSapo 6 months ago