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What are you Grilling now?


Edwood
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I did sous vide picanha for the first time today. A simple rub of spices, smoked salt and olive oil, then cooked in the bath at 133F for 6 hours. The 'grill' part comes from very briefly finishing on the pellet grill, just one minutes a side, with the flame box open and the temp at the absolute highest I could get it, about 700F! Served with fresh chimichurri, I was in meat heaven.

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