stuffed with pepper jack cheese

turkey soup in foodsaver bag

my friend's daughter

my Christmas card

I got some toast for you for Woosday.

it didn't turn out like i wanted, and i didn't submit it for the contest here. i didn't submit nuthin.

Great card, Rick. Hope you win with that one. Only thing that would have topped it off (no pun intended) would have been a star on top of the daisy wheel.

Cheers,

TRex

i was gonna photoshop one in... but i didn't. still might

Inspired by the OP I give you, the McFattie

Again, wonderful idea Rick, I make these a lot now. Sharp cheddar stuffed fattie, fresh grated parmesan-reggiano, sitting on a fried egg and a toasted english muffin.

There is a good reason there are no pictures. They were gone, fast!

Saturday night's steak:

Mike

Here is a flank steak from earlier in the week.

Funny you should ask - this was one of the few times that I actually checked the internal temperature rather than going by touch, just because I was curious.

I removed it at 121 internal and let rest under foil for 5 minutes - so probably something close to 125.

Cook time went like this: Rest steak at room temp for 1 hour. Sear at 650 for 90 seconds per side (I was in a hurry, didn't wait for the higher sear temps), rest on counter for 20 minutes (not under foil), back on Egg for about 6.5 minutes per side at 400. Remove and let rest (now under foil) for 5 minutes. This was cooked on the Mini. The roast period was longer than usual because of the lower searing temps.

Hope this helps,

great looking steak! for some reason, even though i do exactly what you jsut described, my steaks (usually a 1 to 1.5 inch thick NY strip) don't ever come out as red on the inside, even though the thermapen reads about 120 when i pull it. i really want my steak red in the middle, a little bit rarer than medium rare, and a little bit more done than rare. but it never turns out that way. instead, it's always a bit more done than i like, and hence, more tough...

maybe it's b/c i don't rest it long enough before eating it. i usually scarf it down about a minute or two after it's finished.