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8 years 8 months ago #346 by kinder
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Actually, I seemed to notice that for the same amount of time I normally cook a steak, the dry aged ones seemed to be less cooked or pink through the whole thickness.....rather than showing the edges cooking into the center, not sure why its like that but doesn't really matter, they were great. I will look into the thermapen for sure. I used to use one of those wireless thermometers for roasts but the cords pack it in after a while. As for the pics, ive tried posting pics under 150 but they don't go through, not sure why.

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8 years 8 months ago #347 by kinder
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8 years 8 months ago #349 by kinder
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8 years 8 months ago #351 by RRP
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Note to Kinder:

I received your email and have deleted that post for you. As a poster you can edit your own messages, but for security reasons deleting threads is only allowed at moderator level and above. I hope you understand.

RRP

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8 years 8 months ago #352 by kinder
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No problem, thanks RRP. Yes I am hooked on this method, and so is the wife. I have a feeling our next trip to Costco is going to include another big rib eye.

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