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I always go against the grain. I was always taught that this will make it more tender as the fibers are smaller pieces this way. Never tried doing it with the grain. May have to give it a go. For Science.
You can borrow one of mine if needed Adam.
This may be my next one https://amzn.to/43jG15h
I really want this one for the fuel efficiency but don't like the price. https://amzn.to/4m10STq
I have had one from @Inkbirdbbq for years and it has worked well. I know some have Anova.
Here is one of the ones I have https://amzn.to/436EmAV
If you wanted Anova id go with https://amzn.to/4m2anlk
I have had this slicer for about 2 months now and sliced up a ton of stuff.
If you are looking for a slicer this is a nice little unit especially at the price point. Click the link below to check it out.
https://s.vevor.com/bfRDpd
Discount code: VEV5OFF 5% discount code for all vevor product
Sounds like an issue with your burners. Even cheap gassers get to 600ish degrees. I'd inspect your burners. See what the color of your flame is and does it get bigger and smaller with the controls. Could be a regulator issue.
I like a hot bed of coals in the Weber for high heat stuff
Great job all. Good luck.
1) NY Strip seared on the vortex, finished on the kettle. Baby Yukon Gold mashed potatoes and some green stuff.
2) Porterhouse
3) Grilled ribeye steak with fresh chimichurri and herbed compound butter. Served with roasted asparagus caprese (asparagus, mozzarella...
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