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01-13-2016, 02:43 PM	#11
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,622 Trading: (47)	Re: Sous vide Going to do a rib eye today. Plan to use a very good (commercial) rub which I will remove before the sear. I plan to sear in cast iron with a minimal amount of oil to keep the mess as small as I can. __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx

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