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Registered
Join Date: Mar 2003
Location: Charlottesville Va
Posts: 5,962
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All the time. Did rack of lamb last night, have 72 hr short ribs going now. Ideal for thick steaks, duck breast, etc. Pretty much anything you want done perfectly to temp edge to edge. Finish with a rub of something (used dijon and ground chili's for the lamb, with fresh mint) and a quick sear. Delightful.
Awesome for changing the texture of tough meat as well, see the aforementioned short ribs.
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Greg Lepore
85 Targa
05 Ducati 749s (wrecked, stupidly)
2000 K1200rs (gone, due to above)
05 ST3s (unfinished business)
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