lol.... I guess your a glass half full kinda guy!!!

I have not.

MK ONE is top dog and i diden't feel like dumping 100+ just to say what we already know;)... PUNKem, Thanks for watching!

@@thegalleryBBQ I understand lol

Thanks buddy. Appreciate the support. And trust me. You'll love it!!!

db.... This giveaway is open for all!!! Cheers.

Right on my man. That thing gets the job done and is mighty quick enough!

Thanks bud for the support!

Cheers brother and thanks for hanging, watching and commenting. It all helps greatly!

ChefsTemp Finaltouch X10 Purchasing Link: www.chefstemp.com/product/finaltouchx10-meat-thermometer/ Code: gallerybbq Gets you 8.00 Off!

George. Follow that link and use the code for 8.00 off. Thanks-

Any time!

This one's over but stay tuned for more as i do it offen.

lol.....

You cheap? or Broke? If broke i can send you one...

@@thegalleryBBQ what an asshole. GFYS

Interesting...if you don't mind commenting on the following. What type grade beef (Like is it Choice etc) Thickness? Are you just grilling or doing something like a reverse sear etc. What cook method? Lastly, what temp are you pulling at and how long are you resting for what temp are you pulling at and resting.

@@Genessis001 Hey! So it was a 3# angus choice tri-tip that I reverse seared

@@lx2nv Word! Okay. Some ppl argue and say you don't need a rest when doing the RS method, but I still did. People also say, a steak/standing roast/chicken etc will only raise in temp by 5-10 degrees while resting and that's absolutely BULLSHIT! IMO, I mean no disrespect otherwise. I use all kinds of methods just to keep things different sometimes. Doing reverse sear though, definitely raises the temperature way more any other traditional method. I like to do a standing ribeye roast for Xmas/Eve, if I want that thing to hit @ mid rare on the low end ( 130ish), I pull @ 110-112. I've cooked 3IN Filets 😭🤢 doing reverse sear, pulled @ 112, rest for 10 minutes, then j doing a pan sear and basting for like 1min per side and it temped out at 135 perfect. I guess all I'm saying in general... I think maybe it's the method of reverse sear+ the aggressive carryover during resting that's messin it up for ya.

@@Genessis001 i tried the 110 methos, pull at 110 then sear til 125. Iit didnt work for me. I'd rather take it to 120 on smoke then it rests while grill heats for sear. Then 45-60 seconds a side. I'd rather it be 125 when I pull then 135. But Im on the more rare side of med rare ya know?

@@lx2nv Ya I feel on that. I just pull em, rest em, and then sear it. I don't take sear & take upto a certain temperature because the resting does that for me & the searing adds a few degrees but really is more for flavor. I ALWAYS err on the side of caution & prefer to use the lower end temps when it comes to the midrare shit .....once you hit 135, like literally seconds can change it to a different temp...it's nuts 🤷 130 is good ferrr meh! I ruined a whole roast one time 😒 I need a insta therm pen by tomorrow/Friday what do you recommend? Can't to the one everybody on here is recommending cause of time. Have to order via Amazon. Definitely don't want to spend $100, preferably like under 50...I feel if it's 70 dollars then really what's the point of not spending 30 more and getting the best. That's my POV.

Jon. Any problems. LMK and thanks for the support!

Thanks Buck!!!!