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Tenderloin
@Soul
Any guesses on reverse sear timing for 6kg?
Thinking about 4 & 1/2 hours at 120 for an internal temp around 49/50 (going for just shy of medium) then resting for 30 mins then 10 mins at bastard hot to crisp the outside so basically 5 hours and 15 mins allowing for messing around.
11 start time for a 4.30 eat (including plating etc)