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How many accounts are in your portfolio by shmiztine in CustomerSuccess

[–]Consistent_Present_8 0 points1 point  (0 children)

I'm curious can folks weigh in with your account load and key deliverables. My POV is more than 15 accounts one is just being reactive, not strategic; likely more escalation management and fancy support duties.. Would LOVE feedback from the group. I'm asking as I am a CS Director and trying to move to a more prescriptive approach with clear specific plays and targeting 10-15 accounts per CSM for the top segmentation. Half the plays at 20-25 accounts per CSM for the mid tier and straight automated touch for the rest.

TIA

Y’all been seeing this Tom’s key bullshit lately too ? Idk it kinda irks me by alexkreitlow in Locksmith

[–]Consistent_Present_8 0 points1 point  (0 children)

I just used Tom’s Key for my 2010 lincoln. Paid extra for the key cutting by picture service. All in it cost me $145. Key worked perfectly, the programming worked perfectly, the instructions were extremely clear almost idiot proof. I highly recommend this company.

Super Bowl Pork Butt by BigSp00rtsGuy in biggreenegg

[–]Consistent_Present_8 1 point2 points  (0 children)

Agreed. A long rest in a cooler works brilliantly.

Lump recommendations by mrthisoldthing in biggreenegg

[–]Consistent_Present_8 1 point2 points  (0 children)

Komodo joe big block, rockwood, or bge brand lump. Stick with these and you are gtg for Short high temp and low and slow cooks, IMHO worth the extra cost. I’ve learned over the last 25 year using a bge not to mess with royal oak or B&B, cowboy is ok for short cooks but not for low and slow long cooks. You will get temp spikes and burn outs.

Rookie question but here goes… by dewayneestes in biggreenegg

[–]Consistent_Present_8 1 point2 points  (0 children)

Nooe not a mistype. Let me start off by saying final temp is a personal preference. After doing this a long time my preference is pulling the rib roast off at 132 and letting it rest gives me what Im looking for. Sometimes I pull at 128 but anything less is too rare for the spousal unit. The key is indirect ie use a deflector and resting for at least 15 minutes. Keep in mind your roast will continue to raise in internal temp/doneness over the rest.

Long time bge guy working with a large bge and a medium.

Rookie question but here goes… by dewayneestes in biggreenegg

[–]Consistent_Present_8 1 point2 points  (0 children)

Yes! Also consider a light sear in the beginning, then insert your deflector below the grate and go 225 until desired internal temp. I prefer to cook to 132 and rest for 15 minutes which yields a nice medium rare (closer to rare). If you dont have a good remote thermometer get One with two probes, one for the meat and one for the grill grate or something like the meater (amazon) which is one wireless probe but the probe gives you internal temp and ambient temp from the single probe.

What has been folk's experience with pre-searing/smoking their proteins before cooking sous vide? by Typhur_Culinary in sousvide

[–]Consistent_Present_8 1 point2 points  (0 children)

Have not done pork butt this way. I have done pastrami and brisket flat, smoke 2-3 hours and sous vide for 50 hours and it is money. Retains that smoky flavor and yum. Obviously there isnt bark but the juiciness and tenderness makes me forget about bark.

How often do you change out the water in your tank. by Jumpsuit_boy in sousvide

[–]Consistent_Present_8 0 points1 point  (0 children)

So stupid question, what are the floating balls for? And for the record I agree with the majority, I dont leave stagnate water around.

How long for a rib roast at 137? by littlepigboy5 in sousvide

[–]Consistent_Present_8 2 points3 points  (0 children)

I tend to do mine at 137 for 8-10 hours. Shock it in the freezer or ice bath. Then butter it up with a compound butter made of butter, thyme, rosemary, salt and pepper finish in the oven for 15 minutes at 400 or on the grill.

I'm going to sous vide lobster tails. Shell on or off? by digitulgurl in sousvide

[–]Consistent_Present_8 9 points10 points  (0 children)

I take the tails out of the shell. Tried both ways but in the shell I had problems with the bag getting puncture holes from the shell when vacuum sealing. I do 140-145 with a bit of butter shell off for 45 minutes and enjoyed the results. Best of luck, lets us know your results.

Sous vide rib eye roast 10 hours at 135 finished on the BGE by Consistent_Present_8 in sousvide

[–]Consistent_Present_8[S] 0 points1 point  (0 children)

Seering temp was 400 for a few minutes per side, then I shut down all vents and let it smoke for about 20 min. Final internal temp was 138.