Quote:
Originally Posted by TheMalcolmConnection
Anyone ever try the reverse sear? Did this one time and the steak came out perfect, BUT it took freaking forever. I'm a huge proponent of the wireless thermometer. When it hits 120, put it on the cutting board for 10 minutes and it's a nice medium/medium rare.
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If your into smoking meats and you don't use one...your quality control game is flawed.
Grilling I usually don't go through the hassle.
Also like to add on the Steak Game, after my meat has been chosen properly, salted/seasoned to perfection and then perfectly seared....I need it served on a pair of double d tits. Non starter if not.