Looks delicious. A couple points: 1) Please sharpen that knife You’re on the right path, but that isn’t quite reverse sear. Your indirect stage was too hot and too short. There should be no browning/caramelizing. With proper indirect/low-slow heating, no resting is needed after your sear. It’s already rested when the indirect stage is complete. But, you can’t argue with results and your results look delicious.
@tomatoskitchenАй бұрын
Thanks for the tip! I have to try this again next time! Practice practice = FULL stomach!
@Minecraftfan295127 күн бұрын
This is not the reverse method I have read extensively about. In a reverse, searing method, you preheat the meat in the oven at a low temperature (approximately 250°). Once you ate within 10° of your final desired internal temperature, you take it out of the oven and then sear over very high heat. The method illustrated here seems to be more of a traditional grilling technique.
@tomatoskitchen26 күн бұрын
Yeah I got my indirect stage too hot as pointed out by @herbiesnerd . I will try again next time and keep learning. More practice more food :D Thanks for your feedback @Minecraftfan2951 !