A reverse sear defeats the purpose of the sear (to help lock in the juices)
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Locking in the juices is a myth. https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-searing-steaks-seals-juices … We sear meat for the tasty Maillard reaction.
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Damn... you know you play with AR's too much when someone says "reverse sear" & "getting smoked out" and the first thing you think is what gun part are they talking about & why haven't I heard of this before... LOL! my bad!
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Reverse sear is the ONLY way to correctly cook a ribeye. Don’t try to Change My Mind
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Thanks for sharing this. I was dreading doing the traditional sear indoors for dinner tomorrow. Going to try the reverse sear instead.
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Agree. Ventilation is key
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Ever use a sous vide?
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Charcoal Grill is the only way we do steaks.
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Best way to bar-b-q chicken is to cook the chicken 95% in boiling water on the stove & then finish it on the flaming grill for 2 minutes, searing the outside.
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I just learned about this with a pork chop recipe. Didn't like it much. I may have just screwed it up though.
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Ever used a Traeger? I love mine, use it daily
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They cook inside. Like.... wo...eh....men who cant cook outside due to poor life decisions.
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This is why we follow! Offer real life changing advise, real journalism and political analysis.
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I just ripped the smoke detector off the ceiling. Stupid thing went off all the time for now reason.
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Butter? No thanks.
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Best prime rib on the planet reverse seared!!
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Important thread.