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Unread 06-26-2012, 05:29 PM   #8
Gore
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Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
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Don't forget prime rib.



(smoked at 225* to IT around 120-125*, rested 20 minutes, then seared)

Here are a few of my favorite links on reverse sear:

http://www.seriouseats.com/2009/12/t...prime-rib.html

http://www.seriouseats.com/2010/12/w...m_medium=email

You can read about the juicy advantage.
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Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
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