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Unread 12-28-2012, 10:08 PM   #58
PatioDaddio
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Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
Originally Posted by Vision View Post
If you have a piece of meat where one end is anywhere from 6" to 18" closer to the fire than the other, how can it cook evenly?
Go watch their tri-tip video and pay particular attention to close to the end where Noah slices the meat. He starts at the thin end and it's bumper-to-bumper perfectly medium-rare.

That's not fancy camera work or editing trickery. I get the same results at home every single time.

John
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