Thread: Friday's dinner
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Old 08-25-2013, 03:37 PM   #13
On the road to being a farker
Join Date: 06-18-13
Location: Denver, CO

Originally Posted by aawa View Post
I wanted to get more of a sear crust on it than you get with a reverse sear because I was slicing it thin.

Now for steaks like ribeye and ny strips, i reverse sear them since I like my pieces thicker.

Thanks for the explanation brotha aawa - I'm forever learning from you
Mini WSM w/SJG, 22.5" OTS, Smokey Joe Silver, Weber Q220 (the fiancée's)
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