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Old 03-07-2014, 06:23 PM   #10
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Join Date: 02-02-14
Location: Black Mountain, NC

Originally Posted by Moose View Post
I did a full tutorial on the reverse sear HERE. I also reverse sear chops and boneless legs marinated in something similar as you describe, but usually use rosemary.

I'm guessing the rib meat requires an entirely different approach.

Hey Moose,
First, I want to apologize for having eaten many of your cousins, over the years.
Second, I tried your link and it didn't work. I would love to read your tutorial on reverse searing lamb. Is there another way I can access it?
"Everything that rises must converge."
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Thanks from:--->