Quote:
Originally Posted by LoneStarMojo
I just don't think you can go wrong with either sear method. Try each and see what you think. I still like to go traditional and sear first. To each his/her own!
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I'm an old schooler myself, I let the color develop on it's own and cook indirect at around 325F. I don't reverse sear. However as Lone Star Mojo said, to each his own.
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-Tim
Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
[COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]
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