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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-27-2013, 07:11 AM
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#1 |
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is One Chatty Farker
  
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Reverse Sear for Leg of Lamb
I have a leg of lamb and was thinking about trying a reverse sear on it. Has anyone ever tried this?
The Swine Spectator
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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09-27-2013, 07:23 AM
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#2 |
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somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Yes, it works/tastes great. I would recommend butterflying.
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09-27-2013, 09:50 AM
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#3 | |
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Babbling Farker
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Quote:
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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09-27-2013, 11:02 AM
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#4 |
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is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
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Sure does....you can really reverse sear almost anything from what I have found.
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