TheFury
Knows what a fatty is.
This 2.5lb cut from the rib end of the loin spoke to me what with its handsome marbling and all. Picked it out and reverse seared it last night.
Kosher salt + pepper, left it in the fridge for about 4 hours, then set it in my Summit Charcoal at 250 with some hickory wood. Note that the charcoal basket on the left is unlit. That was just extra fuel for the sear later on.
An hour and a half later it was reading 140 internal with some beautiful color
Seared 30 seconds on each side over pure nuclear hellfire. When I took the grate off my chimney afterwards it was glowing red hot [emoji23]
Resting and ready to cut
Very low fidelity money shot but I was in a hurry to eat this thing. And boy was it good. The salt and smoke did all the work here.
Kosher salt + pepper, left it in the fridge for about 4 hours, then set it in my Summit Charcoal at 250 with some hickory wood. Note that the charcoal basket on the left is unlit. That was just extra fuel for the sear later on.
An hour and a half later it was reading 140 internal with some beautiful color
Seared 30 seconds on each side over pure nuclear hellfire. When I took the grate off my chimney afterwards it was glowing red hot [emoji23]
Resting and ready to cut
Very low fidelity money shot but I was in a hurry to eat this thing. And boy was it good. The salt and smoke did all the work here.
