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Started By
Message
re: Reverse Sear - Part II
Posted on 8/25/14 at 6:37 am to Gris Gris
Posted on 8/25/14 at 6:37 am to Gris Gris
quote:
There's some fine looking meat in this thread!
So, is everyone doing this on a gas grill with Infrared or what? I didn't know they would crank up that high, and of course regular ovens cap out at 500.
3
Posted on 8/25/14 at 9:13 am to Icansee4miles
I would put all this meat in my mouth
Posted on 8/25/14 at 9:37 am to Icansee4miles
quote:
So, is everyone doing this on a gas grill with Infrared or what?
I did mine on a cast iron skillet placed over a propane burner. No idea of the temperature, but that thing was practically glowing white when the meat went on.
Posted on 8/25/14 at 10:04 am to Icansee4miles
quote:
So, is everyone doing this on a gas grill with Infrared or what? I didn't know they would crank up that high, and of course regular ovens cap out at 500.
I have a Weber Summit 5 burner - no infrared.
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