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Started By
Message
Meat thermometer is fubar, can I still do the reverse sear thing
Posted on 11/13/14 at 4:54 pm
Posted on 11/13/14 at 4:54 pm
By grill temp and time? Or should I do my usual method. 2 2" ribeyes. Tia
3
Posted on 11/13/14 at 4:56 pm to LSUballs
It's going to be more difficult. If I was proud of the cut, I probably wouldn't risk it if your other method doesn't rely on the therm.
Posted on 11/13/14 at 4:58 pm to LSUballs
I'd get a new meat thermometer. You're going to have to do it anyway? Even if it's just a cheap $5 probe from the supermarket. You can check the temp periodically - more often as you get closer to ideal temp.
Posted on 11/13/14 at 5:02 pm to Jax-Tiger
Already home Jax. You ain't running to no store from where I live. My last thermometer use was the ole miss game. I have no idea how I mangled it so badly or how I don't remember doing so. I was gonna reverse sear but I think I'll wait till next time. 
This post was edited on 11/13/14 at 5:04 pm
Posted on 11/13/14 at 5:12 pm to LSUballs
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