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re: Dry Heat or Sous Vide: The Reverse Sear Saga (now with concise title)
Posted on 2/27/15 at 11:09 am to therick711
Posted on 2/27/15 at 11:09 am to therick711
I have cooked via reversed sear. I like it for thick pork chops since they need to be close to well done. Its easier and I find they stay juicier than searing then moving to indirect heat. Also it gives the cut of meat more time to smoke if you are using smoking wood.
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