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re: Reverse sear internal temperature?
Posted on 5/12/17 at 9:43 am to Janky
Posted on 5/12/17 at 9:43 am to Janky
quote:
Pro tip- put a cast iron skillet in there
Exactly. I put my skillet on my crawfish burner and get it screaming hot. If OP is having trouble with inconsistent internal doneness levels, he's probably not searing hot/fast enough.
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