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re: Inspired by Jax-Tiger, my attempt at a reverse sear tonight
Posted on 8/24/14 at 2:13 pm to rouxgaroux
Posted on 8/24/14 at 2:13 pm to rouxgaroux
I dry brined mine with some salt and let it sit in the fridge for about an hour. Then, I rinsed and dried it. I believe I seasoned it before I put it in the oven. It didn't need much salt. I could have left that off completely and just used pepper. You definitely want it dry for the sear.
1
Posted on 8/24/14 at 8:41 pm to rouxgaroux
Looks very tasty. Very nice. Didn't realize this thread was still around. I started a new one for my cook today, where I tried out my new thermometer...
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