Bands, chains, wraps, straps, racks... are you sure this is training related?
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Allentown
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#41
Post
by Allentown » Fri Dec 29, 2017 10:56 am
Hanley wrote: ↑Fri Dec 29, 2017 10:54 am
Allentown wrote: ↑Fri Dec 29, 2017 10:32 am
The Slow n Sear recommends ~10deg.
For flank? How 'bout 1.5" ribeye? 2"? How do I scale for thickness? Fuck! Burgers?
I don't notice any flavor benefit to reverse searing, and pre-searing is so much easier (also easier when it comes to fire control).
That might have just been for burgers. I've found that seems to work for Costco-sized pork chops too.
