Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
The main reason for the reverse sear approach was that if the meat wasn't done to my families liking I could just put their steak over the already lit coals.
I was NOT going to slice before searing actually. The "plan" (bear with me this is my first Rib) was to cook to an IT of like 120. Then pull and put on the grill to let the fire hit it on all side for roughly 60-90 seconds per side to give the rib a nice crust before resting and slicing. My wife...
I was able to grab a 7 pounded bone in Prime Rib at $5.99/ pound at Acme today. I'm going to smoke it on Saturday and wanted to reverse sear it. For those who have done this, how many degrees will the IT jump during the sear?
Thanks! I was very worried for a while and haven't felt that "panic" feeling in a long time lol
Next time I think ill just tent the bird in an aluminum pan so the skin stays crispy.
I let it rest for 75 minutes. I was going to let it rest for only 30 minutes but dinner was done a lot earlier then I expected so I left it for a whole longer. It was still very hot when I unwrapped the foil.
I cooked the turkey between 315 and 325 and it took like 3.5 hours.
Brined the turkey (12 pound) overnight using a basic gallon of water and one cup or brown sugar and kosher salt. After rinsing and drying I mixed 2 sticks of butter with about a half of a small bottle of Montreal Poultry. I packed a good bit of this under the skin and rubbed the remainder all...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.