Looks might tasty, I’ve never done the reverse sear. Just read about it, will try it on Sunday.So when I was replacing the bake element on the stove, I saw this fan thingy in there-
Hey wait, it’s a convection oven!
Tried it for the first time last night on some sweet potato fries-
View attachment 168574
Will take a little dialing, but this is the way.
Also put a reverse sear strip and a stout next to them
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Oh shit yeah.Looks might tasty, I’ve never done the reverse sear. Just read about it, will try it on Sunday.
Nice, I’ll give it a go.Oh shit yeah.
I’ve been wanting to do it since I read it’s the way they do it in Chile.
Took a pandemic to make it happen.
My formula is:
Pat dry, Salt n Pepa
200* oven until 104* internal (40-60 minutes)
Cast iron with corn oil just smoking, add 1 tbsp butter
Sear for 45 seconds on the flats, a little less on the edges.
Serve with a worthy stout.
Enjoy!
Oh shit yeah.
I’ve been wanting to do it since I read it’s the way they do it in Chile.
Took a pandemic to make it happen.
A nice thicc cut with good marbling really shines.
My formula is:
Pat dry, Salt n Pepa
200* oven until 104* internal (40-60 minutes)
Cast iron with corn oil just smoking, add 1 tbsp butter
Sear for 45 seconds on the flats, a little less on the edges.
Serve with a worthy stout.
Enjoy!
Yeah, the fridge gets the pelicle rocking.I've also done sous vide. This works best on a steak that has been left open in the fridge for a day, with some salt added.
it takes some of the moisture out - into the bath at 130ish for a couple hours then hit it hard over the fire.
Probably could pull off the cast iron thing too.
I'm feeling wood fired pizza coming soon. on the kettle!
We have very similar cpunters.Before:
View attachment 168683
PS left side are both ribs. The piece on the right has so much meat they are practically chops
Before:
View attachment 168683
PS left side are both ribs. The piece on the right has so much meat they are practically chops
So true, that looks perfectChipotle and brown sugar dry rub on pork tenderloin.
Always psyched to nail the cook because there’s about 37 seconds between rare and well done.
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how did you make them. ?
how did you make them. ?