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Now that I know better what hot tubbin is, can someone please explain to me what it does to the meat and why is works? I'm dying to try it!
IMHO it allows the center of the meat to get nice and warm and I can sear the steak at 650F or so and the inside is nice and rare/med rare.
Instead of just a tiny cross section of the steak being cooked the way you like, almost the entire cross section is done the way you like. Remember, hot tubbing decreases the time needed for cooking. Stike has a great illustration of this he posts sometimes, maybe he will chime in.
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