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Reverse sear

I have done reverse sear on a few things like prime rib, but I was wondering if anyone does it with 3" pork chops or 3" steaks. Here are some pics of my high temp 600degree cooks. Which were great, but always trying to raise the bar
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  • nolaeggheadnolaegghead Posts: 17,192
    Sure does.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SkiddymarkerSkiddymarker Posts: 7,279
    Love it, do it all the time. Reverse sear is the closest us poor guys get to the new "sous vide" foodie craze. Looks excellent. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • jscarfojscarfo Posts: 402
    It seems like it would be easier to control the temp, get it close then sear it. It's hard to check temp when it 6 or 7 hundred degrees
  • Crispix49Crispix49 Posts: 190
    Is that a Mangrate you have on top of your grid?
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
  • jscarfojscarfo Posts: 402
    Ha no just a piece of a cast iron grate from Home Depot
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