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MrCookingNurse
Posts: 4,665
Sear and indirect till done
Or
Reverse sear?
Got my first one going on in about an hour
Or
Reverse sear?
Got my first one going on in about an hour
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Comments
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Heres how I did it:Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
Yes...and Yes.Seriously- I have done both ways and they both turned out great. I can't really declare a clear winner.I used this recipe both times:I used olive oil instead of vegetable oil. When I did the reverse sear, I brushed on the basting sauce after the sear (while it rested).Highly recommend oak chunks if you can find them.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Here's my opinion if you care to listen. Reverse sear if either a you want smoke or b you marinated. Thiscgivescthe marinade time to dry out a bit so it doesn't run off and burn during the sear. If going with just a rub you can cook high heat direct raised like 400ish or you can trex it.
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Reverse kills it if you ask me. Awesome
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I cooked one on Tuesday. Around 450 direct until 115-120. Did raised direct. Takes a while - mine was about 2.5" thick and it gets thicker as you cook. Carve like a london broil - so you don't get a lot of bark in each bite.
______________________________________________I love lamp.. -
Thanks guys! Here goes_______________________________________________XLBGE
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