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Easter Cook
chasw14
Posts: 31
I reverse seared a 6 pound Beef Tenderloin. Turned out great! Trimmed the silver skin, seasoned with Dizzy Pig raising the steaks and lemon pepper and basted with butter during the 225* portion of the cook. Once the internal hit 114* pulled the tender, raised the temp to 550* and seared for 30 seconds a side. Turning four times. It came out perfect.
Comments
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It looks perfect! I would like to have that for an Easter diner any day.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
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Thanks guys! It was really good and not difficult to do
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Nice even cook on that one!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf
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