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Ribeye and Pork chops reverse seared with twice baked potatoes(pics)

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jls9595
jls9595 Posts: 1,533
in EggHead Forum
Dizzy Dust on the pork chops and DP Raising the Steaks on the ribeye.  300* indirect till 125 in the beef and 130 in the pork, then seared with coat of evoo in CI skillet...
Potatoes baked with EVOO and salt coating at 450* for an hour till 210* internal. Let cool, cut in half and scooped out insides and mixed with sour cream, garlic and cheese. Placed back in the skins and baked at 275* with the meat...
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Put taters in a dish into oven at 350* while the meat seared in the skillet, then rested.
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The CI skillet was under the plate setter legs down the whole time. Removed the meat into foil and removed PS and opened up the vents, got egg and CI to 600* in about 5 minutes then coated the steak and chops with evoo and seared each side for a minute.  So so good
B-)
In Manchester, TN
Vol For Life!
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