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Central_Bama_Egger
Posts: 886
I'm trying reverse sear for the 1st time tonight. Mainly because I'm sick of hearing you all talk about it. Jk
Egg is sitting on 275 at the moment. A couple hickory chunks in there. Smells so good. Wish they made cologne in that flavor. Or maybe air fresheners.
I'll keep y'all posted.
Egg is sitting on 275 at the moment. A couple hickory chunks in there. Smells so good. Wish they made cologne in that flavor. Or maybe air fresheners.
I'll keep y'all posted.
Huntsville, Al LBGE
Comments
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You won't be disappointed. Trust me, I'm originally from Columbiana, so you know I speak the truth.Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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Good luck man! I actually prefer the T-Rex method.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I bounce back and forth. Lately I start low and slow direct, let rest, and then sear the crap out of them (on CI or close to the fire). So good (and easy).Dave - Austin, TX
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WowHuntsville, Al LBGE
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Good stuff.
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Looks like a winner to me. Glad that they turned out my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks great...next time try a reverse..cowgirl
The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
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Glenbeulah, WI
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Sweet! Looks delicious. Great job.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
After the first time I made ribeyes for everyone this way, I can never go back.Now I need a plate setter removal tool, because that hot hunk of ceramic needs to get out of there easier. Also, I need to dedicate a small cooler to partially cooked meat, and allocate twice as much time to making steaks.Worth every effort - I can't believe how much better I like steaks prepared this way.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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