The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Hot tubbing steaks (definition thereof) › Re:Hot tubbing steaks (definition thereof)
February 5, 2012 at 8:59 pm
#5554
Ron PrattMember
aiki wrote:
quote :
Does anyone think that there would be an advantage to BGE indirect smoking at 250 degrees for a short time before heating the chamber up to 700 and searing?
Has anyone tried this?
Has anyone tried this?
Sure – I do that all the time with a large cut of meat such as prime rib and roasts. There actually is a term for that method – it’s called a reverse sear. BTW this method gives you far better control in achieving your desired internal temp without charring the exterior!
Ron