Wandering Adventure Party

It’s called a reverse sear and I’ve found the cook tends to be really even and tender when using this method vs searing first.

Just used an online recipe. This one to be exact: https://apple.news/KOwS4dToFNrCBZ8LUleA2yQ?article_id=AVzGMmo4SRn23cs30oCv5TQ

Just gotta go in the morning before everyone else gets there!

You pull it off the heat at 105, put it on a plate under foil (while the coals heat up for the sear), and the temp will continue to rise till about 120-125 making it a perfect medium rare. The sear doesn’t really affect the temp from there.

Today’s Memorial Day special was USDA Prime Ribeye from Costco, homemade potato salad, and sautéed cauliflower.

Steak was cooked on a Weber grill at 225 till internal temp of 105, then seared in blazing coals for one minute per side. Came out a perfect medium rare!

It’s missing my favorite cooking oil: Lard.