yesterday I did some ribeye slow & tried the reverse sear for the first time, cooked at 200 till they got to 112 then put them on the charcoal side for about 3 min. per side just like it says on this site, had to be the best stake I have ever fixed. Sure glad I found this website it has helped me a lot.
Ok some one ask for pictures so I did another Ribeye today, it lasted long enough to have is picture taken just barely. The stake was really too thin for this only 1 1/4" I always have mine cut at 2" but these were on sale (I'm cheep when I can be)
Ok some one ask for pictures so I did another Ribeye today, it lasted long enough to have is picture taken just barely. The stake was really too thin for this only 1 1/4" I always have mine cut at 2" but these were on sale (I'm cheep when I can be)
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