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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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About to do the reverse sear...

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  • rmeugene
    replied
    Faux cambro did the trick! Still getting the timing down. Maybe it was due to the cold and wind but it took an hour to get them in the 115deg range.
    Last edited by rmeugene; February 5, 2017, 11:00 AM.

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  • Michael Brinton
    replied
    for me letting them rest down a few degrees is a rule. If you bring them up to temp and sear immediately carryover will shoot you over the mark. SV procedure shocks them in ice water before searing. It's basically the same method, bring to temp and hard sear. If you let them come down in temp after the initial cook you will have that much wiggle room to sear.

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  • MBMorgan
    replied
    ... or rig up a faux cambro to hold them steady.

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  • RonB
    replied
    Yes - since you are, (or should be cooking to final temp), you can take them off and hold them. You might want to take them a couple of degrees closer to your final temp because they will cool some when removed from the grill.

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  • rmeugene
    started a topic About to do the reverse sear...

    About to do the reverse sear...

    So while they are on the 225 and you are checking the temp...what if some are getting close to the 110-115 mark and you have one that isn't there yet? Can you take the others off and set them to the side and then throw them all on to sear?

Announcement

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less
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