warren012, I'd Eat Your Steaksâ€¼ï¸ All I Need is an Inviteâ—ï¸â“â“ 🤗😇🤗 👍👍👍👍👍
Eat Well and Prosperâ—ï¸ From a Backyard Cremator in Fargo ND, Dan
Sous Vide Joule® Turbo Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Accessories
SNS
Steelmade Flat Top for Outdoor Grill (Griddle Insert)
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
Grill Grates for Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
I watched a Youtube vid with a guy comparing the standard method and the reverse sear. It sounded like he was trying to debunk the reverse sear. He had is son (who wasn't much of a meat eater) do the taste test with him Both chose the reverse sear. He even cut it to show the same cross section that you did. He was so surprised at how it looked and tasted. I have been doing the revere sear ever since I read MH's book and now cut my steaks a little thicker for it. I even do it for pork chops. That steak looks like perfection. Nicely done.
🤗😇🤗
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