Lately I've gotten really good results with my microwave.
Announcement
Collapse
No announcement yet.
I've just escaped from the Reverse Sear Cult...
Collapse
X
-
I have done the reverse sear a fair number of times now, no oil, salt and pepper on a charcoal grill. Often I get a somewhat bitter/sour taste. I thought perhaps it's the pepper burning but everyone seems to use pepper. It happens even when I go to just a mahogany color (no carbon).
Only other reason I can think of is that I might not be waiting long enough for the coals to completely ignite. Should all coals be ignited before cooking food? I have noticed that when I have the grill cover on there is black smoke exiting the vent until all of the coals ignite fully then there is no smoke.
Thanks
Comment
Announcement
Collapse
No announcement yet.
Comment