Fiddlebacks and Food

Happy 4th of July !!
Just sitting down to a Ribeye and some Jasmine rice :) with my new favorite.
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VANCE VANCE I never have tried reverse searing but after seeing your lunch plate I’ll be turning my barbecue sideways today :D and adding some veggies to the dish :thumbsup:
 
TheFactor said:
VANCE VANCE I never have tried reverse searing but after seeing your lunch plate I’ll be turning my barbecue sideways today :D and adding some veggies to the dish :thumbsup:
Click to expand...
Lol
Im not sure if you are familiar with it or not so ill give a run down for errybody..
1st thing...you need a good meat thermometer.

-Basically, you start with a low temp like you are smoking somethin ie: 225 to 300 degrees and the meat cook until your desired internal temp

125ish = rare
130-135 = med rare
135-145 = medium

*Anything above that just leave it and let it burn..

-Once the internal temp is to your liking remove the meat from the grill.

- Get the grill raging hot. (I let mine get to around 500 degrees or so. Depends on how much beer us left in the can).

- Place the meat back on the grill for a few moments to get the grill marks

*IMHO
 
VANCE VANCE I didn’t have a Thermometer so couldn’t try reverse searing but slow cooked this NewYork for about a hour or so smoking it with some apple , hickory and oak chips . I still think you’d be proud of me :)
Getting ready to dive in now lol but will definitely pick up a thermometer so I can try your reverse searing in the future :thumbsup:
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pork tenderloins
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im undecided on the cook method.
grilled or electric skillet.
I bought the skillet because it's what my mom uses to cook bomb ass pork chops on New Years day and wanted to be able to replicate them "all the time". 3 years later and im thinking about using it for the second time:D
 
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