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Old 12-23-2013, 05:08 AM   #31
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That's how I cooked my steak the other night. Indirect heat, then over the coals to finish. It's a good way to cook a thick piece of meat and achieve the same doneness all the way through, but also have that color we like on the outside.

Give us this day our daily bacon.
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Old 12-23-2013, 08:26 AM   #32
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Originally Posted by Harry Cobean View Post
mornin' tax.most people sear the meat at a high heat,then finish the cooking at a lower temp.this is the reverse,you cook the meat at a low temp to a desired point of "doneness" then whack up the heat towards the end of cooking,to sear it.some chefs cook meat sous/sans vide in a waterbath then finish off by searing in a hot pan.same thing.
Thanks Harry.

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