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Old 10-25-2017, 10:28 AM   #11
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These days I cook them at 750 degrees on my Big Green Egg
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Old 10-25-2017, 10:39 AM   #12
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Originally Posted by Andy M. View Post
No re-searing. Searing, resting, roasting. Instead of roasting, resting, searing.
You mean searing, roasting, resting, right? It's really just searing, not reverse reverse searing.

Are you still asking? Because I explained above why you won't get the same result.
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Old 10-25-2017, 10:44 AM   #13
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You mean searing, roasting, resting, right? It's really just searing, not reverse reverse searing.

Are you still asking? Because I explained above why you won't get the same result.
I was responding to S&P's post about re-searing.

I read your post. Thanks.
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Old 10-25-2017, 10:48 AM   #14
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I was responding to S&P's post about re-searing.

I read your post. Thanks.
You're welcome. I wasn't sure if you had missed it
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Old 10-25-2017, 12:24 PM   #15
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Are we talking about steaks or roasts? RF needs to know.
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Old 10-25-2017, 12:50 PM   #16
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Originally Posted by roadfix View Post
Are we talking about steaks or roasts? RF needs to know.
The method works with both.
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Old 10-25-2017, 01:29 PM   #17
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Searing first and then roasting. Isn't that traditionally the way most roasts and larger cuts of meat have always been prepared?
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Old 10-25-2017, 02:16 PM   #18
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Searing first and then roasting. Isn't that traditionally the way most roasts and larger cuts of meat have always been prepared?
Yes, I was just wondering out loud if there really shouldn't be a difference.
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Old 10-25-2017, 02:29 PM   #19
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Its sad to realize that I've been grilling/cooking/roasting steaks for 60 years and not one has come up to its potential...

Ross
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Old 10-25-2017, 08:45 PM   #20
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Its sad to realize that I've been grilling/cooking/roasting steaks for 60 years and not one has come up to its potential...

Ross
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