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Old 02-22-2015, 08:48 PM   #11
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,195
SELKIE!!! Nice to see you around!

salt and pepper, awesome pics! Thanks. Sounds like this is going to be what I try next.

Msmofet, as always, love the pix. And your endorsement means a lot too. I'm sold. I have a couple of strip loin that I might do. My usual method is 2-2-2-2 on the BBQ then rest on the plate for a few minutes. These striploins are thicker than usual though so I thought reverse sear might be a good thought. I like the indirect on the grill thought. I'll try to remember to take pictures of my experiment. Thanks all!

You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 02-26-2015, 01:07 PM   #12
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Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,875
Reverse searing is commonly done on an outdoor grill. I often do this with thick cuts of steaks. I've also done this with smoking tri tip then searing.

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