Quote:
Originally Posted by Eschum4
What I've started to do is a reverse sear, sort of a sous vid with a smoker. Smoke at 250 until the internal temperature reaches 130 then raise the temperature to sear the steak for about a minute or two on each side. Perfect inside and great taste.
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We sous vide everything, take it from package, put in reusable bags, salt, pepper, other spices. Throw it in, come back 4 or 5 hours, seafood, pork, steak or burgers perfect mid rare. Torch to finish