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Perhaps I'm mistaken, some call that 'reverse sear', in that care is taken by the attentive Chef to heat the center to near-perfect before the final fast sear of the outer surface, such that all is well in the Land of the Steak Chompers Society.
I've been utilizing an actual thermal pen lately that has helped me gain more consistency in whatever grill items. Yes, Weber/charcoal is my method, and it seems so much more complicated now than in past trial & error. Lots of error....
But then I've managed to fail the simple subtlety of a proper smoked cheese as well, don't ask about the brisket fails I've managed to accumulate.
I've quite perfected the art of smoking cheese, shoot me a message if you wanna chat sometime.