Martin Playing With Pixels & Words has added a photo to the pool:
This Memorial Day weekend we hosted our 13th annual Scotch tasting party. The main course was a Beef Tenderloin reverse seared. It spent 1+ hour quality time in the 225 degree smoker for the meat to get to 115 degrees. Then crank up the grill and began searing and rotating every 2 minutes until it got to 135 degrees for medium rare.Finished it with a charred-seared crust…always draws applause and requests for seconds.
The reverse sear produces succulent, never dried out, beef and can be used with steaks and even burgers. The above picture is BEFORE the sear begins...
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