Quote:
Originally Posted by sa226
If it were me, I'd sear it all the way around as best I could, then turn the heat down, or try to use indirect heat if possible, close the lid and cook it like you would in an oven.
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I would do the exact opposite. I've been playing with reverse searing lately and the results have been nothing less than stellar.
https://www.cookingchanneltv.com/rec...loaded-5458694
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