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Pico Rico[_2_] Pico Rico[_2_] is offline
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Default The Reverse Sear - any thoughts on this?


"Kent" > wrote in message
...
>
>
> Yes, I think it is a form of "sous vide", to address Sqwertz's comment.
> First, "sous vide" means under vacuum in a plastic bag. That cooks the
> meat in a water bath at a very slow rate to just over desired ultimate
> temp. I use the term to apply to any technique that raises the internal
> temp. of the meat to the "done" temp. very very slowly.
>
> I'm going "sous vide in air" a 2.5" thick California chteaubriand in my
> WSM at a very low temp . . .


> Kent
>




no wonder they pick on you!