Quote:
Originally Posted by ouchie
It's a Reverse Sear  |
Until I Googled what you said, I had no idea there was such a word for what I usually liked to do when I'm barbecuing, except my method is a bit different from what the interwebz describe... Since I noticed the taste of the meats were MUCH better when it flared up, I would cook it as normal, then turn the heat all the way up (gas) and/or lower the grilling rack (coal) until it flares up for a minute, then rest it a bit and serve. Here I was thinking I was so damned creative
