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  1. 12-13-2019, 09:54 #11
    Gman
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    Quote Originally Posted by Great-Kazoo View Post
    Been doing a fair amount of reverse sear rib eye steaks. 1- 2 hr high smoke (hickory with a handful of mesquite mixed) of one of the competition blends, till hits 110 then a quick sear on the grill.
    I tried that and didn't like it. The smoke was so dominant I missed the taste of the steak itself. I prefer steak either over hot charcoal or seared in a cast iron skillet.
    Last edited by Gman; 12-13-2019 at 09:58.
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