LakeEffectDeac
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Interesting, I generally do this the other way - Sear first over direct, then give it some time with indirect. Do you still get the same "crust" when you sear at the end instead of the beginning? What's the advantage of this method?
Very tender meat. Makes a RibEye taste like a Filet. Really all searing does is lock in the juices - slow cooking does the same thing.