So when I BBQ it's also on charcoal ... I smoke the meat at a low temperature, and then reverse sear if it's a steak.
It is a good analogy for ROG ... we're on the slow smoke at the moment, but in the coming days, weeks and months, the temperature is going to rise and we're going to reverse sear the f*** out of this.
Snags are good while we're at 1.2 ... but I'm looking forward to putting a whole centre-cut eye fillet on the grill
So when I BBQ it's also on charcoal ... I smoke the meat at a...
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