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Herbie J - Alabama

Ribeye reverse sear and standard sear

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Cooked two ribeyes and a filet tonight for the College Football Championship game. Wife had the filet which was reversed seared in a cast iron skillet with some thyme, butter, and garlic. The two ribeyes were cooked different. The smaller one was salted for 48hrs then straight seared for 6mins each side for an internal temp of 132 degrees. The bigger ribeye was salted 2 hours prior and indirect cooked until 130 degrees internal then finished with the filet in the cast iron skillet. I temp checked the top of the sear grates and cast iron skillet, they were at 720 degrees while the 32BB dome gage was at 500 degrees.  The 48hr salted and regular seared ribeye was the best tonight!A1E07492-9249-4585-BB84-21284F04E360.thumb.jpeg.19822b53f8cfd13256d901abe34cce51.jpeg

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Very nice. A word of caution - those sear temps are a bit high for the MEATER probes. Would hate to see you damage them right out of the gate. 

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6 hours ago, tony b said:

Very nice. A word of caution - those sear temps are a bit high for the MEATER probes. Would hate to see you damage them right out of the gate. 

Exactly, it is important to shield the end of the probe that is not in the meat from the direct heat of the fire. 

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5 hours ago, MacKenzie said:

Exactly, it is important to shield the end of the probe that is not in the meat from the direct heat of the fire. 

The black end is the antenna and heat sensitive.

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Is this heat sensitivity a concern when spit roasting over direct heat?

I am usually doing this with dome temp around 180C- 200C( 360f- 400f) for the rotisserie set up.

I have assumed the rotation would give the probe a break from the direct heat.

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Yup.  My MEATER stopped working and I returned it to the company for a fix.  They looked up my online data and said I had taken the device over the recommended temp and that I had voided the warranty. Thankfully, they were nice and replaced it anyway.

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My meater...one over from my thumb, works every time, I've had it for years.

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