Texan-Cajun Pork-Beef Forward-Reverse Seared Grilling

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surfinsapo

Master Chef
Joined
Jun 6, 2007
Messages
5,044
I grilled the pork with Sucklebusters.com Hog Waller on them and Reverse Seared the Black angus New york strip with " buffarilo Cajun special on them. Reverse seared as follows: 1.indirect to an internal temp of 105 degrees.2. Grilled to an internal temp of 125 degrees. I'm hooked Larry...






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Looked good man.
With commercials you have a 30 minute show!
:roll:

bwhahahahaha!!

Bravo man on the cooking and filming.
peace
 
007bond-jb said:
Lookin real fine SS. My camera is still in the shop :cry:
JB. How much to fix it? Would it be cheaper to buy a new one? I'm going to send you a nerf stick to hit the camera with next time... :D
 
SS
I glad you enjoyed the rub its great on ribs too. It has
Splenda brown sugar in it since I am a diabetic. Also did you get to try the
Zedico out?

Later
Bro

Buffarilo
 
surfinsapo said:
Puff said:
Finney said:
Who's Larry? :roll:

Looks good brother. ;)


SS, what did you think of the Hog Waller?
Eats looked great ;)
Puff. Hog waller rocks. I haven't tried the Texas Gold dust yet. So far it tastes good! I will definately buy more whne I am empty... www.sucklebusters.com check it out... Go Texan!!!
I have a bottle of HW I haven't opened yet.
Hopefully try it this weekend. ;)
 
Buffarilo said:
SS
I glad you enjoyed the rub its great on ribs too. It has
Splenda brown sugar in it since I am a diabetic. Also did you get to try the
Zedico out?

Later
Bro

Buffarilo

Kenneth, The zydeco rocks. That one singer sounds like "Hewey Lewis" kinda.
That splenda tastes good enough for a sweetener. I haven't seen the brown sugar splenda yet. I put some of that rub in my hand and tasted it and it's damn good man... Good recipe you got there bro. I might blacken some fillets this weekend if I don't have to work. Thanks again Bro.!!!! :D
 
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