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  1. #1
    Join Date
    Oct 2011
    Location
    Chicagoland Area
    Posts
    7,946
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    Reverse sear on the pellet grill

    Another first time with the Camp Chef. Set the grill for 325* and used the smoke tube. Currently using Pit Boss Hickory pellets. 2" thick NY Strip bought at the grocery store for $6.99 a pound on sale. Chicago Steak seasoning and sea salt for seasoning. Baked in the Camp Chef for 45 minutes did not turn. 4 minutes each side in the sear box. Let it rest for 5 minutes covered in foil. Cooked to a perfect medium. Tender, juicy, and just enough wood flavor.
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