Reverse sear over sous vide -- moisture is the enemy of crust.
Cheap knock off a Big Green Egg with hardwood charcoal can get to 650°F or so pretty quick, and does an amazing job of finishing up after a reverse sear.
Reverse sear over sous vide -- moisture is the enemy of crust.
Cheap knock off a Big Green Egg with hardwood charcoal can get to 650°F or so pretty quick, and does an amazing job of finishing up after a reverse sear.