Salt and pepper coated. Sealed. Dropped in at 145 degrees for 4 hours. Dried. Then coated generously with Chef Paul’s Blackened Redfish Magic blend. Seared on an all sides using scorching hot iron outside.
by NWtrailhound
22 Comments
EntityDamage
There really was a decision to post these pictures.
OneManGangTootToot
Key word: dried.
Hahahamilk
Yikes. Might be the worst piece of meat I’ve seen on this sub in years.
sharpasahammer
If you went just a touch longer, you could have had pork jerky.
AndyGene
This has to be a troll post. Worse than a 132 degree butter in bag ribeye.
radiokungfu
Brother I am zooming in and I cannot see any juice 😭😭
limpdickskit
I flinched at pic 2. Successful troll.
Joebranflakes
I did a sirloin for 24 hours on the weekend. 135 and it turned out dry. I can only imagine what this will be like. Probably like cardboard.
SuperDoubleDecker
twomblywhite
I’m gonna give an earnest and helpful reply as I feel most replies so far have been roasts!
135f for two hours is the perfect time for a pork roast like this. You’re too hot and too long.
Zibz-98
Is 145 too high or did he just absolutely murder this thing when he seared it? Or a magical combination of both that resulted in the petrified wood we see in front if us?
dalaw88
superbugger
Blackened is a subjective term? The more you know!
runsquad
You cooked this… sous vide?
DependentAnywhere135
More like grease fire cooking.
yesterdayspopcorn
Chop that tuna up, add some Mayo and 2 slices of bread.
22 Comments
There really was a decision to post these pictures.
Key word: dried.
Yikes. Might be the worst piece of meat I’ve seen on this sub in years.
If you went just a touch longer, you could have had pork jerky.
This has to be a troll post. Worse than a 132 degree butter in bag ribeye.
Brother I am zooming in and I cannot see any juice 😭😭
I flinched at pic 2. Successful troll.
I did a sirloin for 24 hours on the weekend. 135 and it turned out dry. I can only imagine what this will be like. Probably like cardboard.
I’m gonna give an earnest and helpful reply as I feel most replies so far have been roasts!
135f for two hours is the perfect time for a pork roast like this. You’re too hot and too long.
Is 145 too high or did he just absolutely murder this thing when he seared it? Or a magical combination of both that resulted in the petrified wood we see in front if us?
Blackened is a subjective term? The more you know!
You cooked this… sous vide?
More like grease fire cooking.
Chop that tuna up, add some Mayo and 2 slices of bread.
I get better results cooking in my air fryer
Nice ragebait.
https://preview.redd.it/ghx59me6vyue1.jpeg?width=502&format=pjpg&auto=webp&s=94798ff63649af59dbbb29358d8335370c3c98ad
Ugh
Looks a bit overdone.