Serious Eats: Talk
Chopped Grill Masters ? (no spoiler)
I am intrigued by a dish prepared in Episode 5. The chef took a standing rib roast, butchered off the bone and "reversed smoked at 100 degrees"; then seared to finish. I did a bit of searching and thought I would reach out to the team here for advice on how to prepare this. Kenji, would love your input as well.