Lamb Leg Reverse Sear: 250°F Red Oak, Coal‑Fire Finish
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5 pages
Reverse Sear
Live‑Fire Plancha Finish: Steak and Fish After Low‑and‑Slow
Picanha, Fat Cap On: Low-and-Slow, Then Char Over Coals
Duck on the Smoker: Rendered Skin with Medium‑Rare Breasts
Tri-Tip Two Ways: Santa Maria Live Fire vs Reverse Sear at 250°F
