Alton nailed it on this one!

originally posted by: Flyingclaydisk
That's the only way we do it anymore. The meat just cooks a lot more evenly than the age old sear up front method which yields a medium well edge even if you get a med. rare to medium center. With reverse sear you get the same doneness all the way to the edge.

Agree, only way to go!

It's basically like a warm air version of sous vide which is another process people need to explore more if they haven't.

originally posted by: JAGStorm
Hey how do you like that downdraft venting?

I don't like downdraft venting, that's why I have a 1,500 CFM overhead exhaust:

originally posted by: AugustusMasonicus
a reply to: Flyingclaydisk

The only way to go with prime rib is reverse sear:

Nice man. You got a pic of that beast sliced?

a reply to: AugustusMasonicus

One thing I missed when we bought our house, there was no outside venting on the range hood.
They put in a super fancy hood with a non vented blower. It just sucks grease into a filter and
blows it back into the room. Dumbest thing ever. Drives me crazy, of course it won't
be an easy retrofit, so was looking into downdraft but that's not looking promising.

originally posted by: TheAlleghenyGentleman
Nice man. You got a pic of that beast sliced?

I don't, I was too busy shoving medium rare goodness into my piehole.

originally posted by: JAGStorm
One thing I missed when we bought our house, there was no outside venting on the range hood.
They put in a super fancy hood with a non vented blower. It just sucks grease into a filter and
blows it back into the room. Dumbest thing ever. Drives me crazy, of course it won't
be an easy retrofit, so was looking into downdraft but that's not looking promising.

Downdrafts suck. I had one in the kitchen before the remodel and it was useless.

a reply to: AugustusMasonicus

I love all your all-clad gear. All-clad and le cruset are my go to right now for quality the last decade. But like how many paring knives does one person need? Are those steak knifes in the knife holder? Sorry but inquiring minds want to know.

That exhaust setup is boss tho.

Oh and of course. The wolf baby.

originally posted by: TheAlleghenyGentleman
I love all your all-clad gear. All-clad and le cruset are my go to right now for quality the last decade.

Same. Those two manufacturers are the only ones I'll use.

But like how many paring knives does one person need? Are those steak knifes in the knife holder? Sorry but inquiring minds want to know.

One paring knife, 8 steak knives.

That exhaust setup is boss tho.

Oh and of course. The wolf baby.

I think I posted pics of the Easy Bake Oven the house came with. After cooking professionally it isn't a tough decision to pull the trigger on a piece of equipment like that.

a reply to: Flyingclaydisk

Love Alton!!!!