Quote:
Originally Posted by Baby Lee
Has anyone ever torch seared, like creme brulee?
Saw it recently on a sous vide video, and it made perfect sense. If you don't need slow smoke, no need for a grill, just apply directed heat so you get as much as possible into the surface without heating up the entire mass.
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Not a fan.... my oven (convection) on full tilt does wonders on big primal cuts and my hacked George Foerman seers very nice, like a cast iron skillet but outside.... but I do have a cut off tip for an Oxy Acetylene torch and a plasma cutter you can try....
