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  1. Reverse Searing Tips:
    Thick cuts of meat work best.
    Place the protein and fire as far away from each other as possible.
    Use the vents on your grill to maintain a constant temperature. As the fuel burns down some adjustment will be necessary.
    No peeking! Avoid opening the lid to the grill. This releases that perfect temperature environment you worked so hard to get.
    The reverse sear target internal temperature should be around 5-7º shy of the seared internal temperature.
    20-25 minutes is about the right amount of time to reach your initial target temperature.
    Place the bones (if any) closest to the fire. This will protect one part of the meat from cooking faster.
    Guru Cupcake Potatoes
    This simple dish is a variation of potatoes au gratin. Because it is cooked in a muffin tin (cupcake pan), the cooking time is reduced, and the portion sizes are already determined.
    Using a mandolin makes quick work of slicing the potatoes to a thin, uniformed thickness. They are inexpensive and have many uses in the kitchen.
    Ingredients:
    4lbs. Starchy potatoes (Yukon Gold, Russett)
    4 ounces Unsalted butter (melted)
    ¼ cup Neutral oil
    2 lbs. Processed cheese (Velveeta)
    1 quart Whipping cream
    Louisiana Love Seasoning Blends to taste
    Special Equipment:
    12 compartment muffin (cupcake) pan
    Method:
    Prepare a wood fire, or preheat oven to 375º
    Wash potatoes and put them aside. The potatoes can be peeled if desired.
    Prepare a bowl of cold water.
    Set up the mandolin for very thin slices, about 3 millimeters.
    Using the safety handle, slice the potatoes into the water, drain, refill with cold water, and let sit for 20-30 minutes.
    Using a pastry brush, or clean paper towel, butter well each of the cupcake compartments.
    Drain the potatoes well, then spread them out onto clean kitchen towels and pat them as dry as possible as quickly.
    Note: Do not allow them to air dry as they will brown from oxidation.
    Place potatoes in a suitable bowl, add oil, and season with about a tablespoon of Louisiana Love, or to taste.
    Slice processed cheese into thin slices and reserve. Coating a knife with oil will help to slice the processed cheese and reduce sticking.
    Working quickly, add 2-3 slices of potato then one slice of cheese. Repeat until the muffin cup is full. Continue to fill the remaining cups.
    Place on grill, or in oven for 25-30 minutes until bubbling, and potatoes are very soft when a knife is inserted.
    If not well browned, place under broiler set to high for 3-4 minutes, or cook for additional 5-minute increments until browned to liking.
    Allow to rest for 10-15 minutes, then serve.
    Stay hungry!

  2. Reverse Searing Tips:
    Thick cuts of meat work best.
    Place the protein and fire as far away from each other as possible.
    Use the vents on your grill to maintain a constant temperature. As the fuel burns down some adjustment will be necessary.
    No peeking! Avoid opening the lid to the grill. This releases that perfect temperature environment you worked so hard to get.
    The reverse sear target internal temperature should be around 5-7º shy of the seared internal temperature.
    20-25 minutes is about the right amount of time to reach your initial target temperature.
    Place the bones (if any) closest to the fire. This will protect one part of the meat from cooking faster.
    Guru Cupcake Potatoes
    This simple dish is a variation of potatoes au gratin. Because it is cooked in a muffin tin (cupcake pan), the cooking time is reduced, and the portion sizes are already determined.
    Using a mandolin makes quick work of slicing the potatoes to a thin, uniformed thickness. They are inexpensive and have many uses in the kitchen.
    Ingredients:
    4lbs. Starchy potatoes (Yukon Gold, Russett)
    4 ounces Unsalted butter (melted)
    ¼ cup Neutral oil
    2 lbs. Processed cheese (Velveeta)
    1 quart Whipping cream
    Louisiana Love Seasoning Blends to taste
    Special Equipment:
    12 compartment muffin (cupcake) pan
    Method:
    Prepare a wood fire, or preheat oven to 375º
    Wash potatoes and put them aside. The potatoes can be peeled if desired.
    Prepare a bowl of cold water.
    Set up the mandolin for very thin slices, about 3 millimeters.
    Using the safety handle, slice the potatoes into the water, drain, refill with cold water, and let sit for 20-30 minutes.
    Using a pastry brush, or clean paper towel, butter well each of the cupcake compartments.
    Drain the potatoes well, then spread them out onto clean kitchen towels and pat them as dry as possible as quickly.
    Note: Do not allow them to air dry as they will brown from oxidation.
    Place potatoes in a suitable bowl, add oil, and season with about a tablespoon of Louisiana Love, or to taste.
    Slice processed cheese into thin slices and reserve. Coating a knife with oil will help to slice the processed cheese and reduce sticking.
    Working quickly, add 2-3 slices of potato then one slice of cheese. Repeat until the muffin cup is full. Continue to fill the remaining cups.
    Place on grill, or in oven for 25-30 minutes until bubbling, and potatoes are very soft when a knife is inserted.
    If not well browned, place under broiler set to high for 3-4 minutes, or cook for additional 5-minute increments until browned to liking.
    Allow to rest for 10-15 minutes, then serve.
    Stay hungry!

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