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  2. Make Rodney Scott's grilled chicken and marinated tomatoes ...

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    All the meats smoked at my restaurant, Rodney Scott's BBQ, take several hours to cook because of the low temperature and slow timing. So when I want to grill at home, I fire up my barbecue or ...

  3. Searing - Wikipedia

    en.wikipedia.org/wiki/Searing

    Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.

  4. Grilling - Wikipedia

    en.wikipedia.org/wiki/Grilling

    Sear-grill and gear grilling is a process of searing food items over high temperatures. Sear grilling can be achieved using a gas grill, charcoal grill, hybrid grill, or infrared grill where the below flame heats the grill grates to temperatures over 480 °C (900 °F). Sear-grilling instantly sears the outside of meat to make the food more ...

  5. Low-temperature cooking - Wikipedia

    en.wikipedia.org/wiki/Low-temperature_cooking

    Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.

  6. How to Grill the Perfect Steak at Home, According to Iron ...

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  7. How much prime rib do I need for my holiday dinner?

    www.aol.com/easiest-prime-rib-roast-holidays...

    The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 F for a perfect medium-rare prime rib. Snip the tied bones off the roast, slice and serve.

  8. Sous vide - Wikipedia

    en.wikipedia.org/wiki/Sous_vide

    Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...

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