Hey guys, I’ve got a Galician Picanha on the way and I’m stumped… do I reverse sear or do I use the joetisserie? I’ve reverse seared before with great results but I see people on here using the joetisserie all the time, would be great to hear people’s thoughts and tips!
I’ve got a top quality 4kg prime rib that I’m planning to cook on my Kamado Joe… however I’m unsure as to whether rotisserie it or to reverse sear it (which is my usual method). Anyone have any experience which doing both and which they prefer? Or even if it’s possible to combine the two?
Hi all, I’m currently having my VEEG for potentially surgery. I’m on day 3 out of 7 but it seems all my seizures have gone into hiding. I’ve been sleep deprived and reduced medication but nothing seems to be working… don’t want this visit to be inconclusive as it’s certainly not been enjoyable.
Has anyone had a similar experience and managed to either something without going wildly overboard? They’ve only picked up epileptic discharges so far.