From: Mia Thompson To: Ethan White, Olivia Moore, Logan Harris, Grace Martinez Date: October 9, 2024, 07:45 AM Subject: Preferred Cuts and Outdoor Cooking Tips Hello team, Hope you’re having a pleasant day. With days warming up, I’ve been spending more time preparing meals outside and wanted to share some of my favorite choices and preparation methods. Recently, I nailed the reverse-sear method for ribeyes, achieving a great crust with a tender inside. I'd love to exchange your preferred choices, seasoning tips, and advice on getting the perfect grill marks and desired doneness. Whether you're a grilling beginner or a seasoned pro, your thoughts are valuable! Eagerly anticipating your input! Warm wishes, Mia From: Ethan White To: Mia Thompson, Olivia Moore, Logan Harris, Grace Martinez Date: October 9, 2024, 09:15 AM Subject: Re: Preferred Cuts and Outdoor Cooking Tips Hello Mia and all, Great hearing from you! Mia, the reverse-sear technique sounds amazing. Personally, I’m fond of grilling sirloin. They give a nice balance of tenderness and depth of flavor without too much fat. I go with a simple seasoning mix of salt, black pepper, garlic powder, and just a hint of smoked paprika. Allowing it to warm to room temp for 30 minutes ensures uniform cooking. To achieve grill marks, I start with high heat, searing each side for 3 minutes, then reduce the heat to finish. Ideas on enhancing smoke flavor or other enhancers would be fantastic! Regards, Ethan From: Olivia Moore To: Mia Thompson, Ethan White, Logan Harris, Grace Martinez Date: October 9, 2024, 11:00 AM Subject: Re: Preferred Cuts and Outdoor Cooking Tips Hi Ethan, Mia, and everyone, Your methods are