I would love to know how everyone does a reverse sear on the primo......From what I read a reverse sear is done low and low up to temp below your final, then screaming hot till done to sear, easy enough to setup on the primo but I find the temp at low and slow, while perfect for this part of the cook is not hot enough when I move over to direct heat for the sear, I find I have to open up the dampers, and leave the lid open and wait a while for the coals to get screaming. So basically the meat "rests" during that time. Is this the same for all of you or am I missing something?
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
That's the same for pretty much any cooker, except for probably a gasser. I do exactly the same on my Broil King Keg and my Napoleon kettle with the SnS when I do a reverse sear. Nothing wrong with a short rest. Low and slow to the IT you want, remove and loosely cover with foil, then reverse sear.
pjlstrat I have the cast iron grids somewhere. George (old owner of Primo) gave me a set when I picked up my Primo at the mother ship. Lot of work keeping then seasoned.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Don't be afraid to pull your steaks off and put them on a plate over there for a few minutes while the coals heat up. If you have a BBQ Dragon, (or hair dryer) they make quick work of that part.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
They can "rest up" some clicks but it’s no big deal.
quality meat even above desired doneness is still tender. Quality meat is equally important.
I personally think too much attention is paid to the look of the meat (rare, mid rare, med etc..) rather than the doneness. Kinda like crispy chicken skin and crispy bacon..... It’s good but not a necessity.
If you don't want to wait while the coals heat up, another option could be to light a chimney towards the end of the low-and-slow cook so you have a chimney of hot coals ready to add to the grill when you are ready for the sear.
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