which do you prefer and why?
Announcement
Collapse
No announcement yet.
Sear or Reverse Sear
Collapse
X
-
Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
-
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
I love owning a thermapen and being able to do a reverse sear on a steak! I haven't cooked a steak poorly since the thermapen landed in my hand. (Several have been less than perfect, but none were poor, lol.)
Reverse sear does take longer, and sometimes I'm just not up for that. So for thinner steaks, 1 inch or less, sometimes 1.25 or less, I will sear when I'm just not ahead of time enough to do it - the family is hungry; get back inside!!
- Likes 2
Comment
-
Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
-
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
If you're talking about steak, I reverse sear if it is over 1" thick. Under 1" thick, it's going hot all the way. Under 1" thick, reverse sear will likely get you an overdone steak, since by the time you get a nice crust, the center is overcooked. Meathead explains cooking temps in this article here, much better than I am able to.
What is the right cooking temperature for barbecue? It depends. Not all food should be cooked low and slow or hot and fast. Sometimes, a combination of both is best, as seen in the reverse sear and in sous-vide-que. Read more about 2-zone cooking and when to grill with the lid up or down for perfectly cooked BBQ.Last edited by Thunder77; May 3, 2017, 06:01 AM.
Comment
-
Club Member
- Apr 2016
- 18055
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
I asked this same question some time back. At first glance it seems easier to sear and then cook indirect. That way there is no worrying about when to sear. Just sear and monitor temp until it's time to pull off the grill. However, if you go back to the Smoking Lesson 101, you will see that cold meat takes up more smoke than warm meat, and after searing, the surface of that meat will be hot. So you will not get as much smoke flavor as with reverse sear. That may or may not be a good thing for you.
Another factor is that by searing first, you have the exterior portion of the meat at a high temp, and that high temp will continue to cook the interior of the meat faster than you should want resulting in a wider band of of well done meat on both sides. During the low part of reverse searing, the surface temp of the the meat will probably be 200* or more lower than during the sear part of the cook, so the heat transfer is much slower resulting in a thinner band of well done meat.
Bottom line is that the reverse sear produces a better steak. I've had friends tell me that they would not buy a steak in a restaurant if they could cook one like I do. I'm not braggin' - I'm just following Meathead's instructions.
- Likes 3
Comment
-
Charter Member
- Mar 2015
- 611
- Melbourne Australia
-
6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
-
Administrator
- May 2014
- 18988
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- 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 me
Real 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.
I've been doing more front sear lately. I used to reverse sear burgers too but I've gone full circle and no longer prefer my burgers & steaks to have a strong charcoal/smoke flavor. I find front searing greatly reduces the time they're in the smoke and gets me my sear w/ a more subtle smokiness.
- Likes 1
Comment
-
Club Member
- Sep 2016
- 158
- Northern Virginia
-
RecTec RT-680
Brinkmann Bullet (Electric)
Thermapen
Maverick ET-732
Since I have found the reverse sear, I have even adopted this for chicken and burgers. Good Thermapen (or other reliable thermometer) and a "hot as the mother-loving sun" searing station. Whether it be cast iron (flat), a "grill bottom" pan, or my grill, reverse sear is the only way for me now. I have also started recently playing with sous vide, and that is the exact same method... get it to target temp first, then sear.
Comment
-
Club Member
- Jul 2016
- 106
- Covington, Louisiana
-
Weber Summit Charcoal Grilling Center
Pit Barrel Cooker
Weber Kettle 22" Original
Ultra Chef Gas Grill
Slow n Sear Low Profile with Drip n Griddle Pan
Thermoworks Thermapen MK4 - Blue
Thermoworks Smoke and Gateway
Maverick ET not sure which
GrillGrates
Golf
Beer
Brisket
I reverse sear almost always, steaks, burgers, chicken pieces, with different sizes and thicknesses etc, I find it is a more consistent way to produce good grub. I also agree with PaulstheRibList the Thermopen makes it easy!
Comment
Announcement
Collapse
No announcement yet.
Comment