Announcement
Collapse
No announcement yet.
Reverse Sear Timing
Collapse
X
-
Reverse Sear Timing
I have a pellet grill and a set of Grillgrates and am able to reverse sear to my satisfaction. I slow smoke whatever – steaks, tri-tip etc. by taking meat to about 110-115* IT. Having the GGrates in from the start so they will heat up faster, I remove meat, wrap and hold while I crank the grill up to 400-450* set temp which brings it to 500* + ambient and surface which successfully sears. See below. My question is assuming the wrapped meat is in my Cambro, how long can it sit before I put it back on to sear without something unwanted happening.….not because the GGrates aren’t hot, but just because I might need or want to delay the sear or slip off to the tavern for a quickie or something similar.
Tags: None
-
Club Member
- Jul 2019
- 2009
- Central IA
-
MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
Fireboard 2 Drive
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
My thought would be if you are anticipating more than a few minutes, you might take them to finish temp and use the sear for light reheating. I don’t have any practice at it though, longest I’ve ever gone between is probably 15 mins.
- Likes 2
-
I’ve used a little different process. I reverse sear to desired end temp. But you have to let the temp drop by 20 degrees or so before searing which will take a while. I’ve let it sit for an hour or two and then sear right before serving without issues. I learned this from Jacob Burton- who has some great YouTube continent -and Franklin’s steak book.Last edited by Rob whatever; May 18, 2021, 07:46 PM.
Comment
-
So what yer askin is, ya wanna know if you can park the meat somewhere, somehow, then leave the seen, walk to yer vehickle, drive to a local establishment, get out of the vehickle, walk in, sit down & order one brewski, one mind you, yes you inferred one brewski, now if it’s a glass of hard licker that is a mighty big shot, then recreate the whole trip home. The answer is, Aw c’mon man!
- Likes 2
Comment
-
Club Member
- Jul 2016
- 8631
- Virginia
-
3 Weber Performers
2classic kettles
1 26" kettle
1 Smoky Joe
PBC
Thermoworks POPs
Dot and Chef Alarm
4 Slo n Sears
1 Smokenator
2 Vortex
Cold beer
I would suggest that you drop off the tri tip at my house on the way to the pub. I'll cook it up and...well....burp.
- Likes 2
Comment
-
Originally posted by willxfmr View PostAs long as the temp of the meat stays in a safe range, I see no problems with a rest then sear,
Comment
Announcement
Collapse
No announcement yet.
Comment