Following Huskee's lead. I am also reverse searing a monster chunk of beef tonight. I have a bone in strip weighing in at 2 lbs. it is 2" thick, 21 day dry aged prime.
I just purchased the gourmet grate system for my Weber kettle with the sear insert. will be using that tonight. I fully chimney of coal right below the sear plate should get that to a good 600°. Will do the reverse sear staring with 250° indirect to 125. Then load up the sear grate and hot coals to preheat. Will be posting pics of the process.
My new grate

The steak, trimmed and dry brined.

I just purchased the gourmet grate system for my Weber kettle with the sear insert. will be using that tonight. I fully chimney of coal right below the sear plate should get that to a good 600°. Will do the reverse sear staring with 250° indirect to 125. Then load up the sear grate and hot coals to preheat. Will be posting pics of the process.
My new grate
The steak, trimmed and dry brined.
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