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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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About to do the reverse sear...

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  • rmeugene
    Club Member
    • Oct 2016
    • 85
    • Glberts, IL
    • RecTeq RT-700 Pellet pooper
      Weber Genesis 1000 LX gasser w/Grill Grates
      Smokehouse Little Chief II Electric
      MK4 Thermapen
      ThermoPop
      IR Gun
      2 Channel Smoke Alarm
      Green Mountain Grills Wood Fired Pizza Oven(use it on the RT-700)

    About to do the reverse sear...

    So while they are on the 225 and you are checking the temp...what if some are getting close to the 110-115 mark and you have one that isn't there yet? Can you take the others off and set them to the side and then throw them all on to sear?
  • RonB
    Club Member
    • Apr 2016
    • 13624
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    Yes - since you are, (or should be cooking to final temp), you can take them off and hold them. You might want to take them a couple of degrees closer to your final temp because they will cool some when removed from the grill.

    Comment

    • MBMorgan
      Club Member
      • Sep 2015
      • 6551
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

      #3
      ... or rig up a faux cambro to hold them steady.

      Comment

      • Michael Brinton
        Club Member
        • May 2016
        • 270

        #4
        for me letting them rest down a few degrees is a rule. If you bring them up to temp and sear immediately carryover will shoot you over the mark. SV procedure shocks them in ice water before searing. It's basically the same method, bring to temp and hard sear. If you let them come down in temp after the initial cook you will have that much wiggle room to sear.

        Comment

        • rmeugene
          Club Member
          • Oct 2016
          • 85
          • Glberts, IL
          • RecTeq RT-700 Pellet pooper
            Weber Genesis 1000 LX gasser w/Grill Grates
            Smokehouse Little Chief II Electric
            MK4 Thermapen
            ThermoPop
            IR Gun
            2 Channel Smoke Alarm
            Green Mountain Grills Wood Fired Pizza Oven(use it on the RT-700)

          #5
          Faux cambro did the trick! Still getting the timing down. Maybe it was due to the cold and wind but it took an hour to get them in the 115deg range.
          Last edited by rmeugene; February 5, 2017, 11:00 AM.

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
          See more
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