Reverse sear using a Pit Barrel Cooker and a Weber Kettle 18.5” - PICS FIXED

[David Parrish]

Thanks!

[Baker Dan]

Mouth Watering

[David Parrish]

Hi David, Awesome looking steaks!! I have a PBC and a gas Q...I could do the reverse sear method and then sear on the gas Q, but I'm wondering if I could pull steaks off the PBC at 110 and add some Kingsford Pro or Competition briquettes to get temp up and sear on the PBC...thoughts? Duke

Check out PBCs video on cooking a steak. It works well!

[wmarandu]

Hi David, Awesome looking steaks!! I have a PBC and a gas Q...I could do the reverse sear method and then sear on the gas Q, but I'm wondering if I could pull steaks off the PBC at 110 and add some Kingsford Pro or Competition briquettes to get temp up and sear on the PBC...thoughts? Duke

[Timkatt]

Almost, I was cooking at my cottage on a grill my uncle bought. It did the reverse right, but it never got hot enough to get a good sear.

[David Parrish]

Try it now.

[FLBuckeye]

There is no link to your Tips

[Huskee]

TRT Welcome to the Pit! Interesting this is the first post you looked at. I'm honored! Please also take a look at my Welcome letter as well as tips topic in this channel: http://pitmaster.amazingribs.com/forum/main

There are many ways to use the dragon. Here's a video of just one of them:

Perhaps some overlooked uses:

[Huskee]

I still heart this. Med/rare steak and caprese salad..... you live a rough life Dave.

[David Parrish]

Finally got the pics fixed!

[David Parrish]

FLB that sounds like a winning combination.

You need to check out Tip #1 in this thread: Tips

[FLBuckeye]

I use my 22.5"Weber with the Smokenator and Party Q for the low and slow part of the cook. When it hits 110, I transfer to my other Weber with bricks under the coal grate to raise within a couple of inched of the food grate. I have a full chimneys worth of grey coals and have found turning every 30 seconds works best for me. I do get the occasional flare up but have a squirt bottle nearby to deal with those. Only on the grill for a couple of minutes to get to my preferred temp of 130 degrees.
Love this technique as do my friends and family

[David Parrish]

TRT Welcome to the Pit! Interesting this is the first post you looked at. I'm honored! Please also take a look at my Welcome letter as well as tips topic in this channel: http://pitmaster.amazingribs.com/forum/main

There are many ways to use the dragon. Here's a video of just one of them:

[TonyRockyTiger]

David,

Regarding the BBQ Dragon, how was it used in this application? Do you mount it on the chimney after lighting the coals from beneath, or did you mount it on the Kettle after they were already ashed-over in the chimney and dumped into the Kettle? Forgive the dumb questions - this is the first I've heard about the BBQD.

--antony

[David Parrish]

Matt the pics were deleted this weekend when we made several significant improvements to our picture hosting functionality. I will have to reupload them. I'm out of town this week so it won't be until this Friday at the earliest.