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Flame-searing meat

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  • SmokingPat
    Club Member
    • Sep 2019
    • 78
    • Coastal southern California

    Flame-searing meat

    I've wanted to try flame searing (via propane torch) for a while. The first attempt didn't work, since the simple $20 torch I bought extinguished when I turned it upside-down. Today I planned to smoke a tri tip roast, and went to the hardware store to get a proper pressure-regulated torch tip.
    Wow - the effort was worth it! The meat reached 125 degrees, I seared it for about a minute per side, then sliced it for dinner. I didn't even notice a 'sear ring' when I sliced it, since the sear was so hot and quick. Even my wife noticed there was something better about the meat.
    Wish I had pictures. Next time ...

    Edit: I liked using the torch instead of a cast iron pan because a tri tip roast is odd shaped (somewhat like a boomerang), and I found myself pushing & rolling the roast around in the pan to sear the surface. Gets old really quick.
    For a piece of meat with flat/almost flat surfaces (steak or chuck roast) a cast iron sear would be quick.
    Last edited by SmokingPat; September 5, 2020, 08:42 AM.
  • MBMorgan
    Club Member
    • Sep 2015
    • 6261
    • 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

    #2
    If you’re serious about searing with a torch, give the Searzall attachment a try:

    Click image for larger version

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Views:	59
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    ... works great.

    Comment


    • SmokingPat
      SmokingPat commented
      Editing a comment
      Oh, yeah. Searing would go quickly!
  • holehogg
    Club Member
    • Nov 2017
    • 2399
    • Port Elizabeth, South Africa

    #3
    FWIW any canaster torch will extinguish when turned upside-down or not work as effectively turned on its side.

    Comment


    • SmokingPat
      SmokingPat commented
      Editing a comment
      If you get the right top, it will work. At least work well-enough for searing meat. From the Berzomatic website:
      "For work that requires inversion, we recommend a pressure-regulated torch, such as the TS3500 Multi-Use Torch or a cast body torch, such as the TS4000, BZ4500HS, or TS8000."

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Meat-Up in Memphis

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