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Unread 11-06-2012, 02:49 PM   #6
Knows what a fatty is.
Join Date: 06-05-12
Location: Ft. Worth, TX
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Originally Posted by earthling30 View Post
Sounds interesting. Could y'all please specify how you're doing a reverse sear.
Cook your patties indirect to about 10*F below desired interior doneness and then rapidly sear over direct heat.

I've been doing my burgers this way for several years and it is by far my preferred method for a 1/2lb (or bigger) patty.

1/4lb patties are normally too thin for this method to really work. For me, it's easier to just grill those over medium direct heat for 2-3 minutes per side.
Large BGE // 22.5" Weber OTS to OTG mod // Blue Thermapen // Maverick ET732 // DigiQ DX2
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