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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-05-2009, 03:30 PM
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#1 |
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is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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Finney's Reverse Sear Help Finney Help
can someone help me find the details to Finney's reverse sear method? I got a honkin big ole 2 or 3 lb sirloin steak I want to try that on and I don't know what temp to cook the steak to indirect before searing it direct. Would about 110 or 120 be right.? Oh, I'm gonna cook it on the lil PK which I think might be perfect for this kind of cook.
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Greendriver, -------------------------------------------- Blog - Carpet Capitol Living |
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12-05-2009, 03:35 PM
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#2 |
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Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Kevin |
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12-05-2009, 03:36 PM
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#3 |
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is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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12-05-2009, 03:42 PM
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#4 |
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Full Fledged Farker
Join Date: 09-19-09
Location: Bradenton, FL
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Primo Oval XL, Primo Oval JR, BBQ Guru DigiQ II, RED Spash-Proof Super-Fast Thermapen |
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12-05-2009, 04:00 PM
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somebody shut me the fark up.
  
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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You might have a look at this thread I started, which is basically the same thing, more or less:
http://www.bbq-brethren.com/forum/sh...ad.php?t=73593 I smoke my steaks and chops on the cool side for 10 45 mins depending on size and cut of meat, and finish with a hot sear right before I pull the meat, about 5 degrees below target temp. I've been doing this now for about a year and have never looked back...the result is outstanding and much better flavored meat.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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12-05-2009, 04:06 PM
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#6 | |
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is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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Quote:
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Greendriver, -------------------------------------------- Blog - Carpet Capitol Living |
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12-05-2009, 08:44 PM
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#7 | |
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is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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Quote:
I have faith!
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"Red" - Just Moved to Omaha! |
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12-06-2009, 08:24 PM
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#8 |
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is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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Chet, (or any of you for that matter) you can always email me BBQCarolina(at)gmail(dot)com. Or call me at the phone numbers listed on my website www.IronPigBBQ.com (contact info).
This link would have gotten you what you wanted this time: http://www.ironpigbbq.com/Reverse-Sear.html
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Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website |
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