Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
06-26-2012, 04:43 PM | #1 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
|
The Reverse Sear Explained & De-Mystified: Full Tutorial & Pr0n Included!
I posted this a while back in response to a question in another thread, so I thought it would be helpful to devote a thread specifically to this topic.
Reverse sear is a grilling/smoking technique whereby the meat is cooked with indirect heat first, then finished direct over high heat. Why? For years we were taught that searing meat first over high heat "sealed" in the juices. This notion has been recently dis-proven too many times to count by test kitchens and professional cooks/BBQ chefs across the country that demonstrated considerably greater moisture loss than indirect cooking. Essentially when you use a reverse sear, you are roasting your meat, which helps prevent the kind of moisture loss you get by cooking meat over high heat. Reverse searing is ideal for larger pieces of meats, steaks, and roasts, but I have to say, it works quite well for burgers, too! Reverse searing also produces a much more evenly cooked piece of meat, in addition to better moisture retention. The sear over direct heat merely helps to finish cooking the meat and adds a nice 'crust' to the meat. Here's some trip tip that was cooked with a traditional direct sear: See that grey/brown ring? All that high heat basically cooked the beejezus out of the outer layer. Here's some tri-tip cooked reverse sear style: And some filet roast: See how evenly they both are cooked? Which would you rather eat? Do a google search for Chris Finney/Reverse Sear. He pioneered this method, although met with much scorn initially. But as they say, results don't lie! Reverse searing for me provides the perfect opportunity to get a lot (or as little) of smoke flavor as I want - I usually add one or more chunks of smoking wood to my hot coals for the indirect part of the cook, thus imparting a smoky flavor that often tastes like the meat was cooked over a wood fire. For me this is the best of both worlds - grilling AND smoking combined. So how do you do it? 1. Set up your charcoal grill by banking your coals to one side. I usually do about 50% 50% lit & unlit. If you want some smoke, add a small chunk or two of smoking wood of your choice on the lit coals. 2. Put your meat on the "cold" side of the grill, and close the lid. If you want smokier meat, shut your lower vents a bit, which will inhibit 02, thus preventing the wood from catching fire. 3. At this point, your cooker should be heating up to about 350. This is a good temp, give or take 20 degrees. If it gets hotter than 400, shut your lower vents a bit, which will drop the temp. 4. When your meat reaches about 80% of your desired internal target temp, it's time to put it on the hot side of the grill. A one inch steak would only need less than half a minute a side, while something like a Tri-Tip would need a few minutes per side. Take your meat off the grill when it has reached your desired target temp. Let it rest, then serve and enjoy. And that's it! You just did your first reverse sear. Here's a few reverse sear cooks from start to finish you might enjoy: Pork Chops Tri-Tip Hanger Steak Burgers Lamb Chops I hope this post is helpful for those looking to explore this cooking technique.
__________________
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 |
2 members found this post helpful. |
Thanks from: ---> |
06-26-2012, 04:45 PM | #2 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
|
i've been doing reverse sear for years. i hated the soggy crust i was getting. so i switched up and havn't looked back.
__________________
george spam, can't live without it |
|
06-26-2012, 04:55 PM | #3 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
|
Great post Moose!
__________________
[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
|
06-26-2012, 05:05 PM | #4 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
Dammit.....hongry now.
Good stuff Moose!
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
|
06-26-2012, 05:07 PM | #5 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
Thanks Moose Will definately have to try it
|
|
06-26-2012, 05:08 PM | #6 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
|
Great post. Thanks Moose!
__________________
Ryan Chester - The Rub Company & Smoqued California BBQ |
|
06-26-2012, 05:16 PM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Excellent post!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
06-26-2012, 05:29 PM | #8 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
|
Don't forget prime rib.
(smoked at 225* to IT around 120-125*, rested 20 minutes, then seared) Here are a few of my favorite links on reverse sear: http://www.seriouseats.com/2009/12/t...prime-rib.html http://www.seriouseats.com/2010/12/w...m_medium=email You can read about the juicy advantage.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
|
Thanks from: ---> |
06-26-2012, 05:32 PM | #9 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
It was Moose that finally made me a reverse sear convert. Trust in Moose.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
Thanks from:---> |
06-26-2012, 05:58 PM | #10 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
|
I had to come back to stare at the tri-tip.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
|
Thanks from:---> |
06-26-2012, 06:05 PM | #11 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
|
And you graced us with my favorite parsley shot of all time!
__________________
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 |
|
Thanks from:---> |
06-26-2012, 06:06 PM | #12 |
Full Fledged Farker
Join Date: 03-13-12
Location: Atlanta, GA
|
Thanks for the post. I have a tri tip I am planning to try the reverse sear technique on tomorrow.
|
|
06-26-2012, 06:10 PM | #13 |
On the road to being a farker
Join Date: 05-29-10
Location: Midlothian, VA
|
Excellent post!
__________________
Lang 60 Original Primo Oval XL 18.5" WSM 22.5" OTG |
|
06-26-2012, 07:52 PM | #14 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
|
Awesome! I try to explain reverse sear to folks and they look at me like I'm crazy. It's their loss!
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
|
Thanks from:---> |
06-26-2012, 07:54 PM | #15 |
Full Fledged Farker
Join Date: 05-29-11
Location: Rochester, NY
|
Great info, thanks for posting. I am gonna have to try this soon
|
|
Thread Tools | |
|
|