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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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11-05-2012, 06:42 PM
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#1 |
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is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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Tried the reverse sear on burgers.
I must say I'm a true believer. My wife said they were the best yet. Just plain ole cheeseburger with grilled onions. Can't beat it!
ImageUploadedByTapatalk1352162560.473329.jpg
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Stick burner. |
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11-05-2012, 06:47 PM
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#2 |
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Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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It's hard to beat a good burger. Never thought of reverse sear on one may have to try it.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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11-06-2012, 11:56 AM
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#3 |
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Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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That's a good loking burger. I started doing reverse sears on my burgers about a year ago, works great.
Matt |
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11-06-2012, 11:58 AM
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#4 |
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Full Fledged Farker
  Join Date: 10-20-11
Location: Omaha
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Ahh Yeah. Love them burgers.
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Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe |
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11-06-2012, 12:11 PM
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#5 |
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Full Fledged Farker
Join Date: 05-17-09
Location: Tuscaloosa, AL
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Sounds interesting. Could y'all please specify how you're doing a reverse sear.
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UDS, Brinkmann Trailmaster, 22.5 Kettle, back yard with family, and imaginary friends. |
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11-06-2012, 02:49 PM
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#6 | |
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Knows what a fatty is.
Join Date: 06-05-12
Location: Ft. Worth, TX
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Quote:
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.
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Large BGE // 22.5" Weber OTS to OTG mod // Blue Thermapen // Maverick ET732 // DigiQ DX2 |
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11-06-2012, 02:57 PM
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#7 | |
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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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Quote:
http://www.bbq-brethren.com/forum/sh...d.php?t=119945 I love how the surface of the burgers turn a deep reddish brown from the smoke, not to mention how juicy they are... If you want to learn more about reverse searing in general, you can check out: http://www.bbq-brethren.com/forum/sh...d.php?t=136959
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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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11-06-2012, 05:25 PM
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#8 |
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Full Fledged Farker
Join Date: 12-26-11
Location: Fairhope, Alabama
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Done it several times with great results. Color of interior is awesome, pink throughout.
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- Weber Kettle -Chargiller Akorn -Masterbuilt Vertical *NOT a member of the Secret Squirrel Society because it does not exist! :crazy: KCBS CBJ |
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11-06-2012, 06:57 PM
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#9 |
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Found some matches.
Join Date: 10-23-12
Location: Fort Worth TX
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Without reading this, I just did this same thing with pork chops tonight. They were awesome... this technique is not limited to burgers.
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11-07-2012, 01:51 AM
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#10 |
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Full Fledged Farker
Join Date: 05-17-09
Location: Tuscaloosa, AL
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Cool, thanks, will have to try it out.
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UDS, Brinkmann Trailmaster, 22.5 Kettle, back yard with family, and imaginary friends. |
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11-07-2012, 04:44 AM
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#11 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Super cheesy, me love!
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11-07-2012, 08:57 AM
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#12 |
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Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
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The absolutely best burgers I have ever had were made in a small diner next to my dads shop, she used ground beef, and a hot grill, smashed it on there, let it cook right to the grill(it sort of fried right TO the grill), peeled it off more or less, then did the second side the same way. Never had a burger as good.
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11-07-2012, 09:05 AM
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#13 | |
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Banned
Join Date: 02-07-11
Location: brenham, texas
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Quote:
Makes it tasty! |
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11-07-2012, 11:09 AM
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#14 |
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is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I also like to cook brats that way.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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11-07-2012, 11:40 AM
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#15 |
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Got Wood.
Join Date: 09-01-11
Location: Fremont, CA
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I just reverse seared a London Broil last night and it was perfect. I've done the same thing with the my two Tri Tips as well. They've all turned out more evenly cooked, while still tender and juicy.
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