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Unread 03-27-2011, 02:46 PM   #16
Is lookin for wood to cook with.

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Here is one persons view on Reverse Sear for steaks.
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Unread 03-27-2011, 03:57 PM   #17
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I'm going to give this a try...I've never reverse seared anything before...

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Unread 03-29-2011, 07:58 PM   #18
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I smoke my Tri-Tip at around 225 degrees and allow the meat to develop a nice color as Tim puts it. I pull when medium rare, rest and eat. I understand the Maillard Reaction and agree it is needed for bigger bites of meat such as a steak but TT is sliced thin and I just dont feel it needs a sear. That being said, I am a fan of the Reverse Sear on other cuts of beef.
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Unread 03-29-2011, 08:55 PM   #19
somebody shut me the fark up.

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I like a reverse sear personally.
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Unread 03-29-2011, 09:03 PM   #20
somebody shut me the fark up.

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Originally Posted by deepsouth View Post
I sear mine first.
i'm ok being on my "sear first" island!

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Unread 03-29-2011, 10:22 PM   #21
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Originally Posted by deepsouth View Post
i'm ok being on my "sear first" island!

There's at least two on that island. I like a nice dark crust, about 1/8th inch of grey, followed by solid medium-rare pink, and I find I get that easier with a normal sear when the meat is still cool, so I sear first. But that could just be the fact that i've done it that way so many more times I'm better at it than a reverse.

I also like taking the meat off the smoker or grill when it's done, not having to guess at how much heat that sear is going to add to the finished product. Maybe if I was searing on a gas grill where you can dial-in the temps easier, but wood/charcoal is pretty variable.

EDIT: this is what I'm trying to get when I sear tip, and it's what I haven't been able to get with a reverse:

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