Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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

Join Date: 02-15-08
Location: Houston, Texas

Here is one persons view on Reverse Sear for steaks.
Klose - 20" X 48[COLOR=black]" Offset[/COLOR]
Big [COLOR=darkgreen]Green[/COLOR] Egg - XL & Medium
Charbroil [COLOR=red]Red [/COLOR]Gasser
Bar is offline   Reply With Quote

Old 03-27-2011, 04:57 PM   #17
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT

I'm going to give this a try...I've never reverse seared anything before...

Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
[COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]
OakPit is offline   Reply With Quote

Old 03-29-2011, 08:58 PM   #18
On the road to being a farker
Join Date: 04-07-10
Location: Antelope, CA

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.
The Midnight Smoker BBQ
TheMidnightSmoker is offline   Reply With Quote

Old 03-29-2011, 09:55 PM   #19
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

I like a reverse sear personally.
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

bigabyte is offline   Reply With Quote

Old 03-29-2011, 10:03 PM   #20
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS

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

deepsouth is offline   Reply With Quote

Old 03-29-2011, 11:22 PM   #21
Knows what a fatty is.
Join Date: 12-23-10
Location: Palo Alto, CA

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:

Gator Rebel Vertical - Santa Maria Grill - "Schumacher" Red Thermapen
AndyDuncan is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Reverse sear on tri-tip: I'll never sear first again (no pr0n) Chezmatt Q-talk 1 06-29-2011 02:02 AM
Reverse sear Tri-Tip on Small BGE (pron) R2Egg2Q Q-talk 2 11-28-2010 03:00 PM
Reverse Sear Tri-Tip & Chicken (pics) PatioDaddio Q-talk 8 08-15-2010 06:50 PM
Reverse Sear Tri-Tip and Black-eyed Peas Ross in Ventura Q-talk 21 01-02-2010 07:59 PM
Reverse Sear Tri-Tip on the Egg swamprb Q-talk 16 10-18-2008 11:16 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 02:28 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts