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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-26-2012, 07:57 PM   #16
Durzil
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Fan-Farking-Tastic post sticky please.
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Unread 06-26-2012, 08:32 PM   #17
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Great post Moose!! Big fan of the reverse-sear.

Here's a link to the "finney method"
http://www.ironpigbbq.com/Reverse-Sear.html
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Unread 06-26-2012, 08:54 PM   #18
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This is one terrific post. Great job.
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Unread 06-26-2012, 10:43 PM   #19
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Is there such a thing as double reverse sear? Like searing it first and then letting it cook at a lower temp til done?
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Unread 06-26-2012, 10:59 PM   #20
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Gonna try this with some pork chops I have in the fridge!

Thanks moose!
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Unread 06-26-2012, 11:20 PM   #21
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Big fan pf reverse sear here.

Great post!
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Unread 06-26-2012, 11:39 PM   #22
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Quote:
Originally Posted by JS-TX View Post
Is there such a thing as double reverse sear? Like searing it first and then letting it cook at a lower temp til done?
If I'm understanding you correctly, that would be the old school traditional "sear first then finish indirect". The reverse sear solves the problems this method creates. Maybe read the original post from beginning to end to understand how and why this works.
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Unread 06-27-2012, 12:07 AM   #23
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Great explanation Moose. The way you laid it out makes it easy to understand the process. Sometimes out of old habits, we can't see the forest for the trees. Also makes me hungry for a good tri-tip. Now to try to find one locally.
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Unread 06-27-2012, 04:09 AM   #24
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I have been doing sous vide cooking for awhile, which does this approach too. The family favorite is deep fried burgers, where I vacuum pack the burger, cook to the exact desired done-ness and then deep fry for 40 seconds to give a crispy exterior.

I will be doing reverse sear, sous vide pork chops, but with a warm smoke first. I will shoot for 150F or lower, smoking them with mesquite chips for 1 to 2 hours. Then vacuum pack and freeze. When I want a chop, I pull it out of the freezer, leave it in the bag and sous vide to the exact temperature I want. Then pull it out of the water, remove from the bag and sear it before eating. In fact, I may do this for a small party own the road. Mashed potatoes, fresh dinner rolls and smokey pork chops sounds like a good meal to me!

Reverse sear is a great way to finish your meat, regardless if you roast, sous vide, or confit you meat.
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Unread 06-27-2012, 06:09 AM   #25
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You've sold me on the reverse sear Moose.
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Unread 06-27-2012, 06:26 AM   #26
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I just do not like charred meats, so the Reverse Sear comes natural to me.
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Unread 06-27-2012, 06:46 AM   #27
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Awesome post...second the sticky suggestions.
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Unread 06-27-2012, 08:09 AM   #28
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Reverse sear is the only way I do steaks anymore. Will try on the prime rib next. Thanks for the info.
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Unread 06-27-2012, 08:54 AM   #29
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I will definatley give this a go on my next grill. I guess I was already doing this on my ribs, as I would add sauce and finish on the grill. Thanks,
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Unread 06-27-2012, 09:21 AM   #30
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Nice tutorial Moose! I love the reverse sear!


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