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Old 06-27-2012, 09:32 AM   #31
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Always reverse sear.
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Old 06-27-2012, 09:48 AM   #32
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I'm going to have to try this sometime. A little backwards from what I'd always thought.
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Old 06-27-2012, 10:50 AM   #33
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This method is especially useful for the caveman sized cuts of meat. I'm a big fan of the reverse sear.
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Old 06-27-2012, 01:43 PM   #34
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Love a good reverse sear. Absolute best way to do burgers.

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Old 06-27-2012, 01:46 PM   #35
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Started doing it a few months ago, and family agrees, best i have ever done for steaks, pork chops and burgers!
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Old 06-27-2012, 02:13 PM   #36
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ill HAVE to go this way .. never even heard of it til now! another reason to love this site!
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Old 06-27-2012, 02:16 PM   #37
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This should get road mapped or become a sticky, since it is a FAQ on reverse sear.
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Duh.
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Old 06-27-2012, 02:55 PM   #38
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Quote:
Originally Posted by bigabyte View Post
This should get road mapped or become a sticky, since it is a FAQ on reverse sear.
100%

I started doing this with Tri-Tip as I wanted it smoked but to still have that flavor filled crust. I was unhappy with trying to sear then smoke as I wasn't able to consistently get good results. Meaning uneven doneness. I'm not sure who suggested it or where I picked it up from but the reverse sear Tri-Tip is consistently fabulous and I'm a convert. Made some fajitas last night doing a reverse sear with some sirloin I needed to use up. Was amazing! Great post needs to be stickied. There is no way to get better more consistent cooks that I've tried.
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Old 06-27-2012, 05:13 PM   #39
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Quote:
Originally Posted by Tatoosh View Post
I have been doing sous vide cooking for awhile, which does this approach too.

Reverse sear is a great way to finish your meat, regardless if you roast, sous vide, or confit you meat.
Tatoosh, sorry, but you can't reverse sear if you cook confit or sous vide.
I love sous vise and confit, congrats, they are amazing techniques!!

I want a sous vide bath real bad....next toy!
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Old 06-27-2012, 05:25 PM   #40
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Moose, does it matter when the rest occurs? It sounds like you move it from the indirect side right over to the direct side and let it rest. Gore, with that beautiful Prime Rib, let it rest for 20 mins before moving to the direct coals.
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Old 06-27-2012, 06:47 PM   #41
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Quote:
Originally Posted by Dave S View Post
Moose, does it matter when the rest occurs? It sounds like you move it from the indirect side right over to the direct side and let it rest. Gore, with that beautiful Prime Rib, let it rest for 20 mins before moving to the direct coals.
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Dave, I pull the meat right after the sear is finished and let it rest like any other piece of meat before serving. Obviously, the larger the cut, the longer the rest. Letting the meat rest before the sear I think overcomplicates the process, IMHO.
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Old 07-17-2012, 04:20 PM   #42
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Quote:
Originally Posted by NickTheGreat View Post
I'm going to have to try this sometime. A little backwards from what I'd always thought.
If it works... that's excellent.

I did this last weekend entirely on direct high-heat with the charcoal directly under the meat:


Plenty juicy - and tasty as all get out. Veggies too, which were done along side of the roast. That's the way Ruths Chris does theirs. Looks to me like both methods work.

OH, forgot: none of those were sprayed or drizzled with anything to make em moister. You can see in the 1st pic that the resting process (and my skill, frankly) resulted in some juicy meat.

And I attribute this to Myron Mixon. I entered that school as a darn good cook, as most here, are. But believe me, he'll sharpen your skills. The JOS class is well worth the money.
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Old 07-17-2012, 11:07 PM   #43
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Reverse searing since the late '60s (because that's how I learned it):

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Old 07-28-2012, 02:20 PM   #44
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Quote:
Originally Posted by Gore View Post
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.

Damn, Gore. That's as fine a looking prime rib as I ever saw.
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Old 11-04-2012, 05:50 PM   #45
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Off and resting.




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