ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 06-26-2012, 04:43 PM   #1
Moose
Quintessential Chatty Farker

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Lightbulb The Reverse Sear Explained & De-Mystified: Full Tutorial & Pr0n Included!

I posted this a while back in response to a question in another thread, so I thought it would be helpful to devote a thread specifically to this topic.

Reverse sear is a grilling/smoking technique whereby the meat is cooked with indirect heat first, then finished direct over high heat.

Why?

For years we were taught that searing meat first over high heat "sealed" in the juices. This notion has been recently dis-proven too many times to count by test kitchens and professional cooks/BBQ chefs across the country that demonstrated considerably greater moisture loss than indirect cooking.

Essentially when you use a reverse sear, you are roasting your meat, which helps prevent the kind of moisture loss you get by cooking meat over high heat. Reverse searing is ideal for larger pieces of meats, steaks, and roasts, but I have to say, it works quite well for burgers, too! Reverse searing also produces a much more evenly cooked piece of meat, in addition to better moisture retention. The sear over direct heat merely helps to finish cooking the meat and adds a nice 'crust' to the meat.

Here's some trip tip that was cooked with a traditional direct sear:



See that grey/brown ring? All that high heat basically cooked the beejezus out of the outer layer.

Here's some tri-tip cooked reverse sear style:



And some filet roast:



See how evenly they both are cooked? Which would you rather eat?

Do a google search for Chris Finney/Reverse Sear. He pioneered this method, although met with much scorn initially. But as they say, results don't lie!

Reverse searing for me provides the perfect opportunity to get a lot (or as little) of smoke flavor as I want - I usually add one or more chunks of smoking wood to my hot coals for the indirect part of the cook, thus imparting a smoky flavor that often tastes like the meat was cooked over a wood fire. For me this is the best of both worlds - grilling AND smoking combined.

So how do you do it?


1. Set up your charcoal grill by banking your coals to one side. I usually do about 50% 50% lit & unlit. If you want some smoke, add a small chunk or two of smoking wood of your choice on the lit coals.

2. Put your meat on the "cold" side of the grill, and close the lid. If you want smokier meat, shut your lower vents a bit, which will inhibit 02, thus preventing the wood from catching fire.

3. At this point, your cooker should be heating up to about 350. This is a good temp, give or take 20 degrees. If it gets hotter than 400, shut your lower vents a bit, which will drop the temp.

4. When your meat reaches about 80% of your desired internal target temp, it's time to put it on the hot side of the grill. A one inch steak would only need less than half a minute a side, while something like a Tri-Tip would need a few minutes per side. Take your meat off the grill when it has reached your desired target temp. Let it rest, then serve and enjoy.

And that's it! You just did your first reverse sear.

Here's a few reverse sear cooks from start to finish you might enjoy:

Pork Chops

Tri-Tip

Hanger Steak

Burgers

Lamb Chops


I hope this post is helpful for those looking to explore this cooking technique.
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Custom Avatars by Grillman
Blackstone Pizza Oven/Big Red UDS/Small BGE/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer

Check out my blog:
www.mooseonfire.com



Moose is online now   Reply With Quote


Unread 06-26-2012, 04:45 PM   #2
mbshop
Babbling Farker
 
Join Date: 06-24-07
Location: visalia, ca
Downloads: 0
Uploads: 0
Default

i've been doing reverse sear for years. i hated the soggy crust i was getting. so i switched up and havn't looked back.
__________________
george
spam, can't live without it
mbshop is offline   Reply With Quote


Unread 06-26-2012, 04:55 PM   #3
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

Great post Moose!
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Unread 06-26-2012, 05:05 PM   #4
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Dammit.....hongry now.

Good stuff Moose!
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is offline   Reply With Quote


Unread 06-26-2012, 05:07 PM   #5
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

Thanks Moose Will definately have to try it
Big George's BBQ is offline   Reply With Quote


Unread 06-26-2012, 05:08 PM   #6
Ryan Chester
is One Chatty Farker
 
Join Date: 02-06-09
Location: Orange County, CA
Downloads: 0
Uploads: 0
Default

Great post. Thanks Moose!
__________________
Ryan Chester - The Rub Company & Smoqued California BBQ
Ryan Chester is offline   Reply With Quote


Unread 06-26-2012, 05:16 PM   #7
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Excellent post!
__________________
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



Duh.
bigabyte is offline   Reply With Quote


Unread 06-26-2012, 05:29 PM   #8
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

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.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote


Unread 06-26-2012, 05:32 PM   #9
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

It was Moose that finally made me a reverse sear convert. Trust in Moose.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is online now   Reply With Quote


Thanks from:--->
Unread 06-26-2012, 05:58 PM   #10
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

I had to come back to stare at the tri-tip.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote


Thanks from:--->
Unread 06-26-2012, 06:05 PM   #11
Moose
Quintessential Chatty Farker

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Gore View Post
I had to come back to stare at the tri-tip.
And you graced us with my favorite parsley shot of all time!
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Custom Avatars by Grillman
Blackstone Pizza Oven/Big Red UDS/Small BGE/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer

Check out my blog:
www.mooseonfire.com



Moose is online now   Reply With Quote


Thanks from:--->
Unread 06-26-2012, 06:06 PM   #12
TBASS
On the road to being a farker
 
Join Date: 03-13-12
Location: Atlanta, GA
Downloads: 0
Uploads: 0
Default

Thanks for the post. I have a tri tip I am planning to try the reverse sear technique on tomorrow.
TBASS is offline   Reply With Quote


Unread 06-26-2012, 06:10 PM   #13
smokemonster
Knows what a fatty is.
 
Join Date: 05-29-10
Location: Midlothian, VA
Downloads: 0
Uploads: 0
Default

Excellent post!
__________________
18.5" WSM
22.5" OTG
Smokey Joe
ET-732
[COLOR=sienna]BROWN[/COLOR] Thermapen
smokemonster is offline   Reply With Quote


Unread 06-26-2012, 07:52 PM   #14
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

Awesome! I try to explain reverse sear to folks and they look at me like I'm crazy. It's their loss!
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Thanks from:--->
Unread 06-26-2012, 07:54 PM   #15
jcpetro97
Full Fledged Farker

 
Join Date: 05-29-11
Location: Rochester, NY
Downloads: 0
Uploads: 0
Default

Great info, thanks for posting. I am gonna have to try this soon
jcpetro97 is offline   Reply With Quote


Reply

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

Loading



All times are GMT -5. The time now is 03:46 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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