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DerHusker
05-27-2013, 11:03 PM
And the piece de resistance for this beautiful weekend is reverse seared bacon wrapped filets, twice baked potatoes & corn on the cob.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/Steaks/IMG_3892_zps34ef7b50.jpg

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/Steaks/IMG_3893_zps85e295fa.jpg

Another OMG! meal. YUUUMMMMMMMYYYY!!!!!!! :mrgreen:

JohnHB
05-27-2013, 11:13 PM
Beautiful medium rare - exactly how I love it. And bacon wow. I have installed a new button on my PC!
http://i1292.photobucket.com/albums/b579/jhbanks/null_zps0a85aacd.jpg

John

martyleach
05-27-2013, 11:16 PM
Fine looking meal there! Very nice.

CharredApron
05-27-2013, 11:17 PM
OMG is right! I am all about those spuds!

DerHusker
05-28-2013, 12:31 AM
Beautiful medium rare - exactly how I love it. And bacon wow. I have installed a new button on my PC!
http://i1292.photobucket.com/albums/b579/jhbanks/null_zps0a85aacd.jpg

John
Thanks. Love the Bacon button.

DerHusker
05-28-2013, 09:51 AM
OMG is right! I am all about those spuds!
Thanks. The twice baked potatoes were really good but the filets were OMG awesome!

ajstrider
05-28-2013, 10:10 AM
Reverse searing is how I have been cooking my steaks and I much prefer them this way now.

Randbo
05-28-2013, 10:14 AM
yummy

johnnysmoke
05-29-2013, 05:33 AM
Reverse searing is how I have been cooking my steaks and I much prefer them this way now.


How do you do reverse searing?

Big George's BBQ
05-29-2013, 08:14 AM
That looks Great

DerHusker
05-29-2013, 09:33 AM
How do you do reverse searing?
Reverse Searing is where you slowly cook your meat (Steak, Tri-Tip, etc...) indirectly at temps between 250 up to 300 (depending on time) until itís approximately 10 to 20 degrees below your target temp. I add a few chunks of wood while it's cooking indirectly to impart some smoke flavor. On your Weber OTG youíd want to mound your charcoal to one side and place your meat on the other side.

After it gets to these below target temps you remove the meat and loosely tent with foil and then crank up your grill to somewhere between 500 to 750 degrees. Once it gets there you now sear your meat (as close to the flames as possible) for a minute or two per side depending on thickness. If the meat is thin you would want to go even less than a minute. I took some pics of the cooking process for these filets but didnít realize that the camera didnít have a card in it so here are some pics of a Tri-Tip I cooked reverse sear. (I love doing a Tri-Tip this way) Here is the TT cooking indirectly with the charcoal mounted in front.


http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3519.jpg

Now, after cranking up the heat to 500 I put it on the lower grill for a sear. As a Tri-Tip is pretty thick I do close to 5 minutes per side. (if it was at 750 I'd do less time)

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3520.jpg

And flipped.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3521.jpg

And here is the result. (Oh so good!)


http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3528.jpg

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3531.jpg

:hungry:

johnnysmoke
05-29-2013, 10:10 AM
wow that looks good. thank you very much:grin:

mytmouz
05-29-2013, 01:26 PM
Lazy way to ramp up the temp is to fill up the chimney starter and fire it up. A bakers rack or grill grate over the top of the starter will do the job, if you have a large chimney starter...

DerHusker
05-29-2013, 04:11 PM
Lazy way to ramp up the temp is to fill up the chimney starter and fire it up. A bakers rack or grill grate over the top of the starter will do the job, if you have a large chimney starter...
I've seen this done. Also seen where people will have a separate small grill going for the sear temps. Like a Smoky Joe or a Hibachi.

locoogrinds
05-30-2013, 12:23 AM
Reverse Searing is where you slowly cook your meat (Steak, Tri-Tip, etc...) indirectly at temps between 250 up to 300 (depending on time) until itís approximately 10 to 20 degrees below your target temp. I add a few chunks of wood while it's cooking indirectly to impart some smoke flavor. On your Weber OTG youíd want to mound your charcoal to one side and place your meat on the other side.

After it gets to these below target temps you remove the meat and loosely tent with foil and then crank up your grill to somewhere between 500 to 750 degrees. Once it gets there you now sear your meat (as close to the flames as possible) for a minute or two per side depending on thickness. If the meat is thin you would want to go even less than a minute. I took some pics of the cooking process for these filets but didnít realize that the camera didnít have a card in it so here are some pics of a Tri-Tip I cooked reverse sear. (I love doing a Tri-Tip this way) Here is the TT cooking indirectly with the charcoal mounted in front.


http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3519.jpg

Now, after cranking up the heat to 500 I put it on the lower grill for a sear. As a Tri-Tip is pretty thick I do close to 5 minutes per side. (if it was at 750 I'd do less time)

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3520.jpg

And flipped.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3521.jpg

And here is the result. (Oh so good!)


http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3528.jpg

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3531.jpg

:hungry:

I have a Vision, looks similar to yours.

Where you get the lower grill, top grill and the half stone for indirect.

Very neat.

Tsevg9
05-30-2013, 09:27 AM
Thanks for the info, btw the TT looks awesome. Making me hungry. Is it acceptable to eat brisket for breakfast???

Fat Cap
05-30-2013, 09:52 AM
Thanks for the pics. I think I will be giving that a go in the very near future! Looks great!

DerHusker
05-30-2013, 07:02 PM
I have a Vision, looks similar to yours.

Where you get the lower grill, top grill and the half stone for indirect.

Very neat.
Yes that's a Vision. The lower grill is a 14.5" CI from Craycort. (If I could do it over I'd get the 15" CI grill from BGE) Also shown is the Adjustable Rig, 9 x 16 " half stone & grill from Ceramic Grill Stone.