Melissaredhead
is Blowin Smoke!
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After reading so many of the brethren tips and theories to using reverse searing I was ready to try it. I chose to try it on a thick cut, bone in pork chop and a 1 inch NY strip.
So I slowly brought the IT of the meats up over indirect coals with a little bit of pecan. Then seared it directly over the hot coals. Allowed the meat to rest for about 10 minutes in foil.
I really had trouble wrapping my head around this technique. But for my first try I was happy. It's a little over what I wanted but the it was cooked consistently from crust to crust.
http://i280.photobucket.com/albums/kk175/melissaredhead/Mobile%20Uploads%][/URL]
[URL=http://s280.photobucket.com/user/melissaredhead/media/Mobile%20Uploads/image_zpsc6z50xg3.jpg.html][IMG]http://i280.photobucket.com/albums/kk175/melissaredhead/Mobile%20Uploads/image_zpsc6z50xg3.jpg
Sides are a quinoa salad and baked sweet potato.
I will do a reverse sear again. Oh and the pork chop turned out even better than the steak. I didn't get a pic because my husband made his plate and gobbled it up. He said it was a really good pork chop so I'll take that as a win.
Thanks for viewing and I welcome any other tips for perfecting the reverse sear. :biggrin1::mrgreen:
So I slowly brought the IT of the meats up over indirect coals with a little bit of pecan. Then seared it directly over the hot coals. Allowed the meat to rest for about 10 minutes in foil.
I really had trouble wrapping my head around this technique. But for my first try I was happy. It's a little over what I wanted but the it was cooked consistently from crust to crust.
http://i280.photobucket.com/albums/kk175/melissaredhead/Mobile%20Uploads%][/URL]
[URL=http://s280.photobucket.com/user/melissaredhead/media/Mobile%20Uploads/image_zpsc6z50xg3.jpg.html][IMG]http://i280.photobucket.com/albums/kk175/melissaredhead/Mobile%20Uploads/image_zpsc6z50xg3.jpg
Sides are a quinoa salad and baked sweet potato.
I will do a reverse sear again. Oh and the pork chop turned out even better than the steak. I didn't get a pic because my husband made his plate and gobbled it up. He said it was a really good pork chop so I'll take that as a win.
Thanks for viewing and I welcome any other tips for perfecting the reverse sear. :biggrin1::mrgreen:
