Quick question - could I use a George Foreman grill to reverse sear a steak/burger after pulling it off the smoker
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Reverse sear - question
- Thread starter TheHojo
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Yep. Any hot surface will give you the color and sizzle you're looking for at the end of the reverse sear process. It may taste different than fire sear, but you've already imparted plenty of flavor with the smoke.
Just be careful not to overcook since the George Foreman may not get to the temps that are needed to quickly sear. It's been a really long time since I've used one and I'm ignorant of the temps they can achieve nowadays.
Just be careful not to overcook since the George Foreman may not get to the temps that are needed to quickly sear. It's been a really long time since I've used one and I'm ignorant of the temps they can achieve nowadays.
Last edited:
rwalters
Quintessential Chatty Farker
IMO it may give you a mild sear before over cooking your protein. I just don't think it's gonna be hot enough. I think you'd be much happier with small Piece of Lodge CI sitting over a hot flame...even if that flame is just your stove top.
I agree about using cast iron skillet or griddle. I have this model from lodge, it's got a smooth face on one side and a ribbed face on the other.
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Since you have a Weber kettle, why not set it up indirect, cook your meat till you're about at the temp you want it, then sear it over the hot side of the kettle?
Yea not sure if it would have enough kick. That and the foreman cooks from both sides. I think you could make it work but doing it all on the kettle would work better
