Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

T-rex vs. Reverse Sear

gte1gte1 Posts: 376
edited July 2012 in EggHead Forum

Ok I have now tried a couple of times using the reverse sear method to see how it compares with the T-rex method.  On a tri-tip I find that there is very little difference either way.  With steaks I find the t-rex method to produce a much better flavor.  For me the slower cooking of the exterior produces a smoke/cured flavor that isn't right on steaks.  Maybe it was my use of the red oak, and I should try either a different wood or none at all.  I do however use the red oak with the T-rex method and do not get the same flavor, I am assuming because the surface is seared already.


Sign In or Register to comment.
Click here for Forum Use Guidelines.