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Reverse sear?

So I nearly burnt my hands off yesterday when searing some pork chops at 550 or so.Do you guys sear with the dome up or down. I believe there is less flaring with the lit down right?
Hows ya gettin' on, me ol cock



Kippens.Newfoundland and Labrador. (Canada).

Comments

  • I use long tongs and welders gloves so that I don't burn my hands.
  • WolfpackWolfpack Posts: 925
    I go lid down so it isn't a wall of flame. But plus 1 on the long tongs
    Greensboro, NC
  • BrotherEggBrotherEgg Posts: 95
    I've done two reverse seers so far. (Both of which I overcooked.) I haven't really felt the heat that much. I use pretty long tongs but no gloves. I find that I can't really get a good grip on the tongs with the gloves. I believe in a good set of tongs. I've found that if I can't get a good quick grip on what I'm trying to flip I spend too much time in the heat.

    _______________________________________________________________________________
    Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
  • ChubbsChubbs Posts: 3,590
    I sear dome down. In an effort not to overcook the meat I usually go with Trex. Once you get a good sear then you can slowly watch the temp climb during the roast. To each his own, but I have better results this way.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • GriffinGriffin Posts: 6,246
    Very few cooks involve dome up, most of them you should keep the lid down or your fire will grow out of control (major exception being wokking). Sometimes, I'll leave the lid up the last minute or two of a cook when its almost done and I want the fire to grow and give it a little extra char and maybe on shrimp, but that's about it.

    Richardson, Texas

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  • six_eggsix_egg Posts: 593
    Griffin said:
    Very few cooks involve dome up, most of them you should keep the lid down or your fire will grow out of control (major exception being wokking). Sometimes, I'll leave the lid up the last minute or two of a cook when its almost done and I want the fire to grow and give it a little extra char and maybe on shrimp, but that's about it.
    +1

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

  • avibugavibug Posts: 46
    Generally agree with Griffin but, on when I've done reverse sear, I left the dome up to crank the heat for the sear.  Usually use gloves with spatula or tongs.   
  • B&BKnoxB&BKnox Posts: 211
    edited July 2013
    I use a spider and reverse sear method, spider sits close to lump with 13" CI grid on the fire ring and heats while the steak is roasting indirect near 450.  I also have a PSwoo2, so it is really easy to lift main grid and platesetter out then drop the steak on the now super hot 13"CI grid on the spider, 30-60 sec's per side and done.  No need to raise the temp at all.  Lid open whole time during sear.  No flareups to speak of that way.
    Be Well

    Knoxville TN
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