Frederick, MD - LBGE and some accessories
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Hooked on the Reverse sear!
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AlbertaEgger
Posts: 1,387
Not sure if I have said this yet, 100% hooked on this now. Loving the CI. Thats it, thats all, short and sweet. Have a great week evertyone! (And still waiting for my PS for MM)
County of Parkland, Alberta, Canada
Comments
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Well, You have got yourself some top notch eats there! I would pay handsomely for a meal of that caliber. Bravo, Bravo! Man the char is phenomenal!
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Beautiful sear!
What temperature do bring the egg to when heating up your CI? -
looks great, I'm a big fan of the CI reverse sear also... love the char!Houston, TX - LBGE
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oldgeezeystax said:Beautiful sear!
What temperature do bring the egg to when heating up your CI?County of Parkland, Alberta, Canada -
700 shooowee that's hot!
So the process is:- ~250 raised direct until a certain temp below your desired temp
- Pull and tent
- Put CI in egg and raise temp to 550-700
- Pat meat dry and sear briefly on each side?
Frederick, MD - LBGE and some accessories -
Looking good! I started searing mine in a CI after seeing one of your previous posts. I love the nice crust it produces.
Costco strip Loins?GWN -
oldgeezeystax said:700 shooowee that's hot!
So the process is:- ~250 raised direct until a certain temp below your desired temp
- Pull and tent
- Put CI in egg and raise temp to 550-700
- Pat meat dry and sear briefly on each side?
County of Parkland, Alberta, Canada -
Nanook said:Looking good! I started searing mine in a CI after seeing one of your previous posts. I love the nice crust it produces.
Costco strip Loins?County of Parkland, Alberta, Canada -
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What temp do you pull them before the sear?
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oldmandawg said:What temp do you pull them before the sear?County of Parkland, Alberta, Canada
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I did a reverse sear a couple of weeks ago. I got adventurous since it was just me, and I threw the steak right on the coals to finish the sear. Turned out awesome.Winnipeg, Canada -
kthacher said:
I did a reverse sear a couple of weeks ago. I got adventurous since it was just me, and I threw the steak right on the coals to finish the sear. Turned out awesome.
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Are you using any fat on the CI (oil/ghee/etc)? I feel like everything will smoke at that temp...Frederick, MD - LBGE and some accessories
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VERY NICE, very similar to what I do (no platesetter) for my reverse sear:
1) Egg @ 250F w/ cast iron griddle on factory level grate
2) Insert grid extender (directly over cast iron griddle)
3) Place steak on top of grid extender (so griddle below blocks direct flame AKA indirect) place some aluminum foil on griddle to catch any drips
4) Remove steak once internal temp is ~115F . . . tent
5) Remove raised grid, open egg 100% until dome temp reads around 600F
6) Sear on hot cast iron griddle 90 secs a side, pull (*optional - add butter and fresh herbs . . baste during sear)
This method is nice for two reasons:
1) no need to mess with platesetter
2) cast iron stays in the whole time so reaches SEAR temp fastColumbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
I am still testing the best time to season? Seems like most season for the indirect cook . . dry . . then sear without re-season?Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
oldgeezeystax said:Are you using any fat on the CI (oil/ghee/etc)? I feel like everything will smoke at that temp...County of Parkland, Alberta, Canada
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NDG said:I am still testing the best time to season? Seems like most season for the indirect cook . . dry . . then sear without re-season?County of Parkland, Alberta, Canada
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Got it. This is my fav way to do steak. IMO, reverse sear all in the BGE is better than Sous Vide and Sear.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Thanks for all of the info! Now all I need is a steak....Frederick, MD - LBGE and some accessories
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So what is the advantage of the reverse sear?Johns Creek, GA - LBGE and a some stuff
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tfhanson said:So what is the advantage of the reverse sear?
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I am new to the BGE, got mine for my birthday in Feb. Have not tried a reverse sear, but I keep reading about it. The guy who deliverd my egg and set it up said that was the only way to cook a steak.Johns Creek, GA - LBGE and a some stuff
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HOLY COW them's some good lookin' steaks!
I'm still trying to master reverse sear myself, but on a Mini it's challenging to say the least..(indirect, remove PS, put tiny little CI 10'' grid on, get to 600, etc).
Doable, but not consistent yet.
Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!) -
The benefits of reverse sear work best on thick steaks.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
SmokyBear said:HOLY COW them's some good lookin' steaks!
I'm still trying to master reverse sear myself, but on a Mini it's challenging to say the least..(indirect, remove PS, put tiny little CI 10'' grid on, get to 600, etc).
Doable, but not consistent yet.
County of Parkland, Alberta, Canada -
I've got the CI plate setter. Just wondering if you use the PS for the low and slow part of the reverse sear, you could just flip it over when you raise the heat and do the reverse sear on the flip side of the CI PS once it gets up to heat?Johns Creek, GA - LBGE and a some stuff
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tfhanson said:I've got the CI plate setter. Just wondering if you use the PS for the low and slow part of the reverse sear, you could just flip it over when you raise the heat and do the reverse sear on the flip side of the CI PS once it gets up to heat?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Skiddymarker said:tfhanson said:I've got the CI plate setter. Just wondering if you use the PS for the low and slow part of the reverse sear, you could just flip it over when you raise the heat and do the reverse sear on the flip side of the CI PS once it gets up to heat?
Almost always I have foiled spuds or corn under the steaks on the two tier rack, so its alsmost an indirect anyways, if we are not doing anything else then I have used the PS. I agree as well, no need to flip the CI PS if thats what you are using @tfhansonCounty of Parkland, Alberta, Canada -
Sounds good then, I will try it this weekend and get back to y'allJohns Creek, GA - LBGE and a some stuff
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