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Reverse Sear question
clemsontyger97
Posts: 390
After doing some reading through the archives I am sure this one is approaching the Wrap or No Wrap territory. Haven't tried it yet but read a lot of threads and other sites on the process. Can someone confirm my understanding:
1. Only with steaks thicker than one inch, otherwise just flip and flip and flip
2. 225-250ish indirect (either plate setter or CI skillet underneath if using a CI skillet for the sear)
3. 500+ direct and at the fire ring level for the sear, 2 minutes per side
I was reading Meathead's process and he mentions a 3-5 minute on one side, which is quite a bit longer than what I've seen referenced here, and to move it around so that it doesn't get grill marks. For those who read better than I do, does his process then limit the second side to a very short turn (minute or so?).
Also, what is your favorite rub and brand of lump?
1. Only with steaks thicker than one inch, otherwise just flip and flip and flip
2. 225-250ish indirect (either plate setter or CI skillet underneath if using a CI skillet for the sear)
3. 500+ direct and at the fire ring level for the sear, 2 minutes per side
I was reading Meathead's process and he mentions a 3-5 minute on one side, which is quite a bit longer than what I've seen referenced here, and to move it around so that it doesn't get grill marks. For those who read better than I do, does his process then limit the second side to a very short turn (minute or so?).
Also, what is your favorite rub and brand of lump?
--Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers.
Comments
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I never read the process, but for me
1&2 yes
3 - I have a smaller grate that I can put right on the coals. I get the meat as close to the heat as possible. I do not time. By the time it looks good, it is done.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
clemsontyger97 said:After doing some reading through the archives I am sure this one is approaching the Wrap or No Wrap territory. Haven't tried it yet but read a lot of threads and other sites on the process. Can someone confirm my understanding:
1. Only with steaks thicker than one inch, otherwise just flip and flip and flip
2. 225-250ish indirect (either plate setter or CI skillet underneath if using a CI skillet for the sear)
3. 500+ direct and at the fire ring level for the sear, 2 minutes per side
I was reading Meathead's process and he mentions a 3-5 minute on one side, which is quite a bit longer than what I've seen referenced here, and to move it around so that it doesn't get grill marks. For those who read better than I do, does his process then limit the second side to a very short turn (minute or so?).
Also, what is your favorite rub and brand of lump?
2. Lower temps promote uniform edge to edge doneness. 225-250º works great for this, but high can be ok - just gets progressively harder to get that uniform doneness as the temp goes up.
3. Egg temp for the searing stage is not really the thing to pay attention to. A fully engaged pile of lump producing lots of radiant heat is what you need. Fire ring level is ok (maybe), but lower would be better (all the way down to actually sitting on the lump). Maybe 2 minutes per side, but in short periods, flipping often (you are trying to get browning of the surface without adding a lot of heat that would cook the interior unevenly). Aim for lots of browning without grill marks.
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. -
jtcBoynton said:3. Egg temp for the searing stage is not really the thing to pay attention to. A fully engaged pile of lump producing lots of radiant heat is what you need. Fire ring level is ok (maybe), but lower would be better (all the way down to actually sitting on the lump). Maybe 2 minutes per side, but in short periods, flipping often (you are trying to get browning of the surface without adding a lot of heat that would cook the interior unevenly). Aim for lots of browning without grill marks.
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Thanks for comments all. I had overlooked the flipping frequency to ensure even browning vs grill marks, so appreciate that one. Will be trying this out soon.--Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers. -
I'm doing my first reverse sear Tri tip tomorrow night. My question is why does everyone go to the trouble of breaking down the egg? I plan on using the kettle for the sear. Am I missing something?
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GrillSgt said:I'm doing my first reverse sear Tri tip tomorrow night. My question is why does everyone go to the trouble of breaking down the egg? I plan on using the kettle for the sear. Am I missing something?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.
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