Found a new (to me at least) trick for reverse searing

BigGreenBamaGriller

Some of you guys may remember a youtube video where some guy gets his egg from zero-600 in less than 5 minutes or something. Well I remembered that part of his process was to put a metal tube on top of the egg to create an accelerated draft through the egg which heats it up crazy fast.

So, over the weekend I got some strip steaks and planned to do a reverse sear on them. I put them on the egg at 400 until 2 were 120 internal, and let the women's steaks get up to 135 internal. After pulling the steaks off the egg, I opened the bottom vent and turned my chimney starter upside down on top of the top vent (I didn't have a metal tube). It went from 400 to 750 (overshot my target) in about 30-40 seconds. Definitely adding this to my repertoire from now on.

caliking

I like that you improvised with what you had at hand. Filed away for future reference. 

Skiddymarker

Good idea, I do the indirect part of the cook at much less temp, 250-300º. Pull the steaks and within 3 to 5 minutes with bottom vent open, DFMT off, temp is 650-700º. The 5 minute rest doesn't hurt the steaks. If you want to sear quickly, use of the "dome vent extender" is a good idea. 

jeroldharter

Of course, now that I have the timing down for resting my steaks while the fire comes up to temp you offer a faster method. Now I will have to try that. Might have to suffer through a dozen ribeyes before I get it just right.

SmokinDAWG82

:-c

Cymbaline65

Love the idea. I'll be doing a standing rib roast this weekend with a sear at the end. Will give it a rip. :-bd

hondabbq

http://www.youtube.com/watch?v=mPsRJCJTf0M

 

Here is the link.

FearlessTheEggNoob

That's an awesome idea to try!

...on a side note I noticed my neighbor is missing the downspout for his gutter.

Little Steven

I keep a stainless shop vac beside the eggs for cleaning. If I want to get hot fast or get to really high temps I stick the hose in the exhaust port, put the end inside the lower vent and close the sliding door. 30 - 40 seconds is for girly men ;;)

henapple

Stupid question... Doesn't it help the meat to rest before searing or am I drunk?

BigGreenBamaGriller

henapple said:

Stupid question... Doesn't it help the meat to rest before searing or am I drunk?

Smells like experiment time. To the butcher boys!

Little Steven

HA. You are drunk. Rest after cooking dude.

henapple

I thought it was scotch and cigars after cooking..

Eggcelsior

henapple said:

I thought it was scotch and cigars after cooking..

That's why you rest the meat, silly.

terry_b

Just watching the temperature rise so fast made me nervous