What's your High heat sear method ?

bountyhunterboba

im going to cook my first chops tonight 1.5/1.75" thick bone in rob chops. I would like a good sear. What temps do you use for sear and finishing. 

HoosierBBQ

I usually go reverse sear. Indirect at 300, pull off at around 10-15 degrees below target internal temp. Then get egg up to 500-600 and sear on cast iron grate for a minute or two on each side 

bountyhunterboba

I was told 700 sear 3 min/side fhen shut down for 6. Seemed like to much 

Darby_Crenshaw

hot tub then sear

no math, no thermometers, no nuthin

hapster

Reverse sear is good... 

buzd504

Darby_Crenshaw said:

hot tub then sear

no math, no thermometers, no nuthin

And no dwell!

bountyhunterboba

HoosierBBQ said:

I usually go reverse sear. Indirect at 300, pull off at around 10-15 degrees below target internal temp. Then get egg up to 500-600 and sear on cast iron grate for a minute or two on each side 

How long do you leave them on approximately?

HoosierBBQ

For 1.5-1.75...probably about 10-12 minutes per side. It's been a while since I timed it so I would recommend checking temperature to be safe

bountyhunterboba

Thanks! I really need a better thermometer. 

pgprescott

I straight sear them if they are under 2". I cook to feel, but a good thermo is a great way to get comfortable. 

jeffwit

bountyhunterboba said:

I was told 700 sear 3 min/side fhen shut down for 6. Seemed like to much 

Don't do this. Suddenly shutting down the fire causes smoldering and some nasty smoke flavors. I know the BGE website recommends this method, but I can tell you from experience that it ain't good. 

XLentEGG

i just did two 1.5 bone in chops...brined , seasoned , raised direct at 375 ,10min ,flip...10min ,flip....5min,flip 5min,= 150 internal . rest for five and they are gone . :-)

Jstroke

Caveman pull at 140

HoosierBBQ

Jstroke said:

Caveman pull at 140

I've been wanting to try caveman but haven't pulled the trigger yet

NPHuskerFL

HoosierBBQ said:

Jstroke said:

Caveman pull at 140

I've been wanting to try caveman but haven't pulled the trigger yet

No better time than the present. Do it!

buzd504

Caveman is overrated, IMO.  The radiant heat doesn't seem to distribute evenly and the outside tends to burn before the inside cooks sufficiently.  Not a fan.

Cast iron sear right above the coals?  Count me in.

NPHuskerFL

My personal go to is either T-Rex on the grid or Rev Sear with CI pan finish. Caveman once in a while. Many ways to do it. 

clifkincaid

I love the minimax! Fill it up with lump and get her glowing. The heat source is 2"away...that's pretty awesome. 

Chubbs

bountyhunterboba said:

I was told 700 sear 3 min/side fhen shut down for 6. Seemed like to much 

Never understood the shut down method. Bet it scares the buhgeezus outta you when you open that dome to pull the meat. 

HoosierBBQ

Chubbs said:

bountyhunterboba said:

I was told 700 sear 3 min/side fhen shut down for 6. Seemed like to much 

Never understood the shut down method. Bet it scares the buhgeezus outta you when you open that dome to pull the meat. 

Wasn't using the shut down method but in a similar incident I forgot to burp my egg and singed arm hair, eyelashes and some hair. I expected to walk into the house, look in the mirror and see no eyebrows. Shut down seems like a risky proposition.

Mattman3969

Doesn't matter if it's steaks or chops I like to sear first then roast if thicker than 1 1/2".  I had been using 2 eggs to do this but recently I started searing with the dome open, inserting stone, closing dome and letting the mini settle in around 300 then roasting.  By not closing the dome the egg never really stabilizes and take minimal time to burn clean once closed.   

jtcBoynton

Don't pay attention to temps.  Fully burning lump with the meat close.

Eggcelsior

I like reverse searing while adding some smoke wood for the "low and slow" portion of the cook. Gives a really nice smoke-grilled flavor that I've never noticed with sous vide/hot tub then sear.

bountyhunterboba

I tried reverse sear and ended up with IT of 145 the outside was a little over for my taste but near the bone they were perfect.

HurricaneEddie1

I have a spider for my LBGE but I need to get a smaller grate.  What setup is that?  Large egg with 13" grate on the spider?

jtcBoynton

HurricaneEddie1 said:

I have a spider for my LBGE but I need to get a smaller grate.  What setup is that?  Large egg with 13" grate on the spider?

Large egg with a 13.5" Weber grate.  I am thinking of upgrading to a 13" BGE ss grate. A 14" grate would fit fine.  

SmokeyPitt

HurricaneEddie1 said:

I have a spider for my LBGE but I need to get a smaller grate.  What setup is that?  Large egg with 13" grate on the spider?

I think many people will get the cast iron grate for the small egg (13 inches). 

bboulier

HoosierBBQ said:

I usually go reverse sear. Indirect at 300, pull off at around 10-15 degrees below target internal temp. Then get egg up to 500-600 and sear on cast iron grate for a minute or two on each side 

I do the same procedure but usually don't let it get up to 500-600.  I pull the chops off and then raise the temp to about 450.  I then cook direct longer per side (say 2-3 minutes).  I leave the temperature probe in, so that I can monitor the final temp.

tikigriller

I found I get a better sear at 600. These are the exact times to have a thermapen. You can still monitor, and your monitoring will decrease as you just get used to your timing I would assume. 

EggHeadinFlorida

I bought a 12" cast iron pan from Walmart.. I sear my 2" NY strips when the cast iron is 900deg. 

2 minutes on each side, then pull em off. Let them sit for about 20min and bring pit temp down to about 500ish. Cook to your liking.