Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Reverse sear everything!

Jbirdie6
Jbirdie6 Posts: 15
in EggHead Forum
Love this forum!  Have learned so much!

I have been eating mass quantities of reverse sear ribeye steaks.  Decided to reverse sear sausages recently - perfection!  Last night I reverse seared chicken breast over 300 indirect heat with some hickory wood.  Took them off at 150 IT and finished off searing at 600 on my Weber gasser.  

I don't think I will cook any other way...
· Share on FacebookShare on Twitter

Comments

  • lkapigian
    lkapigian Posts: 11,549
    Welcome!!
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,173
    edited September 2017
    Not so fast.......there are many approaches to the many cooks on this forum. As an example, I forward sear my TriTips...and them finish them off indirect. Many on here swear by searing them on the back side. You need to be open minded and try things you read on here....and form your own opinions. It is not a matter of wrong or right methodology....but what you find works best for you.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
    · Share on FacebookShare on Twitter
  • Bch78
    Bch78 Posts: 19
    I've wrapped baby back ribs to start and reverse seared at the end... it's a great way to cook! I know.. I know.. it's different!
    I'm alway trying a new way!
    · Share on FacebookShare on Twitter
  • HellrodKC
    HellrodKC Posts: 174
    Bch78 said:
    I've wrapped baby back ribs to start and reverse seared at the end... it's a great way to cook! I know.. I know.. it's different!
    I'm alway trying a new way!
    I feel like this approach is pretty common in non-BBQ restaurants that serve ribs. They can do 90% of the cooking, hold them appropriately, then grill/sear to finish and bring to temp. 
    · Share on FacebookShare on Twitter

Categories