New egghead wanting to know how to reverse sear

Tarheel5 · December 2017

sorry to ask such a dumb question but owned a egg for a short time and have struggle with it burn everything and r3cw rly went to dealer and spent a lot of time and ready to move on and enjoy the future but in reading want to make sure I understand reverse searing before I mess up the tie tip again, sorry group I have simply not gotten off on the right foot and want to ask and learn.

Jack

Nature Boy · December 2017

Any question that gets an answer is not dumb

The idea behind the reverse sear is to bring your meat to just shy of your ultimate done temperature, then sear it off at the end with nuclear temperature to build up the char and flavor crystals. What cut of meat might you be trying to use this method on??? Once we know that we can get a little more specific. Cheers! Chris

Tarheel5 · December 2017

Thanks Chris I am going to do two trips tips about 3lbs each

jeffwit · December 2017

Reverse searing is cooking your protein at a lower temp indirectly until about 10 or so degrees below your desired finish temp, then raise the temperature of the egg and sear it until it looks good. Works best on thicker pieces of meat.

Tarheel5 · December 2017

Sorry iPad auto correct tri-tip two 3lbs pieces

jeffwit · December 2017

You said that you are burning everything. Sounds like you are having temperature control issues. Tell us your routine for starting the fire, getting the egg up to temp, and when you put the meat on. The more details, the more we can help.

Nature Boy · December 2017

Tri tips? Yeah, at 3 lbs, you probably have a candidate for reverse sear. There are many correct answers out there (and I am sure other folks will follow with their ideas), and they are all probably all a little different. My hunch is cook indirect at 275-300 until your coldest internal temperature is 120. Rest while you get your direct fire good and hot (500 plus), and sear for a few minutes per side to char it up good. Rest again for a few minutes, slice against the grain of the meat, and enjoy. Hope "trip tip" and "tie tip" meant "tri tip"! Merry Christmas brother. Chris

lousubcap · December 2017

Another tarheel!! Welcome aboard and enjoy the journey. Above all, have fun.
What follows is not directly related to your question but may be of use:

Here’s a link to all things ceramic-chances are if you have a question the answer is within this site somewhere. Check out the recipe section for some great ideas. http://www.nakedwhiz.com/nwindex.htm

As you are aware, after-market toys- With the BGE there are three basic styles of cooking; “direct”-where the cooking grid is on top of the fire ring; “raised direct”-where the grid is elevated at least to the gasket-line (this setup requires after-market stuff-easiest is to get another grid and then use three fire bricks (or three empty aluminum beer cans) and place them on the grid at the fire ring and then put the second grid on top. The third is “indirect” where there is a heat deflector (platesetter or some other type stone) between the burning lump and the cooking grid. This is the setup for low&slow long duration cooks. I would get comfortable playing around with the BGE before any major after-market investments. Will save you $$ in the long run.

Some observations-make sure you calibrate your dome thermo-boil some water, then insert the thermo and check the temp. If not around 210*F, then note the off-set and use the nut on the back to correct. Then recheck.

Temperature is a controlled by the volume of lump burning. The volume is controlled by the air-flow thru the BGE. In thru the bottom vent and out the top. Make sure when you set it up that the fire box opening is aligned with the lower vent.

When adjusting the vent(s) to change temperature, the feedback loop can take some time. Changes in air-flow are reflected in the dome thermo temp. Don’t chase temperature; +/- 10-15*F is close enough.

“Stable temperature” is a relative term. Means you haven’t moved the vents and the temperature is steady for anywhere from 30-60 minutes.

That's more than enough side-ways info.

bgebrent · December 2017

Welcome.

Eggdicted_Dawgfan · December 2017

Welcome to the forum. All the answers you could possibly ever need here. Ask away.

Tarheel5 · December 2017

Jeff,

after going to to my local dealer after being frustrated as heck I found out I am using 4 times to much charcoal and then not letting the charcoal get going good enough then not really knowing how to control temp well enough, I mean there was certainly more stressful moments than fun as could not keep temp regulationed and just was compounding moving from one thing to another and then re-lighting charcoal as there was way to much there, totally a mess and a fool I feel like. Took some notes going to us my place setter to go with indirect heat and smoke two tri-tips and a pork shoulder Xmas day. I will say I think that I have went at this with a hurry up mentality versus taking my time and making it fun, have extensive meat background and know cuts and all strongly but have not be patient enough and now booted somewhat afraid s I have ruined lots and time, spent time with a different local dealer feel have my head in the right direction and planning on the enjoyment of it and the experience and look forward to figuring it out. sorry to ramble and act like a donkey but damn a thousand dollar BGE and I am a idiot but I will get this. I want to say thanks for the time, comments and your insite to learn and enjoy the results. I hope you all have a wonderful holiday

jeffwit · December 2017

There are many ways to get to where you’re going, but here’s how I do it. Either add charcoal or use what’s already in there (give it a good stir with the ash tool). I typically start with it filled to the top of the fire box. Light it in 2 to 3 places. Lots of ways to do this from an oil-soaked paper towel to the starter cubes to gas torches. Use whatever floats your boat. Leave the top open and walk away for fifteen minutes or sit down and drink a beer. Then put in whatever grates or platesetters (Conveggtors or whatever they’re called) that you’re going to use. Close the lid, set the vents to about where you think they need to be for your desired temp (takes some practice). Walk away for 15 minutes or sit down and drink a beer. Check your temp. Repeat beers and checking until it’s ready. Put protein on. If your temp has been steady, resist the urge to micromanage the vents when the temp drops when you put the food on.
You'll figure out what works best for you. The main thing is to get a handle on temp control. It takes these things a while to get heated up thoroughly, so be patient, especially on your low and slow cooks.

R2Egg2Q · December 2017

You cooking the pork shoulder before the tri tip or going to put the tri tip on towards the end of the pork cook or something other plan?

Here’s a post on tri tip that you may find useful: http://eggheadforum.com/discussion/1143349/tri-tip-tutorial#latest

Tarheel5 · December 2017

The dealer told me to mound the coals and then put them on and go about 8 hours at 275 but after reading I think that too long on tri-tip and I am going to use place setter and use indirect heat does this sound right?

jeffwit · December 2017

Um, yeah that’s waaaaaaay too long for a tri-tip. For a pork butt or a brisket yes, tri-tip no.

Hans61 · December 2017

Saying too much charcoal shows guy doesn’t know about kamado cooking

Hans61 · December 2017

Watch this link

https://youtu.be/q572WcA9cAE

StillH2OEgger · December 2017

I will just say that I had no practically no experience with charcoal cooking before and everything I have learned about the BGE came from this site. Search and read as much as you can and that will get you most of the way there. Then through trial and error you will get it dialed in.

New egghead wanting to know how to reverse sear

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