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  1. Curious about thoughts on starting vs finishing a reverse sear on high heat. I've only used the low then high approach thus far, and the results have been good, but wonder about the opposite. For context, I do the low heat on the KJ and high heat on the gasser (faster for me to get to temp and more convenient), so I don't have a concern about trying to get the KJ temp down. Assume a reasonably thick cut (at least 1.5"/4 cm), high heat at least 500F, low heat 225-250F. Pros and cons of one method vs the other?
  2. Hi Kamado Peeps, Did a reverse sear over the weekend with some chimichurri sauce. Scotch fillet a good inch or two thick smokes with cheery wood for about 1.30 hours and then seared. Set my probe on rare so internal was 49°but a little too rare for the wife so next time I will sear longer of go for a medium rare. The steak was fabulous for me dressed with sauce and some roasted veggies. I have ordered some dry aging bags, so I hope there get to me soon as I am super excite to try dry aging and then reverse searing or even just a grill/searing. Any tips and/or links for dry again will be appreciated. Keep smoking
  3. Started off with a trimmed USDA Choice TT and here is what I use for a rub. After a little trimming I rubbed it down with some Worcestershire Sauce. Then Fresh ground Garlic & Sea Salt, 5 pepper mix, steak seasoning & fresh minced Rosemary. I wrapped this up in stretch wrap and let it marinate for 6 hours. Approximately 1 ½ hours before my guests arrived I put it on to the indirect side of the kamado at 225 with some Mesquite chunks. Once it reached 113 I removed and wrapped it and opened up the vents. Once the kamado reached 500 I seared it on both sides for 3 minutes. I let it rest for 15 minutes and sliced it. We ate half that day and saved the other half for leftovers. Yum Yum Yum!
  4. Hi Guys, Took my first crack at reverse Searing on my KDC2. Turned out good and to everyone's approval. Did them at 225*C and had a meat thermometer in. Timing should be about and hour but they got to 110* really quick (20-25 min) and a couple were even higher when I took them off to rest. Only one was cut properly at 2.5" think but that one was still ready to rest only about 10 min after the others. They turned out and but should I have gone with 3"? I still felt the 2.5" steak could have been better and all we're closer to medium than med-rare. Any suggestions are welcomed, trying to get better! Thanks guys, cheers!
  5. I thought I'd care a great cook experience with you all that I just had. I have a Kamado Joe Big Joe III and I reverse seared some USDA Prime Ribeye's that I picked up at CostCo today. I used the flexible cooking system and used one half of the heat deflector plates and left the other half open to flame. I seasoned the steak in the Meat Church Holy Cow seasoning and let them sweat out while I got the grill to temperature. I set big reg to 225 for smoking and it took about an hour (give or take to get the ribeye's to about 120 degrees. After that I opened up the Big Joe and let her rip to about 500-550 degrees and then seared the steaks for about three minutes aside. I also made a compound butter consisting of rosemary, Italian seasoning, fresh garlic, salt and pepper. After searing, I took tented the steaks in foil and let the compound butter melt on top. Lastly, I did some twice baked potatoes in the oven. All that said, the pictures speak volumes compared to this brief description. This is probably the best steak I've ever cooked. Just wanted to share. Thanks to everyone that's continued to help me on my journey in Kamado style cooking!
  6. My sister gifted our mom and me a steak dinner for our birthdays this month. Meaning she bought the steaks and I cooked them. I used a mix of seasoning salts, Lawry's, garlic salt, and something else my dad had in the cabinet to season them. I wish I could have really let the seasoning salts do their job for awhile, but basically just let them come up to room temperature since they were purchased today and we were eating them tonight. I low and slowed them on my Akorn for about an hour @250ish using my BBQube and Bluetooth temp monitor to get them to about 115-120 internal. I then transferred them to some cast iron skillets with melted butter in them I had heated to 450-500 on my dad's gas burner and seared them for 1 minute per side. Overall fantastic results. I wanted a good medium/medium-rare for mine and I think I got it dead on. Money shots provided.
  7. It’s been a while since I last cooked anything let alone posted a cook. Sorry for that but life is just very busy and hectic for us these days. It’s also been a while since I’ve had Tri Tip and it recently went on sale, so I picked up this 3.79 lb. behemoth. I took it out of the package and trimmed it up a little. I them minced some fresh Rosemary from my garden. I rubbed it down with some Worcestershire sauce, then some fresh ground salt, some fresh ground black pepper, some steak seasoning and finally the minced Rosemary. I wrapped this up in plastic wrap and let it rest in the fridge for 6 hours. I then made up some Tzatziki with I also let rest in the fridge for 6 hours. Around 4:00 I started prepping the Redhead for the cook. I started by spreading a layer of red oak chunks in the bottom of the Vortex ring. Around 5:00 I lit up a chimney of lump and poured it over the oak chunks. I place the Tri Tip off to the side and let it slowly come up to an I.T. of 113 degrees. I then took it off and loosely tented it with foil. I then opened up the vents and let the Vortex go nuclear! (Here a pic without the flash so you can see it) I then placed the Tri Tip on the CI grate for 3 minutes per side. I then brought this in and let it rest for 10 minutes before slicing. While that was happening I sliced up some veggies. I then sliced the Tri Tip in half along the seam where the grain chances direction. I then thinly sliced each half across the grain. OH YUM! I had purchased some nice Pita bread so I made a Tri Tip Pita sandwich. Delicious!
  8. To celebrate my new patio cabinets we invited some friends over so I thawed out a 2 1/2" ribeye steak I had in the freezer. I unwrapped it and seasoned with Primo Chicago Stockyard steak seasoning. I wrapped it up and let it take a 6 hour get happy rest. I now prepped some heirloom carrots and sliced them up so they were ready to steam right before we eat. Also washed and prepped some small potatoes so they were ready. Around 45 minutes before our guests arrived I started up the kettle. I tried my new Vortex out for this cook. Around 30 minutes before our guests arrived I put on the potatoes and the steak. It rode right about 330 degrees for the next hour. My friend had brought a Belgian Ale with him so we drank a glass of that while the meat and potatoes were cooking. Here it is once the meat alarm went off at 113 degree I.T. I remove everything and tented the steak with foil. We then cooked up some shrimp marinated in lemon juice and garlic that our friends had brought. I then opened open the vents and let the Vortex go nuclear. Once I thought it was like the sun I put the steak on for 60 seconds. Flipped it and let it cook another 60 seconds. I brought this in the house and let it rest for 10 minutes. I then cut the rib bone off and sliced it up into approximately 1/2" slices. I now placed the slices onto a wooden cutting board for serving and squeezed some blue cheese and herb compound butter on the top. I took this out to the table and we all served up a plate with the lemon garlic shrimp, baked potato and the heirloom carrots. So good! Thanks for looking.
  9. I went to the store hoping to do a Tritip there were none to be had. Found this ribeye I think It will do the job. Reverse seared at 250* until internal reached 118* then took it off to season while the Primo climbed too 500* for the sear.
  10. Hey Guru’s, Last week I got a Primo XL. I did a beautiful Tritip cook on it. Well yesterday I received my Thermoworks Smoke, and tonight I want to reverse sear a good thick steak. Haven’t gotten to the store to see exactly what yet. Anyways I am just a bit confused. The primo being oval with the fire Box divided and a diffuser plate installed on the indirect side. Will I need to pull the steak off after reaching 115-120* and ramp on the temp? Or will the benefit of true 2 zone cooking mean I will be able to move to the direct side with the grill grates in the low position and just “get r done”. Also if I do not have to ramp up the temp for the sear what should I be aiming for dome temp? Thanks for your help.
  11. I've spectated the forms for a little under 2 years now. Thought I'd finally contributed. Here is a 2 inch Tbone seasoned with MSS, cooked at 225 until 112 IT, wrapped then seared to hit target temp. She gets the tenderloin. Cheers,
  12. Well, did my first cook on my new KJ Classic. It went pretty well, but I think I put the food on too early from when I lit it. I was able to hold the temps at 405* very steady. Once I got to 120*, I pulled the steaks and opened it up to get the temps up. Got it to about 600* and put the steaks back on. They did have a bit of a creasote taste to them, which is why I think I put them on to early. Not sure the KJ lump was burning clean enough yet. Am I wrong on why I got the bitterness? Pics below:
  13. I just purchased my Akorn off Amazon the other day and will be putting it together this weekend. I've been cooking on webers/gassers for years and wanted to change it up for some low-n-slow smoking and this forum made me pull the trigger. It will be my only current grill, so I was trying to figure out the best way to cook a reverse sear/2-zone steak or similar. It's the best way to cook a steak IMO and I see many varying ways to do it. What you you guys consider the best? The main thread on this site showing the custom bent wire basket or something no longer shows pictures so I had a tough time trying to understand how that process all worked. I've seen split diffusers online, the adjustable CharGriller rack, searing directly on the weber grate...etc. Has anyone been able to replicate a true 2-zone cooking process where I can bring a steak up to 105 in 45 min or so, then sear it quick up to 125?
  14. First let me explain my absence for the last few months. Between my work going crazy, family obligations, Thanksgiving, Christmas shopping and me doing my annual Christmas display, I’ve been extremely busy and away from cooking since the last week of October. This year I synchronized my Christmas display to music. (Via computer software and relay controllers) As this was my first time doing this it took way more time than normal. My display is over 20,000 lights and there are 84 individual circuits that go on and off sync’d up to the music. Hence my absence from the forum. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales. (A So. Cal. Christmas staple) The next we’ll do Turkey and last year we did a nice Honey Baked Ham. Well this year we decided to try a Ribeye Roast. My preparations started the night before when I made up some Horseradish Sauce. Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes) 1/2 cup sour cream or crème fraiche 1/4 to 1/2 teaspoon fresh lemon juice pinch of cayenne 2 teaspoon thinly sliced chives. (I like to use Dill) 2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce) I had this nice boneless Ribeye Roast in my freezer that I started thawing last Sunday. Early Saturday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry) 1/2 cup chopped fresh rosemary 3+ Tbsp crushed garlic 2 Tbsp salt 1 Tbsp black pepper OO I unwrapped the roast and trimmed off most of the hard fat. I applied the rub (paste) and then covered it with plastic wrap and let it set on the counter for the next 4 hours to come up to room temperature. Around noon I placed my veggies in the drip pan with 1/2 cup of water. (For the gravy) Set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. Here it is 2 hours into the cook. While it was cooking, we set the table from our guests. After it reached an internal temperature of 127 I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium) Once the CI grate was nice and hot I put on the roast for 2 minutes per side. And here it is resting on my kitchen counter. Here is a pic of me slicing it. Most everyone at the table waiting to dig in. And here it is plated with a Stone Brewing "Farking Wheaton Woot Stout" on the side. Both are waiting to be devoured. Even though this was cooked to medium it was delicious. The rub / paste developed into a nice crust that was absolutely delicious. I will be doing this again real soon. (Hopefully to Medium-Rare)
  15. Tomorrow, I'm having about twenty-seven people come over for our 'Poke Chop Fellowship'. Twenty-four are having the 1.125" thick, reverse-seared center cut pork chops– I call these the pig porterhouse. 1st 17 center cut bone-in pork chops– seasoned (salt, pepper and a little chilli), sitting in all that lemony goodness and ready to go... awaiting final coffee rub. Last seven bagged up and redt2go... This part of the cook I have a plan for. I'm certain I have enough grill space between the divide & conquer system and a 22.5" extension grate so, I'll start off the morning and put a light smoke on (27) sweet potatoes. I'll cook them about half way through and put them in the oven to finish on low heat. Next, I'm going to put a 90 minute pecan smoke on the chops at or around 200°– put them in a cooler while I remove the deflector plates and crank the Big Joe up to about 400° and then reverse sear them twelve at a time. While the first twelve are in their ten minute rest, I have more than enough time to get the last twelve seared. My one dangling participle is for the vegetarians. How I can get some smoke on their steelhead trout and get them done around the same time. Hmmm, any suggestions?
  16. I hope you guys like this one. My plan before Black Friday was to do a prime rib video and another video where I do a plug for some of my favorite bbq gadget companies. (Nobody pays me to do this so when I say "plug" I mean it just a personal recommendation...was thinking Christmas present ideas.) Well, I ran out of time so I ended up doing the prime rib and just talking about some of my favorite toys. I'm very happy with how this Prime Rib turned out. My wife said it was the best one I've done...In fairness, I was running late messing with the camera so she was REALLY hungry when I got done, but I'll take it. I also think the "money shots" towards the end turned out pretty. I just wish my wife would have read my mind when I thought REALLY HARD (but said nothing) about asking her to grab some horseradish sauce. LOL.
  17. Howdy Gurus! Nothing big here, just did a reverse sear on a Tri-Tip over FOGO. I marinated it in my FoodSaver marinater. If you don't have one, you should really check it out. You can get one for under $20 at Amazon. I highly recommend it. Here are a couple of pics at the beginning and end of the cook. I just wasn't too ambitious last night, but all y'all get the idea. Beginning: Ending: So there you have it. I took the Tri-Tip to 120F on the grates, cranked up the volume to about 475F. TheBeast took about 10 minutes to go from 200F to 475F. I pulled at 128F, tented on the carving board for something like 7-10 minutes and then carved and served. Just your typical reverse sear. Thanks for looking.
  18. Hi folks, Bought a Kamado Joe Big Joe a couple of months ago and am loving it. I'm now wanting to get the Junior for those quick after-work dinners where all I'm cooking is a quick steak or a pork chop. I've all but decided that the size and type of cooker is the right thing for this but one thing I cannot work out is how people do reverse sears on the Jr without the divide and conquer system? When doing a big tomahawk steak I would normally set it on the indirect half of the big joe at 225F then crank the temp and sear it on the other side over the coals. Any tips on how people do this on a Jr would be great. Cheers!
  19. You may remember that I just purchased a bulk package of Tri-Tips from Costco. Well today I got to slap one on the grill to celebrate a friend’s birthday. I started out by making up some horseradish cream sauce. Here are the ingredients. In a bowl and mixed up. I put that in the fridge to rest and proceed to prep the TT. First some Worcestershire sauce, then fresh ground garlic sea salt, then fresh ground black pepper, then some steak seasoning and finished it off with some rosemary. Wrapped it up and put it in the fridge to rest. I nuke each potato for a a few minutes to give them a head start and then wrapped them in foil with some OO, then fresh ground garlic sea salt, then fresh ground black pepper. About an hour before our guests arrived I light the kamado and set it up for Direct / indirect cooking. I place the potatoes on the top rack and the TT on the bottom rack. I accidently let the TT’s IT get up to 116 before I took it off and opened up the vents. (I usually try to take it off at 113 IT) After I had grilled the asparagus for a short time I place the TT on my Weber searing grate close to the coals for 3 minutes per side. I brought it in and let it rest for only 5 minutes because my guests were waiting. (I normally do 10 minutes) I also brought in the asparagus and the potatoes. I sliced it in half where the grain changes and then sliced it up against the grain. Due to the only 5 minute rest it was very juicy. Fork shot! Here it is plated up waiting to eat. Delicious! Thanks for looking.
  20. Hello fellow KG members! I wanted to take a moment to share the method that I like to use when grilling up steaks that are larger than 1.5" in thickness. As I'm sure most of you already know, there are a few methods for grilling a good, thick steak, but the reverse sear method is my go-to method because it has never failed me and my family and friends cannot get over how well my steaks taste and look. For those family members and friends that like their steaks finished any higher than medium, I have simply disowned them and unfriended them. Since my wife is out of town with the boys getting ready for the next semester of college, I am home with my 15-year-old daughter, who just happens to be a steak lover. Last night, after some daddy-daughter shopping time, I asked her what she felt like eating for dinner and she (of course) said steak. Off we went to BJs and she decided on some beautiful, thick beef tenderloins. When she eats steak, she enjoys it with a plate of white rice, just like her mother does. Suffice to say that after daddy finished dinner last night, she had a huge smile on her face and a full tummy. I can never get enough when hearing her say that I'm the best dad in the world. Let's just say that this little one has me tightly wrapped around her finger! Here are the money shots from last night... Freshly cracked black pepper and Kosher salt - THAT'S IT! I let the salt work its magic for a minimum of 30 minutes before beginning the grilling process. A great indicator to look for is to begin cooking when the salt crystals have all dissolved. Into the preheated grill they go! 225 degrees is my preferred grill temperature. I don't mind taking a little more time when it comes to trying to achieve the maximum level of tenderness. Some folks prefer a higher starting grill temperature and that's okay, but I like to stick with what has always worked for me. Here they are, resting after first hitting an internal target temperature of 110 degrees, then searing each side for one minute (four times, to achieve the obligatory diamond char pattern) at a grill temperature of 800 degrees. Finally, a shot of the the top-to-bottom medium-rare goodness that exemplifies what the reverse sear process is all about! Enjoy the view and thank you for looking!
  21. The Joe Jr's heat deflector is one piece. How hard is it to remove a hot heat deflector to go from indirect to direct cooking? Do I have to worry about it going from a really hot temp to a really cold outside temp quickly? Thanks in advance!
  22. Tonight I reverse seared a couple of nice ribeyes and finished them on the KJ half-moon griddle for an awesome crust! I put the steaks over indirect heat at around 400 while the griddle heated up on the other side. I borrowed a tip from @smokehowze (I think) and tossed a chunk of wood in the bottom of the KJ. The results were extremely tasty! My wife went back for seconds on steak and that's rare (the seconds, not the steak).
  23. Still getting a feel for cooking with a kamado so I decided to give the reverse sear a shot. I started with two 2" filet mignons, marinated over night in some steak spice, Worcestershire, red wine vinegar, garlic and OVOO. Brought the KJ up to 250 - 260, steaks went over for roughly 40 mins, pulled them at 120 IT. While the steaks rested, I opened up the KJ and let the coals get red hot... threw the steaks back on for approx. 2 minutes per side (Flipping every minute). I ended up over shooting the ideal medium rare but the steaks were delicious and the crust was just awesome. Lessons learned: 1. The steaks needed to be closer to the coals for a proper sear (Using a lower rack or ensuring the fire box is full) 2. Really let the coals get nuclear before throwing the steaks back on
  24. Hi all, Yesterday I did a second try at reverse sear, I got a really nice ribeye that was about 2" thick Added some salt, pepper and coffee grounds I set the kamado at 250, added a small piece of vine wood for smoke, placed a pizza stone on the lower rack and the steak at the top for about 30 min, was shooting for a 115 F IT but got to 120, pulled it out, set it aside and raised the kamado temp to 650. Heard for 90 seconds on each side and pulled it out, set it on a plate and add some avocado (its one of the very few green thing I eat...) Sorry I could not get more picturesof the cook, thanks for looking! Z
  25. Howdy Gurus! For your consideration, I present a hickory smoked, reverse seared Prime NY Strip. I've been under the weather lately and haven't done a thing with TheBeast. TheBeast was getting a bit antsy, so I went out to the refrigerator and discovered I had 2 Prime NY Strips. More correctly, SWMBOI asked if I intended on letting "... all that meat go to waste"? She also informed me it was taking up needed space in the refrigerator. It wasn't bothering me one little bit in the refrigerator and after all, it IS my refrigerator! But as we all know, happy, ahhhh, happy life! So not feeling too keen about putting' on the dawg, I lit TheBeast and threw in a piece of hickory for smoke. Here he is, getting up to speed: Here are the Prime Strips just on with nothing but salt, pepper, and garlic powder. Just plain simple. And after 30 minutes at 200F, here they are at 120F when I pulled them. Really gorgeous color on that meat. I opened the bottom vent about 3/4ths of the way open and spun the top hat vent 2 full turns. Temps took off like a rocket sled on rails! Here's what 750 looks like in the belly of TheBeast! Here's 2 minutes later at the first turn: Here's another 2 minutes after that first turn: Pulled at 135 internal temp (SWMBOI Likes her steak on the medium side and again, happy, ahhhh, happy life!) I gotta figure out a new saying for SWMBOI! You can't tell it but the pic because the light was so bad and my camera sucks, but it was SWMBOI Medium. Perfect she told me. Whew! Another bullet dodged! And here, finally, is the means whereby I avoided going face down in my cook. HYDRATION! That Shiner Wild Hare died in the service of a great steak and a grateful CC! Pete The Pink Salt Pig gives this cook 4 hooves up! He fell on his a$$ doing so, but Pete liked this cook! Y'all have a wonderful rest of the weekend!
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