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The Finney, "REVERSE SEAR" (the FINNEY Method)


Ross
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Upstate brought up an valid point in his introduction, about nearly ruining a couple large roasts on his kamado due to a lack of experience of K cooking. In reality, Kamado cooking presents a major challenge to grilling traditionalists. When cooking a large or thick cut of meat like a Tri-tip or even a rib-roast on a traditional kettle grill, you would start out by searing the roast on direct heat, with the coals mounded on one side of the kettle. After searing, the meat would be placed on the opposite side, the cooler side opposite the coals. The vents would be shut most the way and the grill would cool down, rapidly. This just doesn't happen in a kamado. Heat is retained in the ceramic walls, keeping the meat cooking at a high temp for too long. So for larger cuts I have adopted a new method, that being a reverse sear. This method was introduced to the world of competitive BBQ by Finney. Read the following from Finney, which outlines his method. To me, it makes total sense for Kamado cooking:

"REVERSE SEAR" (the FINNEY Method)

1. Thaw meat (if frozen). If meat is refrigerated, remove from fridge when you go out to light grill.

2. Pre-heat your grill to 200* and let stabilize. You can go as high as 250*. Higher really, but the lower the better. Also, a lower cooking temp will get you a smaller rise in internal temp from carryover heat.

3. Insert meat probe into meat and place on the grill. Go as indirect as you can with your cooker. You want gentle heat. A ceramic cooker is better for that than an oven. (because an oven cycles on and off to keep temps within a range)

4. When the internal temp of the meat reaches 5 degrees below your target temp (if cooking at 200-230*) remove steak to a plate and loosely tent with foil. (as much as 10* under your target if cooking at 250*) Leave probe in meat.

5. Open vents on grill and raise temp as high as you feel comfortable. The higher the better to keep a low internal finish temperature. (I know this sounds backwards or reverse even, but trust me)

6. When the internal temp of your meat has dropped 2 - 5* from it's carryover temp high, remove the probe and place meat directly over, and as close to the coals as your cooking rack allows. (on a Primo with a full load of charcoal you should be within a few inches, max) With extremely high heat and close proximity to the coals you should have a good sear in seconds. (remember, at this point you're only searing... the meat is cooked, so don't leave it on there longer than you have to).

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