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.
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.
Texan, currently living in Seattle, finally got a backyard to do some grilling in this summer!
I'm currently grilling on a Weber performer, while I restore a Big Joe that I got off fb marketplace. I have a thread in the DIY section with some photos if anyone is interested or has some good recommendations.
Can't wait to get cooking on the Kamado once it is up and running. Most looking forward to cooking some pizzas and of course brisket, being a Texan!
I'm new to the world of Kamado cooking and to this forum, so I'm looking forward to some dialogue.
So I recently found a Big Joe for sale on fb marketplace for the irresistible price of $100! The main body is in not terrible shape, but it's missing quite a few items, and will need some cleaning/repair. I'm hoping the combined expertise hear can help me get this thing in good working order for the least amount of extra $ possible, and more importantly without damaging the integrity of the grill.
The ceramic body itself is in good shape with no major cracks or chips. There are a few issues that need to be addressed however:
The upper part of the interior has some green staining. I assume this is from algae/moss since I live in the PNW. Any tips on how to gently clean this, or should I just do a burnout when I get the rest set up?
The felt gaskets are in pretty bad shape and will need to be replaced (tips on cleaning and removing gunk would be welcome too). The wire mesh gasket is mostly intact but has come loose. Does anyone know of an adhesive that would be safe to use to re-attach it?
I'm not sure what to call this, but the hole that helps align the hinge on the back side of the band has been worn quite a bit. Making the hole about 1 1/2" long and the ceramic a bit crumbly there (see pic). Does anyone know of any substance I could safely patch this with, and how best to reattach the bands?
At that low of a price I wasn't too concerned about replacing a few parts, but after price checking I found I need approx $400-$450 in replacement parts. I can get most of these from BBQ Guys, but I figured I would reach out to the community here and see if people had recommendations for third party replacements, custom ideas, or (fingers crossed) extra parts that they need to get rid of. Here is a list of what I need:
Flex cooking rack (is this necessary or is there another way to grill/smoke without it?)
Replacement Gasket kit
Missing the upper half of the cart, not sure if I will try and purchase that, or make a custom table
I will be focusing on grilling and smoking with this grill, so I don't really need some of the specialty items.
I know this is a lot of information/questions, so don't feel like you have to address everything, but if you have some advice on any of the subjects, I'd greatly appreciate it.
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!