dollarbill
Head Chef
What exactly is reverse searing? I grill a ton but have never met anyone who is into cooking. They all like to eat though! Im sure this might sound familiar to some of you. ha db
Unity said:I did a reverse sear on a tri-tip tonight, using the WSM.
I had previously gotten a seasoned tri-tip from Trader Joe's, and found it almost overwhelmingly seasoned. On K Kruger's advice, I went back to TJ's and found a 2 1/2-lb plain one ...
... which I prepped with Suzie Q's Santa Maria Style Seasoning (thanks again, Helen). I used a full chimney of charcoal and cooked indirect at about 300° on the WSM's top grate, and when the internal temp was showing 105°, I took the top 2/3 off the cooker and finished direct just above the coals.
After it had rested about 10 minutes I sliced it across the grain, revealing a rare-medium-rare interior. The seasoning this time was just right.
--John
I need to experiment some more on my heat source. The other times I've done it I used the kettle, and I couldn't get high enough heat close enough to the grate. This time with the grate resting directly on the WSM's charcoal ring, the meat was a little too close to the heat. There were some flare-ups from grease runoff, resulting in some char (on the side not pictured). I might try something to raise the grate an inch or so. Next time I'll take the internal temp higher before searing, too.Larry Wolfe said:what are you thoughts on the Reverse Sear?
Greg Rempe said:I think BBQ Central is well known for the food porn we post here!!