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 Message Boards » » ***Official Grilling Thread*** Page 1 ... 26 27 28 29 [30], Prev  
CaelNCSU
All American
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@synapse what kind of smoker/grill you got to get a reverse sear that awesome?

6/23/2020 3:21:07 PM

synapse
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well to be fair it's not like i can recreate that on demand

but i can get close. critical thing for me is starting with a very thick steak at least 1.5"..Harris Teeter sells them that thick or can cut them for you.

Quote :
"Oven -> Akorn sear -> Cast iron stove top + butter and herbs"


Is the basic process. Slow bake at like 200 (or sous vide) until it reaches the target temp...think I usually shoot for 90-95 degrees. Stick a thermo into the middle of it and set an alarm or something. Meanwhile fire up your lump/charcoal grill and make a very hot zone, blazing hot. For me I use the Char Griller Akorn and it's got a charcoal searing grate that sits right under your grilling grate. If you have a kettle maybe look at a Vortex as it directs and intensifies the heat. (somebody on here got me one for secret santa years back, before I got the Akorn). Sear the shit out of it on both sides (using pre-heated cast iron+ oil or right on the grate), but don't leave it on one side for too too long or you'll start to cut into that beautiful red on the edges. Keep an eye on the temp and make sure you don't overcook (as I often do). Best to yank it at something 15-20 degrees before your target temp and finish on a lower heat cast iron with a compound butter but you can also cook it to like -5 degrees from target temp and put some butter/compound butter to melp on top while it rests. There's a bunch of youtube etc videos that you can learn from.

Also these days I like doing a 2-3 day (could probably go longer if needed) loosely tented (if even that...something no tenting) dry brine on a small rack in the fridge to season the meat throughout and get the exterior bone dry.

Also NRR has been doing this for longer than me so I'll ask that he share his method.

[Edited on June 23, 2020 at 3:41 PM. Reason : but yeah i often overcook it for some reason]

[Edited on June 23, 2020 at 3:42 PM. Reason : these are the standard fast read thermos: https://www.thermoworks.com/Thermapen-Mk4]

6/23/2020 3:40:29 PM

NeuseRvrRat
hello Mr. NSA!
35376 Posts
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I do the same kind of stuff. There are a number of ways to get a good reverse sear. I like my crock pot sous vide rig for simplicity. I set it on 125 deg F. Lately I've been searing over the Vortex in the Weber kettle. You can just put your grate on top of a chimney lighter that is blazing hot. It only takes about 30 seconds or a minute per side. Cast iron sear is nice, too, but either put it over some really hot coals or a high BTU burner outside or you'll smoke your house and it'll smell like a steakhouse for a few days. I don't worry about internal temp while searing. If it was 125 before searing, then it'll be close enough to medium rare by the time the sear is right. The butter/herb basting is awesome if you want to take it to the next level.

I agree on the drying on a rack in the fridge. Getting rid of that water will really help the sear. Brush it wish some vegetable or peanut oil before searing. Fat will help carry those flavors on the surface. Water will not do anything except steam the steak and suck up heat that should be going on the surface of the meat.

Main thing to remember is bring internal up at as low of a temp as possible and then sear at a very high temp.

6/23/2020 5:54:33 PM

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Quote :
"Main thing to remember is bring internal up at as low of a temp as possible"


+1 when i bake prior to the sear I usually shoot for 150 degrees

6/25/2020 12:10:37 PM

GenghisJohn
bonafide
10160 Posts
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wrapping some scallops in bacon and putting them on my kettle tonight for me and the wifes anniversary dinner

6/25/2020 12:27:52 PM

Str8BacardiL
************
41620 Posts
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Masterbuilt Gravity

7/1/2020 9:57:30 PM

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Some grilling updates

Added this to the stable to replace my Akorn (will sell the old one for cheap if anyone wants it)


Last steak I cooked


Getting better at brisket


Didn't get a post cook shot only this

12/30/2020 2:36:01 PM

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also some sales at HD - https://bensbargains.com/bargain/up-to-50-off-select-grills-and-accessories-728619/#comments-wrapper

12/30/2020 2:47:23 PM

synapse
play so hard
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bttt

3/21/2021 10:15:40 PM

Snewf
All American
62983 Posts
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I should get a bag of coals and fire up my Weber kettle.

4/5/2021 11:10:27 PM

NeuseRvrRat
hello Mr. NSA!
35376 Posts
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Fired mine up for the first time this year this past Sunday.

4/6/2021 10:31:50 AM

synapse
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60312 Posts
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you just have one these days?

4/6/2021 3:06:23 PM

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Did some beef picanah last night with compound butter.

Didn't 100% reverse sear this one. Just let it sit out for 2-3 hours dry brining and then seared the shit out of it over nearly direct lump.

5/3/2021 8:47:35 PM

smoothcrim
Universal Magnetic!
18778 Posts
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I have that same grill. my favorite kamado to use so far. almost never cook beef though

5/4/2021 11:57:58 AM

synapse
play so hard
60312 Posts
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Bought a Pit Boss pellet smoker ($200 from Target)

7/15/2021 12:23:17 PM

mellocj
All American
1867 Posts
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^ was that a special sale or something? I thought they're normally more expensive.. sort of interested in trying one out

8/2/2021 2:44:04 PM

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it was

https://slickdeals.net/newsearch.php?q=pit+boss&searcharea=deals&searchin=first

8/2/2021 6:00:38 PM

afripino
All American
10874 Posts
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y'all mofos still grilling? I got a Mont Alpi 400 Deluxe to replace my aging Holland grill and it's pretty baller.

4/28/2022 4:07:03 PM

darkone
(\/) (;,,,;) (\/)
11519 Posts
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I have a surplus Kamado Joe Jr. I've been trying to sell.

4/28/2022 8:11:58 PM

Novicane
All American
15360 Posts
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got rid of my charcoal grill and missed it. I have a blackstone and a pitboss but just miss the charcoal taste. I think i drink too much and like the no clean up of the charcoal, not sure.

This thing lasts all day almost. Love the heat it holds, clean up, and how hot it gets.Weber Master-Touch Charcoal Grill, 22-Inch, Black



[Edited on April 29, 2022 at 9:00 AM. Reason : Weber Master-Touch Charcoal Grill, 22-Inch, Black]

4/29/2022 9:00:12 AM

synapse
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I'm back in the kettle game!

Got a used performer off craigslist for $150. She's a beaut Clark! (will get a pic)

4/29/2022 2:52:27 PM

afripino
All American
10874 Posts
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so far made pizza with the oven attachment, rotisserie duck, rotisserie ham, and some steaks and hot dogs with the Mont Alpi. extremely versatile grill.

https://photos.app.goo.gl/HTtWCn4nYHESZYWF7

[Edited on May 4, 2022 at 3:26 PM. Reason : going to do some Hibachi next since I got a Little Griddle for it]

5/4/2022 3:24:55 PM

theDuke866
All American
52228 Posts
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Just ordered a RecTeq 380 Bullseye grill.

They’re $100 off right now, if anyone else wants one.

5/4/2022 7:38:22 PM

5
All American
1220 Posts
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^ send it back

Sounds great, doesn't work!

5/4/2022 9:59:18 PM

theDuke866
All American
52228 Posts
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Whaaaat? My stepbrother has one and loves it. It was recommended to him by a friend who competes in BBQ competitions and has gotten to the point where he uses his 380 more than whatever other badass grill he had before that.

5/5/2022 9:40:32 AM

Novicane
All American
15360 Posts
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best 3-2-1 rib recipe on the smoker?

5/13/2022 5:05:35 AM

HaLo
All American
13615 Posts
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What? 3-2-1 is essentially the recipe

5/13/2022 9:54:31 AM

Novicane
All American
15360 Posts
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step 2 - some people do apple cider, some water, some beer...

5/13/2022 12:26:51 PM

OmarBadu
zidik
25031 Posts
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for step 2 I generally do apple juice if I have it or a kid's juice box with a good bit of honey - wrap tightly with thick aluminum foil

if I don't have any juice I grab a random beer - generally 8oz or so

5/13/2022 4:18:40 PM

smoothcrim
Universal Magnetic!
18778 Posts
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https://www.amazon.com/gp/product/B0058ORTXY

5/17/2022 12:37:55 PM

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