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re: Reverse Sear Video for the Fans
Posted on 3/26/15 at 8:09 pm to Jax-Tiger
Posted on 3/26/15 at 8:09 pm to Jax-Tiger
I do it from time to time depending on what I'm cooking and what I'm after. I like it because it gives what ever I'm cooking more time in the smoke. I also like it if I'm doing something well doneish. I do my thick porkchops like this...with hickory last night. I didn't get the fire hot enough before searing but came out so dang juicy and tender...cooked to 155 I believe. Hint of a smoke ring...I didn't do the low temp...more like 3-350 then seared at 450ish.
This post was edited on 3/27/15 at 7:34 am
1
Posted on 3/26/15 at 9:09 pm to NOLAGT
I have to admit, I scoffed at the reverse sear when I first saw it. Tried it with a couple of NY strips tonight and it came out beautiful. Pink all the way through with a great crust. Delicious. Ill be using this technique from now on.
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