re: you dont need a gimmick to cook a steak

Some reasons I like to RS on my grill that I have not seen here is it allows for more time to be smoked. The longer the meat is in the smoke the more smoke flavor it picks up. And when its cooler it might get deeper into the meat. Some say the pores close up at certain temps and stops the smoke from penetrating the outer area and stops the smoke ring. So depending on what you like that may be a good reason to cook it for an hour. I like to do thick porkchops this way so it gets a good smokey flavor and I can get it to my preferred temp (just under well done 145-150ish) with out making the outside like leather. It is also supposed to help make the meat more tender. Some sort of enzyme that helps up to a certain temp so the longer its below that temp the better...like sous Verde style I guess?

Other things too are doing (pre made and frozen)twice baked potatoes...I can put my grate extender on and put the taders on top and meat on the bottom. Buy the time I RS the steaks the the potatoes are done.

It has its place and reason...but I dont think its a gimmick...I still do high heat direct cooks too.

You have to show a cut picture if you're gonna talk about reverse sear

I'm a bit flattered.

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Balls has a bone for Artie it seems.

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He's poop's alter?

And another TD sleuth has emerged...

This a poll?

Well I think you are a good poster and that you make a lot of good and useful contributions. So whatever.

i much rather artery clogged debates about searing steaks than the old days when i used to care about politics. i feel liberated.