Hello to all you "grillers" out there!

[NC4stroker]

So, I have a few grills, including a Recteq RT-700 pellet grill, a Blackstone 36" griddle, and a simple Weber Kettle. I've been "reverse" searing my thick cuts of steak, and chops lately and I'm loving the results!

Last night I reverse-seared some thick filets, starting with bringing them up to temp on my Recteq and finishing on a hot Weber over regular Kingsford charcoal.

Any other folks here enjoy grilling and reverse-searing??

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[Blue Ridge]

I grill 4-5 nights a week year round. Sous vide quite a bit before grilling, when the occasion arises. I’m a minimalist with it though; just have a Weber propane, a small charcoal grill, and a smoker. Love mixing up my own rubs and wing sauces and so forth. It’s getting to the point that I don’t look nearly as forward to going out to restaurants these days. There’s just not much I prefer to my own.

 

[aceisback]

Damn that all looks good. Steak is a hair too done for my preferences but I’d still wolf it down.
Going to have to research this reverse sear. Better yet I’ll just swing by for dinner and learn in person!
Good job.?

 

[NC4stroker]

Damn that all looks good. Steak is a hair too done for my preferences but I’d still wolf it down.
Going to have to research this reverse sear. Better yet I’ll just swing by for dinner and learn in person!
Good job.?

Thanks buddy! It’s legit for sure. That was a little done, but that was my wife’s steak. That reverse sear will give you a larger central area of your preferred doneness!

 

[Chance575]

Been using a Egg for 12 years now, but have a cheap gas grill for quick work

 

[brianinca]

My wife got me a pellet smoker with a sear zone in the middle, coming up on one year in. She was thinking ahead last Thanksgiving, let's put it that way (early birthday/Christmas present). I like it so much, I got a mini-Pit Boss for the travel trailer. All my other BBQ's went bye-bye. Yet another reason a pickup is handy, Lowe's is worthless for local delivery.

Anyway, she's redecorating a granddaughter's bedroom in LA this weekend, so I got to indulge my taste for lamb chops. Smoked 20 min at 225 to internal 110, then bone side down on the hotspot for a few minutes, to 120, then a visit to the heat for either side. Picture is odd, Pixel Night Sight, but here we are, and they were DELICIOUS yesterday and this AM for breakfast.

 

[brianinca]

Reverse sear is the only way to fly, and sous vide is the way to go without smoke.

I got real good at cooking Ribeyes at the deer cabin over scrub oak, but you have to plan for it and know the BBQ.

So much fun to be had with fire!

Damn that all looks good. Steak is a hair too done for my preferences but I’d still wolf it down.
Going to have to research this reverse sear. Better yet I’ll just swing by for dinner and learn in person!
Good job.?

 

[NC4stroker]

My wife got me a pellet smoker with a sear zone in the middle, coming up on one year in. She was thinking ahead last Thanksgiving, let's put it that way (early birthday/Christmas present). I like it so much, I got a mini-Pit Boss for the travel trailer. All my other BBQ's went bye-bye. Yet another reason a pickup is handy, Lowe's is worthless for local delivery.

Anyway, she's redecorating a granddaughter's bedroom in LA this weekend, so I got to indulge my taste for lamb chops. Smoked 20 min at 225 to internal 110, then bone side down on the hotspot for a few minutes, to 120, then a visit to the heat for either side. Picture is odd, Pixel Night Sight, but here we are, and they were DELICIOUS yesterday and this AM for breakfast.

That looks fantastic!!

 

[Deleted member 43264]

So, I have a few grills, including a Recteq RT-700 pellet grill, a Blackstone 36" griddle, and a simple Weber Kettle. I've been "reverse" searing my thick cuts of steak, and chops lately and I'm loving the results!

Last night I reverse-seared some thick filets, starting with bringing them up to temp on my Recteq and finishing on a hot Weber over regular Kingsford charcoal.

Any other folks here enjoy grilling and reverse-searing??

Oh yeah, did it for the first time (reverse searing method) for some Tomahawk Steaks. Did some research and that was the recommended best method for steaks that thick. I was a bit nervous cooking it that way, first time using that method and the steaks being all expensive and all, but in the end was probably one of the best I've ever grilled.

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