As a new user to the world of weber (only used my Weber MT twice so far so every cook is a learning experience!), what are people's thoughts on reverse searing?!
For my first 2 cooks, I have seared the meat in the centre of my grill (over direct heat - charcoal all placed in the centre), and then moved it all to the outer circle of my grill, for indirect heat, until my temperature probes show that the food is ready. Its all come out fine but just would like to try a different method next time maybe....
So, would placing the meat (generally - chicken drumsticks, chicken thighs, sausages and burgers), over indirect heat first (until it hits the required temperature), and then giving the meat a sear at the end, over the direct heat, work better?
Took out the Weber again yesterday for a small family Father's Day BBQ, so thought I would try out the reverse searing technique.
Had about 12 small cuts of chicken (drumstick and thighs).
Placed all my briquettes in my charcoal baskets, in the center of my grill and preheated it for about 12 minutes. The temperature inside the kettle was around 230C, which was about the same that we would have used, if we were cooking the chicken in a conventional oven, so though that was fine.
Placed the chicken around the outer ring of my Master Touch for indirect heat and had a thermometer probe in one of the bigger thigh pieces, which notified me once the chicken had reached the preset temp for chicken, of 175F.
Once temp had indeed hit the required level, I then cut one of the pieces open, to check that the juices ran clear (which they did) and then I seared the chicken for 1 minute on each side, over direct heat, with the lid closed, and that was it.
Eating the chicken later proved great tasting results although I did actually find that it tasted dryer, this time around than when I had previously seared it first over direct heat and then finished it over indirect heat.
But all in all - a great day.
[Edited post to change 175C to 175F]