Searing Vs Reverse Searing

[deans6571]

..thanks for all the responses guys - appreciated.
 

Where would I place my wooden chunks, if I wanted to smoke the chicken  - directly on top of the charcoal or just on top of the grill (the centre section of my grill when my chicken is placed around the outer ring)?

[kettlebb]

I saw an Alton Brown Good Eats show where he tested the sear methods. it seems that the steaks loss is just 2 grams different between methods.
So it is up to you, either way works about the same.

Really like AB and Good Eats was an awesome series. Bet his tests were spot on but I think the goal of reverse searing is to get edge to edge red (even doneness) with an even crust on both sides of the steak. Not sure you can get it like this by searing first but I haven't tried.




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[bbquy]

I use both methods. I did a tomahawk steak last week and reversed seared it. Came out great!




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[Jon]

I saw an Alton Brown Good Eats show where he tested the sear methods. it seems that the steaks loss is just 2 grams different between methods.
So it is up to you, either way works about the same.

Really like AB and Good Eats was an awesome series. Bet his tests were spot on but I think the goal of reverse searing is to get edge to edge red (even doneness) with an even crust on both sides of the steak. Not sure you can get it like this by searing first but I haven't tried.




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Right on. The Good Eats episode wasn't testing reverse sear vs sear, but was mythbusting if searing seals juices into the meat.

The testing showed that searing does not seal, and we should all know that sear and slide overcooks a greater depth into the meat compared the reverse sear method.

[Jammato]

AB probably answered more questions about what was going on during cooking than any cooking show ever made. He actually did a lot of mythbusting. I liked the show because it was not food porn. That episode interested me because of the 2Sears being compared. I think it was about steaks, grilling steaks. Not BBQ. Everyone does this different a bit.
I like steaks with first char then and just under MR inside. I like the deeper char.  My wife likes her steaks charred at the end as she likes them more rare. My oldest brother thinks a char is a sin.
It is all preference. But a mentioned the episode broke the myth of searing in the moisture in the meat. The resting after cooking is the most effective way to have juicy meat. As the muscle starts to relax while losing heat the juices are reabsorbed. Besides that. Char method is a mater of personal choice. I sear first to get a nice char developed. I also cook how others like theirs.

[mhiszem]

Love me some alton brown. He always does some neat experiments.

[CharliefromLI]

Since the OP was asking about chicken I will chime in: cook chicken indirect with high heat  from lump charcoal and you will get crispy skin with amazing color. Brine it before and it's lights out.


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