« Reply #17 on: December 01, 2016, 12:56:14 PM »
@MikeRocksTheRed brings up a good point. I read somewhere that it's a good idea to reverse sear with the lid open so you don't overcook. I reverse sear alot of foods..steak and chicken primarily. I'll start the sear on a steak a few degrees short of done so I know I'll be right where I need to be when sear is complete
I rarely do the searing part of reverse sear with the lid on. I want it to flame up as much as possible and it only takes me 30-45 seconds...maybe a minute per side. At that point the steak is done except for the top and bottom surface so I don't want to put the lid on and cook it from both sides while searing.
Logged
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS, AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!
Topic: Reverse sear? (Read 2276 times)
