Brings back memories from many years ago!
My brother (and I) learned about reverse searing in the coals cooking by accident, when he bought two thick steaks as a surprise dinner for me, while river bank fishing in the spring. I was supposed to join him after work, but I didn't make it. Too tired. He got tired of waiting for me and propped steaks on sticks over the fire as we always did meat. Well, while he was eating his, leaving mine over the fire, the stick burnt through and steak dropped into hot coals. "OH CRAP", He thought.
He tried fishing (pun intended) it out and ended up just tossing it over a couple of times on the hot wood coals. He finally got it out of the coals, brushed off the coal residue and tried it. He ate my steak too. LOL True story.
We've also cooked bullheads, catfish, trout and pan fish this same way. Just gut. Don't bother scaling or peeling bullhead skin. After it is cooked in fire, you can slide off the skin with your fingers and are left with some great eating right off the bones. Good stuff!
It works great (for steaks anyway) with just tossing them on a hot bed of wood coals. (up front sear) for 3-4 minutes and flip once for another couple of minutes, and eat.
You want a fire that has burned for hours to build up the coals. Don't triy it on a new fire that has just burned down to coals. Too cold yet.
I'll never forget the look on my, then to be wife's face, when I tossed two hugh porterhouse right on the coals/embers. She thought I had lost my mind! She still married me though. LOL
Today, in deference to family and friends, I put a grate right on the coals and then the meat. Bunch of sissy's they are. LOL
Only done this with steaks, never thought to reverse sear chicken this way, but now I will. It looks great!
I'll probably get that same look from her this time too.
Edited by fpmich - 3/13/14 at 1:56am