Do You Sear Your Meat? Whether Pork Or Beef Or Whatever?

[ronp]

I am going back to my old ways of cooking. I used to always sear my meats and finish in the oven or grill or crockpot. I like the flavor from the chared fat and it also helps to reduce some fat in fatty cuts.

How about you?

 

[desertlites]

for the most part I sear ron-whether a lite or hard sear-depends on the cut.

 

[fire it up]

I had to vote for never, not because I am opposed to it but only because I have never tried it.
I have seen many members sear their meat before a good smoke and the results look amazing I just truthfully don't own any kind of grill (made the leap from home cooking straight into smoking and will never look back) so my only searing option would be over the chimney as I start my coals/wood.

 

[bbqhead]

to me , when you sear you jump start the cooking process, and this slow the smoke penatrating way to soon. really.

 

[richoso1]

I've startd searing almost everything lately, and I find no difference in the smoke ring or smoke penetration flavor upon the meat. In fact, I like the added flavor it gives to the bark.

 

[chisoxjim]

It depends on what I am cooking, so I didnt check any answer in the poll.

- for steaks, I pretty much just sear each side and then eat, I like mine black and blue.

-For meat going on the smoker I never sear.

-For gumbo, chicken and dumplings, I brown/sear the chicken parts in batches before the slow cook on ths tove top.

-For pot roasts, and some pork roasts I braise in the oven, I sear.

-Im not a crock pot user(other than to use one to keep an item warm for a buffet), but I hear searing works for them as well.

 

[travcoman45]

As related to Q, no, I don't care for the texture er taste. But as usual with the craft, it's different strokes fer different folks. Yall like it, please do cause that be what it's all about!

 

[walle]

I'm consistent with most other comments - sear for a quick steak on the grill, but no for smoking.
I find that searing when grilling a big thick pork chop is the only way to go (for me!). I get the grill good and hot, sear both sides, then shut off the middle burner of my grill and let the chops cook indirectly for about 15 minutes on each side. I add a little italian dressing to the top side, and of course hickory smoke.

 

[alx]

I need to sear a brisket again.Works great on those little flats.
Definite on steaks.Need to try a BUTT....

 

[jdt]

steaks heck yeah
tried my first seared brisket last weekend, came out very roast beef like, something different, I had kept it in the back of my mind for when I needed a quick brisket, 10lbs in 7 hours to 205, I will do it again from time to time but it won't replace my normal brisket methods. Searing a brisket is not for the feint of heart however as you get some thick black smoke, the sizzle turns into a scream and its just hard as a griller to stand there and let it flame two feet high(at least lol) The first 100 count was not to bad, the flip and second 100 seconds were hard to handle, I had to walk away and do my 100 count as I couldn't stand the sound let alone the THICK black rolling out of my little charcoal grill.

 

[smokin' dick]

Was the cow dead before this treatment, or did it pass on the grill?

 

[erain]

i had to edit this in, i should have included it originally, whether you sear or not... it is all personal preferences, like foil or no foil, fatcap up or down... etc. expieriment and satisfy your personal taste. that and that alone should tell you what is right for you.

i love the added flavor from the sear...especially on beef... the main thing is to have very very hot grill to sear on, you really dont want to have the sear jump start the smoking at all. the meat should go directly from the refrig to the searing grill. the idea of the sear is the intense heat will carmelize the exterior without really heating the meat. if you are "searing" and the meat is getting a jumpstart on cooking than probly the temp it being seared at is too low and is left on the grill for too long of time. the actual searing time will only take a few minutes.
this is a brisket i did a couple weeks ago...

 

[mballi3011]

I cann't say I do because I don't. I haven't yet to sear anything but like fire said I just have seen you guys and girls out there sear and I do know that there are good time to sear. I guess I will have too try it atleast then I can make a real decesion of the matter.

 

[smokeguy]

I do depending on the cut and what comes next and like you like the taste it gives the fat. Sometimes I forget though. So I voted for both of those!

 

[oldschoolbbq]

Old School!