Reverse sear

[kajunkue]

Funny to see Jeff's post about Reverse Sear as I started doing this with pork chops. Go to your butcher have him cut pork Chops about 1-1/2 inch thick. Smoke them for about 1-1/2 hours at 225 using pecan wood. I use a Green Egg so I remove the chops then I get my heat up to 600 then throw the chops back on for 2 minutes each side. These are the best and juiciest chops you'll ever eat. My big problem now is that I won't eat them any other way now.

 

[kruizer]

I know what you mean.

 

[Scott Eisenbraun]

Sounds great. We do pork tenderloins about the same way. Just slightly pink with a crust on the outside.

 

[Fgignac]

Agreed!

 

[texomakid]

Hey I've done about 4 reverse sears with Rib eyes and I do use the Texas rub. Only difference from Jeff's recipe I'm searing them on the Yoder & grill grates. My wife and both agree, we've never had a better steak. Just awesome. I'm sure they're good in the cast iron skillet as well.

 

[Scott Eisenbraun]

Hey I've done about 4 reverse sears with Rib eyes and I do use the Texas rub. Only difference from Jeff's recipe I'm searing them on the Yoder & grill grates. My wife and both agree, we've never had a better steak. Just awesome. I'm sure they're good in the cast iron skillet as well.

Love our Yoder for that as well. Are your grill grates sagging down like mine? Thing gets blazing hot when cranked up all the way.

 

[texomakid]

Love our Yoder for that as well. Are your grill grates sagging down like mine? Thing gets blazing hot when cranked up all the way.

no mine haven't started to sag yet but I wouldn't be surprised if at some point they do. These Yoders will get really hot when you crank them up. The Yoder is a reverse searing machine!!!!

 

[gmc2003]

The kettle is perfect for this - especially since the wife likes hers with a good crust and the nerves still twitching.

Chris

 

[SmokinAl]

I like to use a charcoal chimney for the sear portion.
Just put a grate on top of it & it gets screaming hot!
Al

 

[6GRILLZNTN]

I've been reverse searing for a few years, but still get into arguments with people when the topic comes up. My favorite way is to use the Vortex for that. Pour a chimney in it with some smoke wood, stack my meat on the grate around the Vortex for a while, and sear over the hot coals. It gets screaming hot.