Reverse Sear on my WSM

[Ray.S]

So I thinking of trying this recipe from Jeff using my new WSM. I have not tried a reverse sear and he talks about a iron skillet. So is this something I would put in the grill during the smoke to get hot or is this something to be done on my gas kitchen stove? Are there cast iron skillets that have a cross hatched pattern built in? Thanks

 

[Sunil Patel]

[SUP][/SUP]

So I thinking of trying this recipe from Jeff using my new WSM. I have not tried a reverse sear and he talks about a iron skillet. So is this something I would put in the grill during the smoke to get hot or is this something to be done on my gas kitchen stove? Are there cast iron skillets that have a cross hatched pattern built in? Thanks

The skillet will have to be super hot so do on gas cooker as wsm wont have the right temps...no.cross hatch afaik so just turn 45 deg on skillet during sear phase

 

[Ray.S]

Got it thanks

 

[Wolgast]

I would say that the WSM is THE reverse sear machine! Listen to me. A Perfect reverse is done low´n´slow(snail temps) 225 is da bomb(if you have the time) Or 250 will work great aswell,Hotter and the resault will suffer. Lets say you cook your meat(whatever cut or animal will work) to a PERFECT inner temp.(set by your liking) Then let it rest untill the inner temp starts to drop. Why do we go low´n´slow´? Well the rise during the rest will be minimal,and you dont stress the meat. But after this stage your Protein will look awfull...Thats when the sear comes in.(and to add flavour)

During the time the meat rests take off the middle section and put the cooking grate over the coals. Let it RIP and get SUPER hot. Now its time for the searing part. Max 2 min/side.(remember its cooked to perfection on the inside) Go by looks only. If it needs more then 2min/side you have a to cold fire.(witch i guess wont happend) When it looks $$$ pull it and let it rest another 10 min. Carve..And if the resault isent STUNNING! You took it to high in step one. Suck it up and repeat!

All cuts? All animals? Chicken dont have mutch fat so thats where you wrong!

O RLY?

We are not cooking low and slow to get them tender...We cook em low and slow to get an Edge to EDGE PERFECT resault. Simple? Yes!

Try it out...

 

[Ray.S]

Will a cast iron griddle like this work as well as a skillet or not because it does not have enough mass? I was looking at this to use for referse sear coming from my WSM to my propane grill

 

[Wolgast]

If your mind is set on using a CI go for it. But its not needed if you do like i said.

 

[Ray.S]

If your mind is set on using a CI go for it. But its not needed if you do like i said.

Not set on the CI, actually I am going to try your method first as I see no reason to purchase something not needed. I do have another need in mind for the griddle and that is why I was asking specifically about it as well.

Thanks to all for the feedback

 

[Jim W.]

Thinking about doing a Tri-Tip reverse sear based on Meathead's process from Amazing Ribs dot com.

Question whether to use the WSM as described above, or use the 22.5" kettle with indirect/direct sides blocked with bricks?

I'll put a cast iron grill (not griddle) over the coals in either case to get the best sear.

 

[Frank H]

I would say that the WSM is THE reverse sear machine! Listen to me. A Perfect reverse is done low´n´slow(snail temps) 225 is da bomb(if you have the time) Or 250 will work great aswell,Hotter and the resault will suffer. Lets say you cook your meat(whatever cut or animal will work) to a PERFECT inner temp.(set by your liking) Then let it rest untill the inner temp starts to drop. Why do we go low´n´slow´? Well the rise during the rest will be minimal,and you dont stress the meat. But after this stage your Protein will look awfull...Thats when the sear comes in.(and to add flavour)During the time the meat rests take off the middle section and put the cooking grate over the coals. Let it RIP and get SUPER hot. Now its time for the searing part. Max 2 min/side.(remember its cooked to perfection on the inside) Go by looks only. If it needs more then 2min/side you have a to cold fire.(witch i guess wont happend) When it looks $$$ pull it and let it rest another 10 min. Carve..And if the resault isent STUNNING! You took it to high in step one. Suck it up and repeat!All cuts? All animals? Chicken dont have mutch fat so thats where you wrong!
We are not cooking low and slow to get them tender...We cook em low and slow to get an Edge to EDGE PERFECT resault. Simple? Yes!
Try it out...

I like the way you think , Daniel. I am going to try this soon. This might be the answer to using my WSM to grill with....something I have been puzzling over for a while.

 

[Dwain Pannell]

I've done it Daniel's way and I agree 100%. It takes a little time but wall to wall perfect. Don't forget to let it rest between the low n slow portion and the blast off portion!