@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
I'm new to the reverse sear (only recently found out what it was) only have a dumb old Weber Gas BBQ...
suggestions for reverse searing on that?
@taniwharugby there is no way, or very very challenging, to do a reverse sear on any Gas BBQ due to temperature control.
The idea with reverse sear is to get the cooking temperature to a consistent temp of between 220-150 F (95-110 C) and then cook to an internal temperature (and this is where I say, the best investment when cooking this style of BBQ is a good thermometer or probe) gets to 120-125 F (45-47.5 C).
As a guide, internal temps of 120 F for rare, 125 F for medium rare.
The key is a consistent even cooking temperature and keeping an eye on internal temperatures.
Then onto a hot grill or gas BBQ to just give that final char/caramelisation.
One of the things is, you can actually do this with an oven at home with a reliable and stable temperature. I've done this a number of times due to living in an apartment where charcoal cooking is banned.
Put the meat into a preheated oven at the desired temperature. Keep monitoring internal temps. In the meantime, get the gas BBQ or even frying pan hot.
When they hit desired internal temp, take out and sprinkle lightly with salt and onto the hot surface and just leave it long enough to get colour and whatever you do, don't let it over cook as the longer on the hot surface, the more it will cook the internals and you will lose all that beautiful consistent rare/medium rare colouring and you'll get more grey meat.
And by the way, the "dry brine" method which Meathead espouses works brilliantly on stakes, chops and pretty much any smaller piece of meat, not just the bigger smoking cuts. 12-24 hrs before cooking or as long as possible, salt the piece of meat and then let it sit in the fridge. This allows the salt, which is the only molecule which can do so, to penetrate the surface and do its thing.
Other hints are to get the stake/meat to room temp before cooking.
