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Post by stimmy on Mar 8, 2012 13:02:33 GMT -5
Hi All-
I've read some about the "reverse sear" method of cooking, where you first smoke (in a 300 degree smoker) relatively thick cuts of steak to 110-115 degrees, then transfer directly to an extremely hot grill for 90sec per side to sear the exterior and reach rare-med rare.
Has anyone low temp (225-235 degrees) smoked medium thickness steaks to 120 degrees, then refrigerated them wrapped overnight to seal in the smoke flavor and then brought them to room temperature and THEN seared them??
I'm curious what effect this heating/cooling/heating might have on the protein and if it would break it down or in any way negatively impact it.
Also, I was sort of surprised to see a lot of mention of advance salting (sometimes heavily) of beef prior to grilling. My personal experience is advance salting causes drawing of moisture to the surface and results in meat that can be tough or drier than not doing so. Generally, I'll salt right as I place the meat on the grill, but not prior to that.
And for clarification "grill" to me is either over mesquite wood coal or charcoal, NOT gas or electric and the same fuel is used in the smoker, along with soaked almond or oak wood for 'seasoning'.
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Post by BBQ Butcher on Mar 8, 2012 14:02:50 GMT -5
Hi All- I've read some about the "reverse sear" method of cooking, where you first smoke (in a 300 degree smoker) relatively thick cuts of steak to 110-115 degrees, then transfer directly to an extremely hot grill for 90sec per side to sear the exterior and reach rare-med rare. Has anyone low temp (225-235 degrees) smoked medium thickness steaks to 120 degrees, then refrigerated them wrapped overnight to seal in the smoke flavor and then brought them to room temperature and THEN seared them?? I'm curious what effect this heating/cooling/heating might have on the protein and if it would break it down or in any way negatively impact it. Sounds interesting. Try it and let us know how it works out
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Post by stimmy on Mar 8, 2012 15:02:05 GMT -5
I'm planning to try it with a mix of protein types... beef, marinated beef, and brined pork and chicken.
I figure if I cast a broad enough net, I can find out in one cook session the impacts. The smoker can be at the same temperature, pull the poultry first, pork second, steak third and marinated larger cut of beef (ball tip maybe?) last.
Wrap them all and then sear cook them for appropriate amounts of time over hot coals, with the exception of the ball tip, which I'd sear and then finish on indirect heat I think.
I was just curious if there was anyone on this forum that had some insights into the scientific side of this- maybe someone with more knowledge of Maillard or pyrolitic impacts on cooking proteins, or the cellular side that could speak to "opening" then shutting down the cells and then trying to "reopen" them... does it toughen the meat or otherwise impact it.
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Post by BBQ Butcher on Mar 8, 2012 15:27:37 GMT -5
I was just curious if there was anyone on this forum that had some insights into the scientific side of this- maybe someone with more knowledge of Maillard or pyrolitic impacts on cooking proteins, or the cellular side that could speak to "opening" then shutting down the cells and then trying to "reopen" them... does it toughen the meat or otherwise impact it. I'm not 'scientific' at all....all I know is that the Reverse Sear (as explained by Finney and Cooks Illustrated) works for me in cooking steaks, chops and chicken. I start cooking at about 250°, time depends on the thickness, and finish off around 425-450°. Always eat it when its hot and have not tried finishing it the next day. I have done Rib Roasts reverse sear and warmed up individual cuts the next day with no problem, but that's another fly in the ointment.
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Post by stimmy on Mar 8, 2012 15:51:35 GMT -5
So when you say "warmed up the next day" I'm assuming you refrigerated the seared Rib Roast... then cut individual steaks/slabs off and warmed how? On a hot (400-450) grill or....?
Bcuz if on a grill, this is essentially what I'm talking about. The concept here is *IF* the meat is smoked at a lower temp for a longer time, the smoke flavor will be more intense, and if wrapped/sealed in saran overnight it will retain that flavor until seared on the grill to finish it... only difference is I'm looking at steaks (T-bone, porterhouse, NY, Rib Eye) rather than a big ol' hunka-meat like a standing rib roast. =)
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Post by BBQ Butcher on Mar 8, 2012 15:59:38 GMT -5
So when you say "warmed up the next day" I'm assuming you refrigerated the seared Rib Roast... then cut individual steaks/slabs off and warmed how? On a hot (400-450) grill or....? No, I refrigerated the 'cut' slices in a vacuum container over night and slowly reheated the plastic wrapped slice in the nuker. I don't use HIGH settings, will use #4 or #5, 30 seconds at a time until warm. No increase in smoke taste was detected. Other times I've just tossed the leftover slice in a fry pan with oil and heated it. Same out come. Good eats
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Post by BBQ Butcher on Jul 2, 2013 6:50:30 GMT -5
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