The Reverse Sear

[rmwarren]

We love hot beef and pork sammiches but with the high cost of prepared meats lately ($8/#!!!) we haven't been indulging nearly enough. This got me thinking and I ended up over on amazingribs.com looking for ideas. Last weekend we did a 3# eye of round, smoked to 130 and then foiled, cooled, refrigerated and sliced thin the next day. For a first effort it was pretty good, we heated it up in beef stock, then heaped it on toasted rolls and dipped in the au jus. The smoke really adds to the flavor. Getting hungry thinking about it.

Anyway I was back on amazingribs this past week and learned of the reverse sear method. Basically you cook low/slow indirect until 10 degrees below target temp then switch to direct heat and finish off the outside with a nice sear up to the final temp.

Today we are trying pork loin roast, it's only two bucks a pound on on sale. Should take around 3 hours at 250ish to get to around 135 & then on to the sear. 

Here's last weeks roast and today's indirect setup (trying this via tapatalk for the first time, not sure how the images will appear).

Progress reports throughout the day.

RMW

 

[rvieceli]

some of the sous vide folks are using propane torches for the sear.

This one from Harbor Freight get mentioned from time to time. Supposed to get up to about 3000 degrees .

http://www.harborfreight.com/propane-torch-91033.html

Or just use you regular propane shop torch.

I'm getting set up to make Sunday gravy for tomorrow.  Pork neckbones, sausages and some extra chops with lots of tomatoes and garlic. Simmers all day. Yum

Here's a pretty good recipe:

http://food52.com/recipes/11544-sunday-pork-ragu

 

[rmwarren]

The ragu recipe looks delicious, have to try it. One of the benefits to the winter is slow cooking comfort food.

I'm going to attempt hot buttered rum today also, it's hovering around freezing and the cook (me) needs some antifreeze.

I just heard of sous vide this week, seems to be getting lots of attention, the sear not only adds the caramelization but also finishes the internal cooking. With my setup all I need to do is drop the grate directly over the coals and open the vents.

1 hour into the cook, still smokin'.

RMW

 

[rvieceli]

I have the great good fortune to live about eight miles from this guy's first and flagship restaurant in his hometown. Ate there last night [smile]

Mike "the Legend" Mills  - four time World Champion and three time Grand World Champion at Memphis in May, plus a ton of others.

http://17thstreetbarbecue.com/Home.aspx

Your pork looks good.

 

[rmwarren]

Done!

 

[Oldwood]

Oh real nice!! Now how to get the drool off the keyboard  [big grin]

I am going to give that go.

Thanks,
Gerry

 

[rvieceli]

Looking good. How's the hot buttered rum coming?

Ron

 

[wow]

You guys are making me hungry!

 

[rmwarren]

It was good, tender and smokey. All gone now, no photos.

The buttered rum saw us thru a cigar while the roast was resting. I blame the cold for my lips being numb...

Watching the Eagles struggle now.

RMW

 

[Thunderchyld]

If you're looking to use a torch for the sear, look into the Searzall.  Searzall

I picked one up in their initial kickstarter offering.  Love it so far.  Mostly used it to play with s'mores, caramelized a creme brulee. 

Been meaning to play with a roast, see how it does for the meat sear. 

It will fully cook a Steak Um without any problem, though.

Was awesome for the presentation finishing of a batch of meat candy.  Finished off the recipe, let it cool to able to remove from the pan stage, then set the pieces up on their tray, sprinkled with brown sugar and used the Searzall to melt the sugar onto the top.

 

[rmwarren]

Last week's pork loin, smoked to 135 then seared to 145. < 4 hours including getting the egg set up.

[attachthumb=1]

[attachthumb=2]

I got the light smoke ring, bark and consistent inside I was aiming for, great flavor but still slightly less moist than I'd hoped for.

With my new-found confidence in this technique today's cook is the entire 11# pork loin, 3 roasts this size. Trimmed them last night and injected with 1 cup of apple juice mixed thick with FAB Free, should make them juicier.

They'll get sliced thin, portioned & frozen for future lunches.  [drooling]

RMW

 

[Tinker]

My son, grandson, wife and i all went down to Arlington to be with our daughter for Christmas.  Daughter was all excited and put out some really good cooking'.  She did and 8# beef roast that she used the Reverse sear method on.  WOW!  it did not last long, but enough for some sandwiches for friends who dropped in the next day and for us to bring back in car to nibble on as sandwiches over the long ride.  we took no pics of the roast and other food.  we did take lots of pics of those who "struggled" thru all of Daughter's cooking'.  They all looked happy and healthy. 

And now, as with a previous poster, i have to clean the drool off my keyboard and then go watch my U-Conn women beat up on St. Johns.
Tinker

 

[rmwarren]

Wayne, see if this helps any...

RMW

 

[semenza]

Richard I am not sure how any that makes it beyond the cutting board for future eating  [eek]  [tongue]

Seth

 

[rmwarren]

Richard I am not sure how any that makes it beyond the cutting board for future eating  [eek]  [tongue]

Seth

Seth, that's the reason for smoking the entire loin, earlier cooks fell well short of leftovers.

RMW

 

[Tinker]

Wayne, see if this helps any...

RMW

Richard, you are a terrible man

 

[rmwarren]

Wayne, always happy to do what I can...  [poke] Lunch today was a pork sammich, the meat simmered in a thickened au jus gravy served on the side for dipping. 

For the record, I am not really overwhelmed with the injection results. FAB is suppose to improve flavor, moistness, mouth "feel" and whatever else. It is okay but still not perfect.

Next time I will try a brine for 6 hours with some herbs/spices and perhaps a sweetener added, that is after we consume the 5-6 #'s that made it to the freezer.

Until then...  [big grin]

RMW