Sear vs. Reverse Sear | Mad Scientist BBQ ft. Chuds BBQ
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Camp Chef brought us out to Utah to use some of their newest equipment on the market. In this video we cook some incredibly …
If wanted, always take the smoke flavour before searing.
My way to do it perfect: using aluminium sear grates, infrarot thermometer for the grilling surface and thermapen for the meat. Youst like all the champions at every steak grilling contest. Cheers !
I do have to wonder what cooking over Coals would've done, if anything.
How did you like southern Utah?? Sand Hollow Resort is 10 minute from my home. Greatest place for UTV riding and boating!!
No canopy? Ya’ll look like you be baking in that sun. 🥵
Traditional sear all the way. I cook a lot of Tri-Tips and have tried both methods hundreds of times. Although the Reverse is certainly good ….. I just feel it loses a lot more moisture compared to Traditional and this is my opinion on every cook. Reverse is probably good for people that really can't pull off grilling steaks in a Traditional fashion as mentioned in the video.
Reverse sear is worth it for the smoke
Sorry guys. but that steak has too much fat in it!
Souvide beats all three
Chud nailed the opening tune
Part of the problem with a traditional sear is that it is harder to get a good sear with many home set ups related to cold meat and inadequate btu's. If you have 30,000 btu's or a restaurant set up, then it's no issue.
By @13:00, you can see that the Just Keep Flipping steak is getting heated too quickly. It’s seizing up, or cramping. The other steaks haven’t seized yet
Please add some good olive oil to those steaks!
Guga!!!!! My man!!!! 😎🥩🙏 it’s like all my favourite meat people in one place!
Seeing these two use a pellet grill is almost an oxymoron ☺️
Loved the guga reference lol
I personally cook my steaks on a Kamado, reverse sear. Other way around is simply not an option as it takes forever to cool down the grill from searing temperature.
Good lord! You're burning the butter! If you are gong to use that king of heat, used clarified butter or ghee.
No to smoke. And reverse sear su vide?
I live both of you but this video didn't tell me what's best
I can definitely understand why the reverse year was a thermometer would be appealing to a person who is just getting started. But for me who’s been in and out of the restaurant business the traditional way to cook a large steak a.k.a. traditional sear is by far the best way to cook a really thick steak on the bone. Also not using a thermometer but just touching the steak to feel the amount of r resistance that is there , That is a skill set that is needed doesn’t matter who or what level of cooking you have.
Sous Vide 130 degrees, then quick high heat sear.. boom!
I cooked a huge chuck steak just like the one in the middle, and it was fantastic. I actually love the red glow that turns to a lovely crust when seared. Plan on doing it to a Picanha roast soon.
I love the reverse sear method on the smoker. I just pull the steak at 120 to 125 and let rest with compound butter until back down to 110 then the smoker is up to sear temp and sear til 129 and it's done. Tender juicy, smokey, and nice crust too
Hey Grill Hey and Guga awesome 😎
They should have just had Guga do this.
Thanks for another great video!!!
Jess didn't invent JKF. It's been around for a long time.
I feel like when you reverse sear you should go a little higher on your internal temp. You don't have to worry about that gray band, so it's ok to go to like 125 or so before you put your sear on. That will get you right around 135 ish which is medium territory, but really isn't if that makes sense? That helps get a better looking sear.
I want a shirt that says " Got that steak weight?"
I’ve been using the JKF method for a year on a BGE with 1”ish prime ribeyes for the local discount club. I flip every 30 seconds for 9 or so minutes until it hit 115°, rest for 5m and carryover takes it to 130°. Caveats to this method; if the cooking temp gets above 600° it burns and the thicker the steak the lower the cooking temp should be. For a roast like they cooked 500° would probably be best.
You 2 beauties together …..I could watch that for hours and hours
Talking about smoking on a gas grill. Really?!?! I prefer constant flipping over lump coals and wood!!!! Plenty of smoke! God bless you all
I just ordered a custom version of this Camp Chef grill/ pellet smoker with a smoke setting that goes to 11! I know you are thinking why not just make 10 smokier, but mine goes to 11!
Between channels like this and a desire. I’ve been cooking food that rivals eating out. Thank you for sharing your knowledge.
I just discovered Chuds BBQ last week and now I am seeing Brad everywhere!
What a great colab you two!
This was such a cool event! It was so awesome to meet you guys!!
The keep flipping method would have won in my opinion if it wasnt so thick. Then the standard sear for sure. Reverse sear is more foolproof but will always lack flavor