Reverse Sear?

Discussion in 'General Discussion' started by rooster73, Sep 19, 2015.

  1. rooster73

    rooster73 Newbie

    I've been reading a little about doing a reverse sear. From what I gather most people have a second grill of some sort to do the sear after they are done smoking the meat, and a lot of people use a skillet. I am planning on doing tri tip steaks and only have my smoker grill. What are your thoughts on pulling my steaks off the grill when I am done smoking them, turning up my smoker to high (over 400*), and putting my steaks back on when the grill reaches the over 400* mark? My grill should take probably 10-15 minutes to make it to that temp I'm estimating.
     
  2. That should work just fine. A few minutes a side to caramelize the meat and time to eat!!!
     
  3. rooster73

    rooster73 Newbie

    Another question... I would like to try asparagus with these steaks as well. Is there a point while cooking my steaks that I could throw some asparagus on the grill?
     
  4. Add a little evoo and salt/pepper and they're good to go.

    Add them as the grill comes up to temperature for the reverse sear.
     
    Last edited: Sep 19, 2015
  5. rogerwilco

    rogerwilco Meat Mopper

    What type of cooker are you using?
     
  6. rooster73

    rooster73 Newbie

    I recently bought a Camp Chef Smokepro DLX.
     

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