November 10, 2021
Best Grill Recipes
Reverse Sear: A two step process that involves slowly bringing the internal temperature of a piece of meat to about 10 to 20 degrees of your target temperature using indirect heat on any grill at low roasting temperatures approx. 225F. You then rest the meat briefly and finish hot and fast using direct heat to get a nice sear and the much coveted and oh so flavorful Maillard reaction. This technique allows you to hold the meat lightly tented in foil while the rest of the meal comes together. You can time the sear to a few minutes before sitting down at the table. Learn more about reverse searing.
|Meathead shows Harry Conick Jr. how to tie and reverse sear a prime rib.|
Sous Vide: A method of cooking in which food is sealed in airtight plastic bags then placed in a water bath for a length of time at an accurately regulated temperature. Sous vide cooks food evenly, ensuring that the inside is properly cooked without overcooking the outside, and retains moisture. Sous vide cooking is normally followed by a quick, hot sear. Sous vide delivers that coveted bumper to bumper color that is hard to achieve with hot and fast grilling. Want to learn more about sous vide cooking? Visit ChefSteps.com and learn about Joule their new innovative sous vide device.
|Meathead takes deconstruction to a new level by cooking the parts Sous Vide (hot water bath) followed by a fast & smokey sear on GrillGrates. Video features the new Joule Sous Vide stick by ChefSteps|
Deconstruction: Butchering a piece of meat or bird into pieces to enable a more even cook. This also allows you to remove the individual pieces from the heat when they reach their target temperature. See the video on deconstructing a turkey.
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