jryoung
Well-known member
This is an interesting point. I haven't followed the Sous Vide trend but how would we maximize that Temp range in a grilling situation? Sear then indirect? Or indirect and reverse sear more likely... How long in that temp range?
You can go both ways, in traditional smoking, a slow rise in heat is critical.....in addition to pulling the meat out of the refrigerator and letting it come up to ambient temperature. Both of those components are important here. If sear first, it's important to make sure the indirect heat is low/diffused enough to slow the process so it's providing a radiating heat. It will be a faster process as the initial sear will accelerate everything, but bringing the meat through that 80-105 temp range over a 15-30 minute period (depending on cut size and thickness) seems to do wonders.
If going reverse, it's way easier to control the process. There are many cool gadgets out there now that can help, the Meater thermometer is the best I've seen, some serious meat geek calculations on the back end of the app. But really a basic thermometer with a long cord or bluetooth display is all you need.