Reverse Sear:
More of a technique than a recipe reverse searing is nothing more than slow cooking a cut of meat or fish to temperature, and then searing it for flavor and color.
Injecting meats works wonders here, and the use of a good, instant read thermometer cannot be over stated.
Additionally, fatty meats such as pork, steak, and sausages, can be rendered away from the direct fire and then seared. This helps with flare ups a great deal.
Another benefit of this technique is better browning/searing. Generally speaking, the drier a protein is, the better it will brown or sear. That is because moisture causes steam when exposed to heat, and that steam impedes browning.
By cooking the meats indirectly, the surface moisture is evaporated making way for excellent browning and searing.
Remember to build the fire to one side of your grill so that the meats are cooked indirectly at first.
Grilled Mirlitons:
Ingredients:
5-6 Mirlitons (Chayote squash)
2-3 tablespoons Olive oil
Kosher salt, black pepper, and all-purpose seasoning to taste.
Method:
Peel and slice mirlitons vertically about ½” thick (3-4 slices per)
Coat with oil and seasoning.
Cook over medium hardwood fire until tender.
Stay hungry.