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 juicy steaks, putting the traditional sear up against the reverse sear. Which one comes out better? Check it out!
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Опубликовано:

9 июл 2022

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Комментарии : 514

@ShinNoNoir Год назад

My 2 favorite bbq chefs/coaches/channels combined, what a treat! Cheers!

@sigmablock Год назад

Add Guga to the mix, Triumvirate!

@nordicwarrior9566 Год назад

@@sigmablock guga was fun years ago, now he's just a boring channel who pixelates his mouth while eating lol wtf

@johnhenson4054 Год назад

Other than the seasoning, it was like watching a couple of amateurs in a backyard, really not knowing what exactly they were doing. They didn’t even know how to use the gas bbq like it was an unusual piece of cooking equipment

@jonm2416 5 месяцев назад

Wait...these 2 are supposed to be.. like..pros? I liked it bc they seemed like amateurs like most regular people😊

@chriskoprowski1980 Год назад

I prefer the reverse sear just because I really like the smoky flavor it gets. Especially if you're using real wood. Also, really cool to see Guga make a cameo

@208414 Год назад

I agree. A lightly smoked steak with a good sear is really good.

@K.O240 Год назад

I agree, and if you want more of a sear you can just take if off earlier and/or run lower temps so you've got more headroom before it's overdone while still getting nice smoke flavor.

@robinbramlett110 Год назад

I totally agree.

@Kanti12311 Год назад

My kids will only eat steak this way lol

@jlaw3255 Год назад

I used to as well though. But I've smoked so many steaks. Just the other day I decided to switch it to and sear it over the fire first and then bring it to temp in my kamado and it turned out great. Think I'm going to stick with that for my go to and just mix in the smoked steak and the butter basted every once and awhile. Any way you cook it, steaks are great.

@RobbieSykes Год назад

I think he said he pulled off the reverse sear at 122F, then commented it had a lighter sear than the traditional. My experience has been to go to sear closer to 115F. That little extra sear time plus doing a good dry brine in the fridge to dry the steak has been my favorite result. And I love having that smoke flavor on the steak, which reverse sear gives you the time for.

@phunkyp-nut9210 Год назад

Same. I pull off between 110-115 and then sear. Never had an issue getting a nice sear this way.

@KainYusanagi Год назад

The dry brine moreso allows the salt to penetrate than anything else, in my experience.

@jamezangel2482 Год назад

Yup, I pull mine at 110°

@socomon69 Год назад

Just posted the same then saw this

@Leach19M Год назад

I guess that kinda highlights the danger of a reverse sear. If you overshoot the temp on the smoke, it reduced the length of time and how hard you can sear, so you risk a diminished crust.

@Heygrillhey Год назад

This was such a cool event! It was so awesome to meet you guys!!

@sergiorodriguezballestero714 Год назад

An that little cameo of yours, truly took me by a pleasant surprise!!!

@tekneexx Год назад

Your beef rib video is great!

@threengcircus Год назад

Your cameo 🤯

@Lockke_ Год назад

If you want a darker sear with the reverse sear method increase the difference between the current internal temperature and your desired finishing temperature when you go to sear the steak either by: not bringing the internal temperature up so close to your desired finishing temperature to begin with or by resting the steak long enough after pulling it from your low heat source that it cools down and gives you a larger buffer between its current internal temp and your desired finishing temp.

@grahamhawes7089 Год назад

This. If you rest for ~10min it’s basically impossible to cook the interior further during your sear.

@paulparsons5644 Год назад

Bam. Exactly right.

@crypkripke5206 Год назад

I will often put it in the freezer for 10 to lower the temp more rapidly (with sous vide, for example).

@brody2642 Год назад

Agreed. Bit of a slip up but excellent video nonetheless.

@kananeesh7900 Год назад

Two of the best BBQ personalities on the tube killing it!

@Mayo_ketchup_bhb Год назад

The banter is great in this video.

@derekhawn Год назад

I love these videos with Brad from Chuds. Two of my favorite content creators on the interwebs.

@SmokingDadBBQ Год назад

How amazing would that dirty dancing lion king hybrid be lol 😂

@kcbbqguy9730 Год назад

This is my favorite bromance in the universe.

@theseahawksfan16 Год назад

"That little guy? I wouldn't worry about that little guy" amazing reference

@Stranger6900 Год назад

9:55 The guga quote!

@kah7874NH Год назад

Love it when two of my favorite RU-vidrs create content together. Great video, guys.

@nickdubois8218 Год назад

Always good when you guys are collabing! Great video as always

@davidmercer5561 11 месяцев назад

The most important fact of all the videos about how to cook a steak is the quality of the meat which is higher than most people deal with.

@krillansavillan Год назад

Chud nailed the opening tune

@Wvubrad Год назад

These collab videos are so awesome.

@michaelbroska3144 Год назад

Thanks for another great video!!!

@BehindTheFoodTV Год назад

Great experiment. Love seeing you guys together!

@hennyvincent420 Год назад

Love your guys collaboration. need more 🙏

@matthewgumm7842 Год назад

Extreme dad jokes times two!!

@mikeh4613 Год назад

Man we need more of these collabs.

@Jonbob836 11 месяцев назад

great on screen chemistry you guys! really enjoyable, and felt like we were all there hanging out cooking some great steaks

@jacobgissin7828 Год назад

A+++ for the South Park Shake weight reference AND Tommy Boy board in the face bruise reference. 😂....... Also great steak video.

@dustincunningham234 Год назад

Such a good video. 3 of my favorite cooks

@DaveCosley 3 месяца назад

Fun episode. Great collabs!!!

@GeorgeGeo Год назад

i love the just keep flipping method.. nice when you are hanging out by the grill and have some drinks going.

@AndersonsSmokeShow Год назад

When you guys went on the side by sides we stayed back and feasted on the scraps 🤣

@CobraR99 Год назад

My mouth is literally watering

@qbert018 Год назад

“I know it doesn’t look that good right now…” reference acknowledged.

@Owens_Racing Год назад

Between channels like this and a desire. I’ve been cooking food that rivals eating out. Thank you for sharing your knowledge.

@imtoofat27 Год назад

You 2 have great chemistry. I love the personalities!

@mileslenko3560 Год назад

Love these collab's with Chuds!!!

@lordblanco Год назад

I enjoyed this, thank you! I’d love to see you guys do this with traditional smokers, maybe searing over fire. Thanks!

@tfrogginhfroggin Год назад

Love learning new things. I never tried resting the steak on reverse searing before searing. I have always just dropped straight into an iron skillet and rest at the end.

@pastra2435 Год назад

You 2 beauties together .....I could watch that for hours and hours

@jasonmiller5716 Год назад

Love it. Great video

@nodidog Год назад

I love how Bradley is always so ready to burst into song 🤣

@chrismartin5166 Год назад

Solid collaboration gents. Love to see the tubers together.

@rogerwarr4673 Год назад

Another awesome colab

@Habitt5253 Год назад

I've been cooking steaks for 20+ years and I will always recommend the reverse sear method as the best method to cook a steak. It's just so much easier to get that edge to edge pink using that method.

@user-xh5pi2nf9q Год назад

It definitely is the best way to get edge-edge pink but what about flavor? I find the best flavor to be traditional but I do more of the just keep flipping method where the crust develops throughout the cook.

@firghteningtruth7173 Год назад

@@user-xh5pi2nf9q you can get the same flavor, and even do your same method with a reverse sear. You just have to let it wait longer on the rest. That's the tricky part. Patience. 🤣

@daniel.lopresti Год назад

But don't you only get a uniform colour if your heat source is at the same temp as your desired target temp? If it's higher, it's just going to cook the meat more the further you get from the center... never used a gas grill though so no idea if that's possible (probably actually easier than with a coal/wood fire now that I think about it).

@firghteningtruth7173 Год назад

I mean sure, if you want to go sous vide. But, you can get MOSTLY wall to wall medium rare by just keeping the temp real low. Say, 200-250. Let it come up to temp over almost an hour. It especially helps if you let it sit outside your fridge while you build the fire. That way the inside isnt 37 degrees while the outside is 102. You can do a steak in the oven nice and low and get ALMOST exactly the same outcome (color wise) as sous vide if you do it right. Then just let it rest (so you don't take it PAST whatever your target it) and then sear it over 500+.

@daniel.lopresti Год назад

@@firghteningtruth7173 Sounds good!

@kylefitzherbert9381 Год назад

Bout to break the bbq internet with this one

@jarednacey6724 Год назад

Great video, beautiful location and 2 honest BBQ ambassadors. Thanks for the Super Troopers reference, this is how my friends and I do it too! I've got a 11.5 brisket on my Daniel Boon GMG going right now.

@Bigslimjim81 Год назад

What a great colab you two!

@JessPryles Год назад

Thanks for trying my method guys. Couple of notes from me - to be fair, I always promote the JKF for thinner steaks. For the size you cooked, i'd flip then finish indirect so you get an aggressive sear without the burning y'all experienced. Second - for my personal tastes, the crust (with all of its flavor compound development) is king. So I would have still chosen that one from your board. If you want me to cook it for you and show you how its done, and why it tastes better, just let me know ;)

@MadScientistBBQ Год назад

Deal. When do you want to cook?

@David-burrito Год назад

What a great reply. I love the "if you want me to show you how it's done" comment.

@JessPryles Год назад

@@MadScientistBBQ whenever you’re in texas!

@MadScientistBBQ Год назад

@@JessPryles I’m in texas from the 18th-22nd of this month. Just shoot me an email jeremy@madscientistbbq.com

@justplanefred Год назад

@@MadScientistBBQ as you end up with thousands of emails…

@Beerzy Год назад

Two favorite BBQ channels and I live in Utah. Get it!!! Why didn't I know about this.

@TMac0925 Год назад

Ain’t gunna Monday morning QB you guys. They all looked great to me. Appreciate you guys doing and sharing experiment with us. Respect

@phshon Год назад

Oh no, there's a bonus 3" thick bone-in rib eye. Great line

@andrewwebster13 Год назад

frozen… Americas test kitchen did an experiment and found the best way is to high heat sear first then bring up to temp. So pan then oven or direct then offset. it’s the best way to keep the juices and you get the best crust!

@narbekalantarians6269 Год назад

Great video. Used to be all traditional sear, but have learned to love reverse sear over the past couple of years.

@Sola_Scriptura_1.618 Год назад

I have never done a reverse sear but looking to add to my game! The question is, does a reverse sear taste better? I am currently exploring charcoal BBQing.

@trevordobrinska681 Год назад

Love the Tommy Boy reference 🤣

@mojojojo3738 Год назад

“Splits into its ions” lol

@davidlemon7543 Год назад

Love camp chef and love Utah

@stevej71393 Год назад

I just discovered Chuds BBQ last week and now I am seeing Brad everywhere!

@MrPanthers23 Год назад

I've been a reverse sear guy for thicker steaks, and a JKF for thinner steaks. I think, after this, im gonna reverse sear, get smoke on my thick steaks, but start searing at an earlier internal temp to really get a hard sear on the steak.

@josephpattison6913 Год назад

When I pan-fry, I use olive oil as a binder, S&P as a rub. I preheat the pan at the highest temp, sear both sides for 2 and a half minutes, the edges for a minute. I reduce the burner to low, flip the steak every minute while adding butter, garlic etc… Pull at 125…

@adamrutledge4031 Год назад

"A tasty way to spend the day" what a bad ass thing to say!

@kenlivengood3743 Год назад

Man favorite chefs where there.The two of you. Guga and Hey Girl. Wow!!! The only ones missing is AB and Malcom.

@igm1397 Год назад

No canopy? Ya’ll look like you be baking in that sun. 🥵

@csxtq110 Год назад

Thank you for the super troopers reference! Love you guys!

@mistahmj1275 Год назад

What’s up fellas…been waiting on a hot and fast brisket cook on a stick burner! I can’t be the only one ! … y’all keep smokin.

@markaphillips14 Год назад

Cool. This is where I live. Fun to see sand hollow as a back drop for your video

@EDskywalker9966 Год назад

Guga!!!!! My man!!!! 😎🥩🙏 it’s like all my favourite meat people in one place!

@Jefuslives Год назад

Dang! What a beautiful place to do some grilling. Can't get much better than that.

@jasonwilson7998 Год назад

Snake in my boot! Chuds is badass!

@gregory2709 Год назад

I love how Brad is SOOO impressed with the pellets at 5:25

@jhaas68865 Год назад

My four main food RU-vidrs I follow are all in this video. Nice!

@johnathantaylor2059 Год назад

Loved the guga reference lol

@daniellongoria9622 Год назад

Picked up a load of grills from Camp Chef in Utah headed to Academy in TX. Good ppl

@034G63EVO Год назад

Great video, Loved the tommy boy reference :)

@davidw7531 Год назад

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.

@nevermore311 Год назад

I always get a kick out of seeing you two together.

@LarryCostigan Год назад

Great video! Loved the comparisons... I wonder if using clarified butter (or ghee) with the 'just keep flipping' method would have avoided the bitter/burnt flavor (It looked like the butter was burning on the flat top).

@aviator1352 Год назад

The bitter/burnt taste is probably from the pepper getting scorched.

@CoolJay77 Год назад

Very true, if butter ghee or clarified butter is not available, I'd use canola oil. or something similar One can always add butter at the end for flavor if desired. They also ruined the reverse sear steak, by pulling it too late from the heat before searing. They cooked the traditional sear steak properly, and they liked that one the best. These two chaps are better at smoking then in grilling.

@brianbaker2062 Год назад

Lol you guys work good together! Funny

@dwaynehagle7445 4 месяца назад

Love you Guy's Follow you both an have learned Alot.Oh an Guga to.

@justinbond558 Год назад

*There’s a reason the “reverse sear” exists. Not sure what it is, but that crust/bark/browning sure is beautiful.*

@estebanvazquez1354 Год назад

Great video, I really enjoyed watching the process. Question, was placing the skillet on the steak while searing necessary?

@guythecookingsam2588 Год назад

This reminded me of the South Park episode where all the viral video people met up. CHOCOLATE RAIN!

@butopiatoo Год назад

This a hoot to watch. Having watched a bunch of Chud lately, the stark contrast between their demeanors is interesting. Both are talented, but Chud's usual energy, damn the torpedoes, FULL SPEED AHEAD is infectious. "Smells like pellets..." HAHAHAHA!

@fatsackafat1476 Год назад

18:28 Gotta love a good "The Jerk" reference lol.

@WarChortle Год назад

Jeremy dropping that BBQ Central podcast "do it live?" lol all the Easter eggs.

@MJREPEALNFA Год назад

Nothing like a good super troopers reference

@aviator1352 Год назад

Great comparison Jeremy, Was cool that Guga got in there also.

@josephdaiglejr8509 Год назад

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

@alkalk8938 Год назад

I have the 30K side burner on my camp chef pellet grill, it's awsome for reverse searing. I typically use a 11" carbon steel pan for searing steaks and thick pork chops. The griddle is heavy/thick and has a deflector on the bottom so it heats fairly even, great for smash burgers.

@eddiegoodman9267 Год назад

Good team video

@natetrout1 Год назад

“From Texas” lol

@MoesSmokeStackGrill Год назад

Steak looks delicious 🔥🔥🔥

@Bwal4813 Год назад

I appreciate the Super Troopers reference. 😂

@nidhishshivashankar4885 7 месяцев назад

The whirring in the bg at 4:43 I thought was one of the hosts going “Uhhhhhhhmmmmmmmmmmmmm” lol

@GlaucusBlue Год назад

I can't remember who's video it was but, reverse sear with zero resting time after the sear, has become my new default, as the crust stays a crust, where when you rest a steak the crust becomes less crusty.

@thetexan8472 Год назад

Brad's all over the place these days, looks good 🥾🐍🇺🇸

@richmckenney1562 Год назад

Great video..Is there a difference in sear with a hot flat iron vs open fire flame?

@hernanguerrero167 Год назад

"I know it doesn´t look that good right now"... I know what you did there, Chudboy... By the way, the chemistry you guys have, is amazing. So much fun...but anyway, how not getting fun cooking some good steaks, eh?!?

@MrMichael33b Год назад

I guess I’m the only one that noticed whoever sang in the beginning has an amazing voice

@d12ddozen11 Год назад

I've watched both of you for so long now. Always trying to improve my backyard bbq game. This episode was so informative to me. Love it, thanks guys.

@yitziyyb Год назад

Psyched for a Guga Collab baby!!! Let's Dowih!!

@AntsBBQCookout Год назад

So is this that top secret camp chef smoker from that event 😳 looks pretty cool!

@Bradimus1 Год назад

I like Guga hanging out in the background! And the affirmation just grill your steak, no funny business.

@ratlips4363 5 месяцев назад

Thanks guys for another great video. I just smoked a bone-in ribeye roast using my Weber Kettle with a Slow and Sear assembly. I kept the kettle temperature just around 250 degrees and the internal meat temperature hit 130 degrees when I took it off. Everyone was raving about the meat. However, after watching this video I realized I have a lot to learn about how to cut/present the perfect cut. I was trying the old Prime Rib cut from the Casino restaurant. You guys didn't do that. Please make a video on what to do.