OK, I've often wondered how searing before smoking would work....for example, a brisket. Why not sear in a lot of the moisture just like a steak? I've never done it only because as conventional wisdom goes, it would close up the pores of the meat, thereby not allowing smoke flavor to penetrate.
So last night on the Food Network, BBQ w/ Bobby Flizzay, he's in Kansas City at the "best" and oldest 'que joint, LC's. Now old LC has been cookin 'que for over 50 years and believe me it looked damn good!
He was showing his process for ribs and what did old LC do? Sear the rack of ribs! At the bottom of his smoker, there's a grate nearest the heat which he throws everything onto to get seared before being moved up onto one of the racks.
Did anyone else catch this? Has anyone tried anything like this whether it be ribs, brisket, tri-tip etc... [?]
I missed that one but I wonder if he makes up for the smoke with his sauce? I don't know, just a thought.
I don't subscribe to the theory that searing meat seals in the juices. I do feel that searing carmalizes the sugars and improve the flavor.
I have not read any thing to base the following comment on, but I would think that searing meat would hinder both the smoke adhesion and penetration of the meat. As the meat gets warmer, it's ability to take on smoke decreases, some say that at 140 F, smoke will no longer penetrate the meat. Though on the other hand you can barbecue without smoke.
Shearing ribs evidently must work; if LC has been doing it for 50 year. With ribs you have a lot of surface, in comparison with it's thickness; so if you don't get any smoke penetration you will still get enough smoke flavor from the surface of the meat. I don't believe you could obtain the same results from thicker cuts like briskets and butts, and have a good smoke flavor.
Just some of my thoughts.
The other thing I thought about is that her fire for searing is no doubt a wood fire that would have some smoke to go along with the heat. Maybe oak?
I saw a show not too long ago on cable that addressed the subject of whether "searing" actually helps the process of cooking in any way. It might have even been on the discovery channel. Anyway, they tested several different cuts of meat, including steaks and roasts. In every case they took samples off of the same piece of meat and prepared them in an identicle manner, except for the fact that one piece was seared and one was not. Some were roasted and some were grilled just to see if it style of preparation made a difference.The conclusion they came to was that searing does not make meat any juicier, and does not make an appreciable difference except in appearance. They didn't say anything about whether searing affected the ability for flavors to adhere or absorb.
My $0.02 : I don't sear anything. I agree with Habanero Smoker that the cooler meat is, the more smoke/flavor it's going to be able to absorb.
Smoke on!
Indy
Bad idea, IMO. But LC's got 25 years experience on me.
Just remember, the KC folk for the most part, are saucers. I've got little use for it, maybe as a slight enhancement to dip into, but I'm a dry-rubbin' fool.[:)]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
I often swear before smoking. Sometimes I drop meat on the floor while moving the racks, sometimes I realize I drank most the beer the night before and there isn't any left for barbecue day, sometimes my wife thinks I should be mowing the lawn.
Oh wait a second[:I] Sorry I just re-read the topic again. Carry on.
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
I never sear anything, unless a guest insists on it for his/her steak. Smoke won't penetrate the surface above 140F or so, so the smoke flavor either comes from a wood fire or from the sauce absorbing it. The large surface area-to-volume ratio mentioned by Hab could also be a factor. I also don't buy into the "seal the juice" theory. The only way that can happen is to sear (ie, burn) the outside completely--even 90% seared leaves plenty of room for juices to run out. I just don't happen to like the taste of charred meat when I'm eating . . .
John
Newton MA