TECHNIQUE
Reverse-sear kamado recipes
Reverse-sear flips the classic grill script: we first cook the piece indirect and slow, at 110-130 °C, until we're three degrees below target, and only then open the vents and sear it over live coals for a couple of minutes per side. The result is meat cooked uniformly edge to edge, with a crust only a kamado at 350 °C can build. In this section we collect the recipes that polished the technique on our Torrevieja terrace: thick ribeyes, duck magret and whole tenderloins that deserve the two-step approach.
3 recipes published
Reverse-sear kamado recipes
MediumReverse-searReverse-sear duck magret with crackling skin
Two 380 g duck magrets, diamond scoring on the skin, 15 minutes at 120°C indirect and a final 90 seconds at 280°C. Skin like a cracker, meat pink edge to edge.
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AdvancedReverse-searReverse-sear tomahawk on the kamado
A 1.4 kg tomahawk, probe in the centre, ceramic at 110°C and a 90-second final sear. The Sunday cut I pull out when my in-laws walk onto the terrace.
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MediumReverse-searSt. Louis-style ribs on the kamado
St. Louis-cut ribs (no rib tips), cooked reverse-sear: four hours at 130°C with light smoke, then a final blast of direct heat to caramelise the glaze.
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