Grilling backwards: how it works | BRIGITTE.de

Grill backwards
This is how the grill technique works


Grill backwards? Sounds strange, but it’s not that complicated if you consider a few things. We explain what the grill method is all about.

What does backward grill mean?

Grilling backwards is a grilling technique. While the meat is usually first grilled sharply and then cooked in the indirect area on the grill, the reverse sear is done exactly the other way around: The meat is first grilled indirectly at a low temperatureuntil it has a core temperature of around 50 degrees. Then you put it directly over the embers and grill it sharply on both sides.

Grilling backwards: step by step

  1. A grill with a lid, for example a kettle grill, is a prerequisite for indirect grilling. Put the charcoal on one side of the grill and only release the other half. At a Gas grill should only be fired on one side. Then you can preheat the grill to around 100 degrees.
  2. Now put your food to be grilled in the indirect area and connect a barbecue thermometer with which you measure the core temperature.
  3. Patience is now required: a steak, for example, needs about two hours until the temperature is 50 degrees. Alternatively, you can also pre-cook the meat in the oven.
  4. When the desired core temperature is reached, you put the meat right over the coal and sear it on both sides for just under two minutes. This makes it crispy and preserves the delicious roasted aromas.
  5. Finally, let the steak rest briefly so that the meat juice can spread out, then season with pepper and salt and cut.

What are the benefits of reverse grilling?

If you grill “forward”, it can happen that the crust that was created by the spicy grilling softens again during the subsequent indirect grilling. Since the roasted aromas are created at the end of the back grilling process, the crust is retained here. Another benefit is that the meat is hotter and stays warm longer.

What are the disadvantages of backwards grilling?

If you grill backwards, you must make sure that the meat is in the first step has not yet reached the desired core temperature, because it is then grilled directly and the temperature continues to rise as a result. If the desired degree of doneness for a steak is to be medium (i.e. a core temperature of around 56 degrees), the piece of meat must already at 50 degrees must be grilled so that it doesn’t get too dry.

With us you will find a lot more information about barbecuing, for example we give tips for smoking and explain how to grill roast beef or grill chicken. As a vegetarian alternative, we have recipes for grilled vegetables and show you how to grill feta.

Teaser image: Joshua Resnick / Shutterstock
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