![]() If it's too open then the Lion cannot bring down the temp. The point is to allow for enough airflow for the heat/smoke to escape but not enough air to hold the fire without the Lion's fan. I set STAGE 2 for 190* and reduce the top vent to just a very small sliver. During STAGE 1 I have the top vent 100% open. I set up the coals using the volcano method and light the middle with a cotton ball soaked with alcohol. I set STAGE 1 of the Lion for 20 minutes and a target temperature of 160*. not just on and off, but variable speed depending on how much air is needed. With these values, you will see the Lion modulate the fan output. If the fan is too high it will blow out the fire when you use this method of starting the fire. I pulled together a couple of techniques from the Akorn forum and modified them for use with the Lion.īefore you do any of this you need to set the UDC and HDC for the Lion. The answer to that one is what really got me going with success with the Lion. Both will be excellent now that you have your beautifully seared roast.Gizzard, what do you set your top vent at? Is it different during the initial light or do you just set it and leave it? You can choose to place it in a slow cooker like my slow cooker pot roast recipe or in the oven. Once your browned crust forms on your beef, you have now finished searing and it's time to move on to finish cooking the roast. To sear the sides, use tongs and hold the roast upright on its side for a couple of minutes. Once you have seared both sides, I like to also sear the sides. Cook on the second side another 3 minutes. Just let the meat do it's thing and flip when it's ready. If you keep checking on it, you risk tearing the meat before it releases from the pan when it is ready. It will take about 3 minutes or so to cook on the first side and develop that brown crust that you are desiring. Resist the urge to keep checking on the meat. Using a small amount of oil in the pan simply helps the roast to brown evenly. Extra virgin olive oil has a lower smoke point so keep that in mind and avoid if possible. Avocado oil, beef tallow, or light olive oil (a more refined oil) are all acceptable and have a higher smoke point. Refined oils generally have a high smoke point but I usually try to avoid them in my cooking. ![]() Use 1-2 tablespoons of oil and swirl it around the bottom of the pan so it's evenly coated. Salt generously on all sides to season the roast. I prefer to use salt only when searing so my other spices like garlic, black pepper, and herbs don't burn. Liquid is the enemy of browning and causes more steaming to take place. Take a paper towel or kitchen towel and blot excess moisture. I like to pre-heat mine on about a 7 or medium-high heat for 8-10 minutes before cooking. Getting your pan hot is an essential step. You will never get that golden coloring if you are cooking on low. Searing and developing that beautiful crust really requires high temperatures. Also make sure it is big enough to allow your meat plenty of room. This would not be the best time to use a non-stick skillet because you won't be as likely to get a nice golden sear. Something like a stainless steel skillet or roasting pan, cast iron, or enameled cast iron Dutch oven is preferred. I prefer a cooking vessel with a little sticking power for best results. During this time you can prep whatever else needs prepping like chopping vegetables. Remove the roast from the refrigerator and let it sit out at room temperature for up to thirty minutes. Watch the video below or read the step by step instructions. You are looking for a deep-brown sear for your roast beef, and we are going to get you there. We don't that, now do we? We want flavah, baby!įollow these steps for a perfectly seared roast. Without searing a roast you lose an opportunity to build layers of flavor and you will be left with grey unappetizing meat. Searing will accomplish both of those goals. You want your beef roast to be full of flavor and have an attractive appearance. Searing simply means to cook the outer surface of the meat at a high temperature until a rich brown crust forms. Not only are you going to learn what it means, you are going to learn how to master it in your own kitchen. What the heck does that even mean? Have no fear. Maybe you have heard that you need to sear meat first before proceeding with the recipe. Home cooks everywhere need to know this skill to build maximum flavor in your cooking. Learn how to sear a roast to achieve a perfectly brown caramelized crust on your next chuck roast, prime rib, or any other large piece of meat.
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