I finally tried the reverse sear on my Weber kettle

After 2 years of fighting flare-ups on chicken thighs, I moved the coals to one side and dropped the meat on the cool side for 20 minutes before finishing over direct heat. The skin came out crispy without a single flame licking the drippings, and my wife actually said the texture was better than the local spot near us. Has anyone else switched to this method for fattier cuts, or am I late to the party?

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nancy_coleman72d ago

Watched a YouTube guy test this exact thing on a kettle last summer and he said the two zone setup changed everything for thighs and wings. He let them sit on the cool side until they hit around 150 internal, then moved them over the coals just long enough to get the skin browned up. The big thing he pointed out is that the fat has already mostly rendered out by then, so there is way less stuff dripping down to catch fire. I tried it on some drumsticks after that and got the same result you did, no flare ups and the skin stayed crisp instead of getting that burnt bitter taste. Your wife comparing it to the local spot says it all, that is a win.

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