Instructions / Assembly

15 THE TECHNIQUES
SEARING
The Technique of Searing
HOW TO SEAR
Searing delivers the incredible color and flavor you think of
when you picture a juicy steak or flame-finished scallops.
Timing is key to mastering this high-heat technique. You’ll
need to give the Kamado Joe enough time to reach the right
temperature (500–750°F) for searing, so be sure to light
your grill well in advance. With the grill rolling at such high
temperatures, searing won’t take long. The goal is to seal in
flavor and create a rich, brown char without burning the food.
1. One hour before you want to sear, start with a full firebox of fresh
charcoal. Light the charcoal in 1–2 places to help your grill heat as quickly
as possible. Install one or two half-moon grates in the lower position,
closest to the coals. Leave the dome open for about 10 minutes and close
once embers have begun to build.
2. Open the bottom vent and top vent fully until the grill reaches 500°F
or above. Then close the top vent slightly to maintain.
3. Be sure to ‘burp’ the grill every time you open the dome to prevent
dangerous flashback—a surge of white-hot heat caused by a rush of
oxygen. Opening the dome 2–3 inches and allowing heat to escape for about
5 seconds should prevent this.
4. When the grill is hot enough, place food on the grate over the flame.
Use tongs, not a fork, to turn to prevent juices from escaping.
SEARING CONFIGURATIONS:
SEARING
16
THE TECHNIQUES
SEARING
Dry-Rubbed New York Strip Steaks
INGREDIENTS
Serves 4
4 New York strip steaks
1 to 2 inches thick
4 tablespoons melted
clarified butter (or regular
unsalted butter)
Dry Rub:
1 tablespoon sea salt
1 teaspoon cracked
black pepper
½ teaspoon paprika
½ teaspoon granulated garlic
½ teaspoon finely
ground coffee
¼ teaspoon ground
cayenne pepper
1 Preheat your Kamado Joe grill with the Divide
& Conquer
®
flexible cooking system set up for
two-zone direct and indirect cooking. Place the
grill or griddle on the lower rack directly above
the hot coals. Place a heat deflector on the
opposite low side with a grill grate in the elevated
position above the heat deflector. Allow the grill
to reach 500°F.
2 While the grill is preheating, combine the dry
rub ingredients, mix well and set aside.
3 Melt the clarified butter or unsalted butter.
Dredge cold steaks in the melted butter, coating
both sides of the meat. Sprinkle the dry rub
liberally on both sides of each steak. Allow
the steaks to sit on the counter while the grill
continues to preheat.
4 Once the grill is preheated, place steaks on
the direct heat side grate or griddle for 2 minutes
to achieve a nice sear. Flip the steaks and sear
for another 2 minutes.
5 Move the steaks to the indirect side of the grill
and continue to cook until you reach your desired
level of doneness.
SEARING
Preparation: 30–60 mins.
Cooking: 10 mins. Surface: Steel/Cast Iron Grate or Cast Iron Griddle
A with both half-moon grates
in lower position
B with one half-moon grate in top
position and one in lower position