Page 28 - Sous Vide Que

To sear on a grill, you need to expose the meat’s surface to infrared radiation (IR) in the form of red glowing coals or flame. While not as energetic as hot metal, IR transmits a lot more energy than hot air and heats food almost immediately. That’s why you can get a better sear from a $30 charcoal hibachi than a $1,000 pellet “grill” which heats mostly by indirect convection air energy like an indoor oven.
We love what a charcoal grill does for sous vide. It makes top notch sous vide que. Charcoal grills generate more IR than gas grills, and the heat gets more intense as the layers of charcoal get thicker. Charcoal, especially if it is stacked 2 to 4 briquets deep, produces massive amounts of IR. Take the meat out of the sous vide bag and let it cool a bit so you don’t overcook the center, pat it dry, sprinkle on a some coarse ground black pepper (remember, we salted it before it went in the bag), and then toss it over flame.
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