Why, or why not ?
I bought my military grade flame thrower (not really, but one might think so lol) from Harbor Freight for $28 and it works fantastically Funnest part of the whole SV cooking
So then I see people talking about pan searing, which to me, doesn’t sound as good, at least from the standpoint of being able to concentrate the heat right where I want it (like, the fat shoulder on a lot of meats)
It’s super convenient too, that I have my torch hooked up to the same 20lb propane tank as my BBQ’er, with a propane splitter. And then, best of all, I use the BBQ grille, as a perfect place to lay the meat while torching (searing).
So I was watching this vid, and he makes the comment at 7:15, that if you use a torch alone, its going to make your meat taste like a gas station !? Really ? I haven’t had that problem at all. But I did notice, that he had that searz all turned down really low. I crank my torch up so that it gets so hot, the flames are basically invisible in day light (telling me that the fuel is being fully combusted)… Until they hit the meat and the fats will flare up with yellow flames.
Anyway, if you use pan searing, and you think this is better than a torch (for any reason “other than” convenience… because for me, the torch beside our grille is already the most convenient) I want to know what those benefits are.
PS, If you use an actual wood or briquette BBQ’er for searing, I could see a possible advantage in taste, but that would be waaay less convenient. By the time my meat comes out of the SV, I want to be hammering on it, in less than 10 minutes lol