Quote:
Originally Posted by billybek
Following Shaun's example I did a couple of small rib eyes last night.
I was at the grocery store and saw a few great looking steaks. I like rib eyes to be on the smaller side with a large cap or deckle wrapped around it.
My wife has a preference for medium well but I managed to sneak some medium steaks by her last night.
Cooked on the big green egg high temp cook. They were fantastic. Sorry, too hungry last night for photos.
If they were thicker I might have done a reverse sear on them but that wasn't required this time.
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I find that the Weber Kettle is easier to use than the BGE for high temp grilling. The cleaning out is easier. I also have the Rotisserie attachment for it..Chicken, Leg of Lamb, Rib Roast, Pork Roasts..
Indirect, with water pan in the middle. Haven't done that in awhile, I will have to do that pretty soon...
What I want is a Santa Maria Grill..