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Old 04-29-2014, 03:29 PM   #17
BBQArk
Is lookin for wood to cook with.
 
Join Date: 07-02-12
Location: Little Rock, AR
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I rub some crushed garlic on both sides, add Kosher salt & ground pepper, and put them on a wire rack in the fridge for at least an hour and preferably 2 or 3.

More times than not, I'll sear and then finish indirect, but my best result has been with a reverse sear. With two BGE's you could do as the others suggest and set up one around 225F and the other searing hot. Cook indirect (lid closed) until about 10 degrees below desired doneness, then sear for 90 - 120 seconds per side, watching closely (lid open).
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