What I am leaning towards is this, which I copy-and-paste from Meathead's article on how to grill better-than-steakhouse steaks:
"On a kamado, remove the meat and put it on a platter. Lift out the deflector plate. Open the lower vent all the way and get the coals good and hot. Use a hair drier in the bottom vent if needed. Lower the cooking grate as close to the coals as possible. an put the steaks back on. Lid open."
Very tempted to try that, but I was wondering what y'all thought? Or any other advice?
Also this might be a really dumb question...but would it work to simply do the 225 degree first part on the Big Green Egg, then move it inside on throw it on a hot cast iron skillet on the oven for sear? Probably not, but I figured I'd ask because I'm trying to learn
Thanks in advance!
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