Our son is having a group of golf buddies over to his house after a
day of golfing. He wants rib eye steak but won't have time nor grille
availabilty to do 20 individual steaks. Since we have the green egg,
he wants to know, and so do we, how could we Egg about 15lbs. of rib
eye in the slab and let them all cut off the slice they want? This
would have to be done indirect style. What temp and about how long for med. done.
Thanks for your help.