The sweet spot for most my meat cooks it 400. I tried something different this time.
Two boneless, and one bone-in (chef's choice) ribeyes. EVOO and McCormack Montreal. Done on an XL with the lump pushed to one side, on a lowered grid. The lump was almost caveman close to the grid. This let me put the steaks on indirect for several minutes a side, then to sear over the flames. Dome temp was 500.
Asparagus on the MBGE, raised grid, 400 for about 10 minutes.
Sweet 'taters done inside.
Pics to follow.
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys