Hi, everyone. This is my first post on the forum, as I've recently been approved. I'm a newbie to the BGE, and I'm working with a still-relatively-new Large. I've done a few cooks - pork shoulder, packer brisket, spatchcock chicken, and ribs - and everything's turned out great so far, thanks to all the good advice on this forum.
Tonight, I'd like to do steaks. We have a couple dry-aged NY strips, and I'd like to reverse sear them. There seem to be several different setups for this, but as I don't yet have a spider to set a grate below the fire ring (the method that seems to be favored for the high-temp finishing sear), I was thinking of doing it this way:
Plate setter, drip pan with liquid (suggestions welcome - I saw someone added wine and spices to the pan but did not necessarily derive any benefit from it), cast iron grate. Egg at 275ish until steaks reach 120, then foil steaks, remove pan and plate setter, throw open vents, preheat cast iron grate, sear for 2 minutes, flip, same, foil.
Any thoughts on whether I'm heading in the right direction? Thanks in advance.
[Northern] Virginia is for [meat] lovers.