Since reading how everybody is doing reverse sear I though I would try it tonight. I picked up a couple thick bone-in Ribeyes from Publix and a bag of spinach. Then stopped by Ace Hardware as I was out of lump I walked in and at first was very excited as they had a whole skid of Ozark Oak 10lb bags which I have never seen in Atlanta, my excitement was cut short when I asked how much per bag and she said $14.99 as my mouth dropped open she quickly said but this is the Lump they use in competition BBQ. Since I had never tried it I reluctantly bought one bag. Anyway back to the steaks, I got the Egg stabilized at 300 indirect put on the steaks and about 30 minutes later pulled them at 115 and let them rest. While the Egg was ramping up to 650 I sautéed the spinach with EVOO and garlic then seasoned the steaks with Cow Lick and Kosher salt then put the steaks on for 1 minute per side. These were cooked perfect and melted in your mouth my best steaks yet.
Large BGE 2006, Weber Gasser for the Wife.
Member of the Green Man Group cooking team.
Johns Creek, Ga.