First reverse sear and bbq chicken

Having read so much about the reverse sear I finally decided it was time to try.  I had a prime cut 22oz cowboy ribeye for the occasion.  I cooked indirect for about 50 minutes at 275 and then removed the platesetter and seared at 550 for a minute and a half per side.  Ive eaten steak all across this country at some of the finest steakhouses around, but I am telling you I have never tasted anything better than that piece of meat reversed on the green egg!!  The only question I had was after finishing the indirect the meat was still or appeared uncooked on the top.  Should I have flipped it during the indirect cook?  i quickly seared it to even up the cook but wondered if I should have flipped?

Today for lunch for the first time I made some bbq chicken quarters.  Cooked indirect about 275 for two hours and then basted in sauce and simmered for 15.  Meat fell of the bone tender and was a huge hit around the family table.  This egg is the best purchase I have ever made and continues to crank out returns on my investment I just never dreamed of!!