"Kent" wrote in message
. ..
The. Cook's Illustrated that came today had
an interesting article about 1.5" or thicker
steak where you roast the steak in the oven
at 275F until the internal temp. is 90F and then
brown it on top of the stove. Look at:
http://cooksillustrated.com/byissue.asp#topOfPage
Why not try smoking the steak in your WSM or
equivalent to 90F, and then searing it on a very hot
grill?
I like to grill 2.5" thick sirloin[chateaubriand in Cal.] from the
butt end of the sirloin. This would be perfect
for that. It would give you a nice smokey flavor usually
lacking from grilled steak, and it would give you "char-rare",
as the above link shows.

Kent

Firstly let me introduce myself. I'm Andy and have been truly cue'in only
for about 3 or 4 years now (weak-ish gas grill for years before that). I
found the group looking for info on BGE's. Just about all kinds of cooking
interest me.

Anyhow, I decided to get a BGE and while I'm waiting for it to arrive, I've
been heavy into gedanken experiments on how to best utilize its
characteristics. I've many times made steak or duck on a cast iron skillet
for searing and finished in the oven at 300o until the meat's up to temp.

As I understand it, the BGE can go up in temp pretty fast but has a hard
time going down so I figured reversing the order would be a good way to
utilize its characteristics. I figured you could build the fire up to like
250~300, let the meat sit there for a few then open the vent to bring the
temperature up to full blast (while monitoring internal meat temp, at least
the first couple times). Start even lower with some wood chips on the fire
and you'd have some good eats.

Funny that this post should come up the same time I was thinking this.

-Andy B.