Cast Iron

[chinook]

I finally tried this a week or 2 ago.  Had the butter, garlic, and parsley in the pan & spooned it over the steaks as each side seared.  They were pretty incredible.  This was all on stovetop, but next time I am going to try it on the BGE to add a little smoke.

most meats don't absorb smoke after 140f internal. 

not sure what you'll gain with the BGE.   wouldn't it be counterintuitive if you're trying to smoke while trying to sear HOT.

[Snakebite]

most meats don't absorb smoke after 140f internal. 

not sure what you'll gain with the BGE.   wouldn't it be counterintuitive if you're trying to smoke while trying to sear HOT.

I was thinking of an indirect heat/direct heat sear situation.  I didn't know that about the internal temp, though.  Thank you, sir!