I voted reverse sear because it’s how I cook most of the time on my kettle. The exception is thinner steaks, I just cook those over the coals the whole time. But if I’m making thick cut steaks, chicken thighs, or even burgers I will start them indirect and then seared to finish. 🙂

@Kevin Henderson Thank you! It was a rack of baby backs that I cut in half.

@Jason Walter It has such good flavor! I just wish it wasn't so expensive here, $20+ per pound! 😅

On steak night I like to do a mix of onions, bell peppers, and mushrooms on the grill. Either with skewers or a perforated grill pan. I’ll drizzle with a little oil and then season, the Blackstone Steakhouse seasoning is great on veggies or Kinder’s Buttery Steak seasoning. I’ll grill them first over the flames to get good color and then indirect to soften a bit without burning. Usually throw the steaks over the coals once I move the veggies over and everything finishes around the same time. Seasonally I’ll use zucchini or yellow squash too, those do better in the grill pan than as skewers.

Nice! I really liked the FOGO coconut briquettes, they burn insanely hot. Take longer to get ready in the chimney compared to Cowboy but I’m a big fan. And they burn so clean, there’s barely any smoke or smell when they’re first lit, very little ash too.

Wow looks like a fantastic day. I think ribs and greens will be on my menu this weekend. 🤩