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Not 100% sure what the cut is, my wife bought the meat and I'm not that great at picking out what it was. It had more marbling on it than a sirloin, but it wasn't a ribeye.
Here's the progression:
Seasoned it with a little celery salt, paprika, and fresh ground pepper
On the grill...
Well...here goes nothing.
A couple of questions while they are on (it's been 2.5 hours or so).
Do I need to flip them at all? Doesn't seem like it, since the temperature stays steady and the heat isn't direct, but thought I'd ask.
I also see different opinions on line--bone side down...
Hey, just signed up. Been grilling for a while now, but mostly direct heat type.
Haven't done much smoking, but I'm willing to try! I just purchased a Smokenator to convert my Weber into a smoker. It was that or a ECB, but I like being able to do it all in my Weber.
I'm sure next summer...