Armadillo59
Member
Did my second cook yesterday using a reverse searing method I would normally use in my oven. I would typically cook the ribeye at 270 degrees for 35 minutes to an internal temp of 125. Then I’d crank up the Weber on high and get it up to 550. I’d actually take the aluminum sear grates from my Rec Teq and throw one on the grill. 2 min on each side and it was perfect. But I tried the same method on the RT 700 and it was kind of dry when I ate it. Any suggestions?