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check it out, same person who discovered the flat iron cut, brings us the vegas strip cut http://www.cbsnews.com/news/vegas-strip-steak-meat-scientist-discovers-new-cut-of-beef/

not cooking cause ill be working 11am-730pm

looks great, mind sharing the link for the recipe?

got the purple one! great investment.

thanks guys!

what is an ideal temp for a gas grill to be at when going to cook steaks or chops using direct heat?

I have done so without the water pan, came out great, also flipped the butt mid way through cooking as well. was juicy, good bark.

thats too funny. I made the same meal using the same rub last night, minus the sweet potatoes, i also brined my chops for about 6 or 7 hours.

cool I try this out once I'm outta of KB. right now use MM for long cooks using KB only. food never had that bitter creosote taste before. thanks

can you use Minion Method using strictly lump, or you do you need to mix with briquettes ?

Iam from Long Island too. welcome

great! so hungry now looking at this. i want that skin!

#3 and buy some high temp green spray paint.. lol

I do the whole pineapple on the rotisserie as well. Cut some diagonal spiral cuts it into it, and sprinkle a mix of cinnamon, sugar, and cloves. cook until there is a nice outer crust and caramelized.

I use both charcoal and gas. my gas grill is Summit S-470.. love it!

haha yes, they all ready have. We made some brisket cheese steaks with the left overs, using Myron Mixon recipe from his new book.

lol thats great! good luck, happy smoking

nice looking ribs

it was great, strong beef flavor paired with the pepper and the other spices was great, my wife took some slices to work, and her co-workers gobbled it up.

did my first brisket, 6.3 lbs flat cut. used Minion Method with hickory and pecan chunks. took about 6 hours to reach tenderness. temp range fluctuated from 250-300 degrees. rub was Montreal steak seasoning. came out very tender and moist,decent smoke ring.